Wednesday, February 2, 2011

Davey's Chicken Noodle

I named this after my husband because it is his favorite.  He always wanted a really good Chicken Noodle like his Grandma's and I was determined to make one.  After a couple tries I got it completely right.  I promise, you will not be disappointed by this recipe, and you'll have the chicken noodle soup that everyone refers to as "The Best".  

Just a warning, this is not a fast soup.  I make everything from scratch, even the broth, so this is about a 7 hour process, but sooooo worth it!

Oh, and 1 more thing.  I don't really measure any of the ingredients which makes it more fun.  You just add until it tastes like what you want.  If you have any questions just ask.

1 Whole Fryer Chicken (I use Tyson)
2 cans campbells cream of chicken soup
2 onions quartered
2 full stalks of celery
1 big bushel of carrots
4 cubes chicken bouillon
2-3 tsp. dried parsley
2 tsp. dried basil
1 bag of wide egg noodles

Put the full chicken with skin on, and not cooked, into a huge soup pot.  Put the 2 quartered onions, bouillon cubes, 1 bushel of celery (just cut the entire bunch in half and use the leaves), parsley, and basil, and fill up the pot with water covering everything.  Leave about 2-3 inches on top.  Cover and put on the stove top on low heat.  Simmer for about 3-4 hours or until the chicken is falling off the bones.

With a slotted spoon scoop out everything, but leave the broth in the pot still simmering.  Put the chicken into a bowl and let cool.  Once it is cooled pull every piece of the skin off the chicken and discard the skin, and veggies.  Pull all of the chicken off the bones and rip into pieces, and put into the broth.  Then put the 2 cans of cream of chicken into the broth.  Let simmer while you cut up the veggies.

Take your other stalk of celery, wash, cut off the bottom, top, and discard the leaf parts.  Dice into bite size pieces.  Take the bushel of carrots, peel, and dice into bite size pieces.  Put both the celery and carrots into pot.  Let simmer until soft.

When veggies are soft, add about 2 1/2 cups of the wide egg noodles.  Let that simmer until they are soft.  Once everything is soft you can flavor your soup.  (You want everything to be absorbed before you add salt and pepper).  Add the salt and pepper until it is the flavor you like.

I serve with fresh rolls with butter.  

Like I said before, nothing is a precise measurement.  Just add stuff until it looks and tastes like you want it to.  Let me know how you like it!  Using the full chicken to make the broth makes the most rich and delicious broth because the skin just makes is so creamy and rich!  Enjoy!

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