Chicken Noodle Soup

RECIPE

Ingredients:

12 Quart Soup Pot

1 Oven Stuffer Roaster

7 Quarts Water

5 Celery Stalks

5 Medium Carrots

2 Medium Zucchinis

2 Medium Yellow Onions

1 Bunch Scallions

1 Head Garlic

1 or 2 Tablespoons salt or 2 chicken bullion cubes

1 ½ Cups of  NoYolks egg noodles

1 cap of white vinegar

Optional: 2 tbs fresh parsley, 1 tbs fresh oregano, 1 tbs fresh rosemary

Directions:

Day 1: Make the Broth.

To make the broth, remove the neck and giblet pack from the chicken cavity and the thermometer from the exterior and discard.  Add 7 quarts of water to the 12 quart soup pot and turn the stove on high.   Chop 1 carrot, 1 celery stalk, and 1 onion into chunks and add to the water along with a crushed head of garlic (paper removed, of course).  Place the chicken in the pot, cover and bring to a boil.  Then lower the heat to medium and slow boil for 1 ½ hours.

At this point, carefully remove the chicken from the broth.  Break it up with tongs if you have to.  Pick the meat off the bones and discard the skin. Place the meat in a container and refrigerate.  Put the bones back in the broth.  Add 1 cap of white vinegar to the broth.  This will help the fat to separate out.  Boil the broth with the bones in it for 20 minutes.

When done, place a colander in another pan or container that can take the heat and strain the broth to remove the vegetables, bones and other particulates.  Slowly pour the broth or ladle it out of the first pan and into the strainer over the second.  Cool the broth container by placing in a sink of cold water with ice.  When it’s cool enough, put it in the refrigerator and allow the fat to separate out over night. DO NOT MAKE THE SOUP UNTIL THE FAT HAS SEPARATED OUT OR YOU WILL SUFFER INTESTINAL DISTRESS!

(Quick and Easy 1 Day Broth Making Method

If you don’t have enough time to make the broth from scratch, follow these instructions:

Purchase 3 32 oz reduced sodium containers of chicken broth and slow boil 3 skinless chicken breasts with the bones in it along with the cut vegetables listed above for 45 minutes.  Remove the chicken and strain the bones and vegetables out of the broth.  Remove the chicken from the bones and put in the refrigerator.  This broth can be used to make the soup in one day using the Day 2 steps for making the soup from scratch listed below. The only exception is you won’t want to add salt or bullion to the broth since you are using a prepared broth product that already contains salt.)

Day 2: Complete the Soup

Take the broth that has cooled overnight out of the refrigerator.  Set in the sink with a plastic trash bag beside it.  Use a spoon to carefully remove all the fat that has floated to the top.

Place the broth pan on the stove at high heat and bring to a boil.  Cut 4 carrots into 1/8 inch thick slices.  Dice the onion into small pieces.  Add to the boiling broth and cook for ten minutes.

While the onion and carrots are cooking, cut 4 celery stalks into 1/8 inch thick slices, 2 zucchinis into ¼ inch slices, and the bunch of scallions into 1/8 inch slices and add to broth.

Next, cut up the chicken into medium sized chunks.  Add the chicken and 1 ½ cups of cholesterol free egg noodles.  Don’t add any more or the noodles will drink all your broth when your store the soup overnight.  (If you’re using pre-cooked brown rice, add a cup to the broth instead of the noodles.) Slow boil the soup for the amount of time it takes to cook the noodles.

Add one tablespoon of salt, or, if you want to boost the chicken flavor a chicken bullion cube or two.

Extra for Experts: For a more complex taste, add 2 tbsp fresh parsley, fresh oregano and fresh rosemary. Dried herbs are also ok.