Chicken Noodle Soup

Bychefpatty

Chicken Noodle Soup

Print Recipe
Servings 6

Ingredients
  

Homemade Chicken Stock:

  • 1 whole chicken or 8 chicken thighs (with bone and skin on)
  • 1 large white or yellow onion, quartered
  • 2 carrots, washed, scrubbed and cut in half – no need to peel
  • 2 celery stalks, cut in half with leaves
  • 4-5 sprigs fresh parsley,
  • 4-5 sprigs fresh thyme
  • 4 garlic cloves, whacked
  • 1 bay leaf
  • 1 tablespoon salt
  • 1 teaspoon black peppercorns

Chicken Soup:

  • 1 tablespoon olive oil
  • ½ onion, finely chopped
  • salt and pepper
  • 7-8 cups chicken stock
  • 2 fresh tomatoes, diced
  • 3 large carrots, chopped
  • 1 large potato, peeled and cubed
  • 1 malanga, peeled and cubed
  • 1½ cups calabaza, peeled and cubed
  • 7 ounces dried fideos (noodles or vermicelli pasta)
  • ½ large fresh lime
  • fresh cilantro/parsley for ganish

Instructions
 

Chicken Stock:

    In a large soup/stock pot, add your chicken, onions, carrots, celery, parsley, thyme, garlic, bay leaf, salt, and peppercorns. Add 6-7 quarts of water, cover and bring to a boil, (approximately 15 minutes). Lower the heat, uncover and simmer for 1½ hours if using thighs and 2 hours for whole chicken.

      Carefully remove chicken from pot and transfer to plate, allow to slightly cool; shred meat off the bones and set aside or store in refrigerator until ready to use.

        Place bones back in pot continue to simmer, uncovered for 2½ hours (for maximum flavor and health benefit simmer 6-8 hours), skimming off the foam every 10-15 minutes. Remove from heat; cool and strain with a fine mesh colander or cheesecloth and discard solids from stock.

          Allow stock to cool completely, transfer to a glass bowl and refrigerate for a couple of hours or over night.

            Remove solidified fat from surface and use as your base for your soup or transfer back in the refrigerator for future use.

              Soup:

                Heat oil in a large pot over medium meat. Add onion and sauté for 2 minutes, season with salt and pepper. Add stock, tomatoes, carrots, potato, malanga and calabaza and bring to a boil for 5 minutes, lower heat and simmer until veggies are softened (20-25 minutes).

                  Add fideos and cook 6-7 minutes.

                    Add chicken, stir (it warms quickly), season with salt and pepper to taste. Finish off with a squeeze of fresh lime juice and/or fresh cilantro or parsley .

                      Enjoy!

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