Homemade Chicken Noodle Soup
1 WHOLE chicken ( do NOT remove the skin!)
1 brown onion chopped
3 carrots diced in good size chunks
2 sticks of celery chopped
6/8 cups of homemade or packaged chicken stock
1 tin of corn kernels (frozen can be used too)
1 cup frozen baby peas
2/3 nests of dried egg noodles
Salt & pepper to taste
Into a large heavy based saucepan place chicken & vegetables; pour chicken stock over everything and season with salt & pepper to taste. Bring to the boil & then reduce to simmer with the lid on; check occasionally & cook until the wings & legs are almost ready to fall away from the carcass (appox. 1 hour.) Remove from heat.
Remove the chicken from the pot; gently remove all of the skin & discard. (It's important that the skin isn't removed until this stage because a lot of the flavour of this dish comes from cooking the chicken this way.) Shred the chicken from the bone until it is in manageable pieces. Put the bones aside to make your next batch of chicken stock.
Place the shredded chicken back into the pot & gently bring back to the boil; adding the egg noodle nests when boiling point is reached. Stir occasionally to allow the noodles to work their way apart as they cook. Soup is ready once the noodles are el dente.
Serve with chunks of good bakery bread.
The noodles will soak up any left over liquid within hours of this soup being cooked. It does re-heat well however & while its appearance isn't the best; the flavour the following day is fantastic. I have served it this way with toasted croutons mixed through just before serving. It helps to make the left overs go that much further. After all... most of us are living on VERY tight budgets because of our illness...
A chicken cooked in this manner means that it is full of flavour & can be used for as many different recipes as your imagination will allow. To stop it from being a noodle soup, naturally leave out the noodles! You can then use the chicken for other dishes, even just shredding it & serving it up with a plate full of freshly steamed vegetables; our favourites include broccoli, cauliflower, zucchini, yellow button squash, cabbage & spinach just to name a few. If you haven't got access to fresh veggies or can't afford them, frozen are just as good and just as healthy. We like to cook some jacket potatoes in the microwave to go with this kind of meal too.