"You ain't no spring chicken, but you sure know how to strut your stuff." -- Taj Mahal
Printable Version Stuff
1 medium-size chicken (about 6 pounds), whole, with skin on
1 large onion
3 carrots
2 stalks celery
1 tablespoon chopped parsley
2 cloves garlic
1 bay leaf
1/4 teaspoon tarragon
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup egg noodles
Garnish: parsley sprigs
Stuff to do
1. Combine all the ingredients except the noodles in 10 cups of cold water.
2. Bring to a gentle boil and skim off the foam that comes to the top.
3. Continue to skim the foam until it no longer appears.
4. Reduce heat and simmer, uncovered for 2 hours.
5. Boil the noodles in 5 cups of water until tender, about 15 minutes, then drain and set aside.
6. When the soup is cooked, remove the chicken and vegetables with a strainer. Cut the chicken meat into bite-size pieces, discarding the skin and bones. Cut the carrots and celery in half and put some meat, carrot and celery in each bowl. (Leave out the onion.) Add some noodles to each bowl. Ladle in the soup, and garnish.
Makes four to six servings.
Tips
Also known as Jewish penicillin -- tastes great when you feel bad, because it's cooked with love. Chicken soup is a great form of nourishment.
To create a basic chicken broth, follow steps 1 through 4, then strain out the chicken and vegetables.
