Grandma’s Chicken Noodle Soup

Instructions

Chicken Stock

1. Place the chicken and vegetables in a large stockpot over med. heat.
2. Pour in only enough cold water (about 3 ea. qts.) to cover chicken.
3. Add thyme, bay leaves, and peppercorns and allow it to slowly come to a boil.
4. Lower the heat to med.-low and gently simmer for 1 ½ hours, partially covered, until chicken is done. Skim off any impurities that rise to the surface. Add additional water if needed to keep the chicken covered.
5. Remove the chicken and place it on a cutting board. When cool enough to handle, discard bones and skin. Hand shred the meat and place it in a container.
6. Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Stock should be approx. 2 ea. quarts.

Noodles

1. In a separate pot, cook noodles in salted water until tender then add to soup mixture according to instructions.

Chicken Noodle Soup

1. Place a soup pot over med. heat and coat with oil.
2. Add onion, garlic, carrots, celery, thyme and bay leaf.
3. Cook and stir for about 6 ea. mins. until the vegetables are softened but not browned
4. Pour in the chicken stock along with 2-3 14.5 oz. cans of chicken broth and bring the liquid to a boil.
5. Add cooked noodles.
6. Fold in the chicken and continue to simmer for a couple of minutes to heat through.
7. Season with salt and pepper according to your taste.
8. Sprinkle with chopped parsley before serving.