soup essentials: the ultimate chicken noodle soup

How To Make soup essentials: the ultimate chicken noodle soup

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  Step 1
  PREP/PREPARE
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  Step 2
  Gather your Ingredients (mise en place)
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  Step 3
  Place the chicken in a large pot, cover with water, add a pinch of salt, and set the heat to medium high.
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  Step 4
  Allow the pot to come to the boil, and skim of the congealed foam that rises to the top, about 15 minutes of skimming.
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  Step 5
  Reduce to a simmer, cover and cook the chicken until it becomes tender, about 75 – 80 minutes.
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  Step 6
  Remove the chicken from the pot and allow to cool down.
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  Step 7
  When it is cool enough remove all the chicken from the bones, and discard the skin; but reserve the bones.
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  Step 8
  Add the bones back into the liquid and lightly simmer, covered for an additional 60 minutes.
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  Step 9
  After 60 minutes remove all the bones.
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  Step 10
  Chef’s Tip: The reason we are removing the bones from the liquid is because this is a shredded chicken soup, and if you leave the carcass in until the end, when you attempt to remove it, all the shredded chicken will cling to the carcass… I speak from experience.
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  Step 11
  Be careful to remove ALL the bones, sometimes little tiny pieces can come off the carcass, and get missed, and we don’t want our guests choking on a chicken bone. I will usually pass the liquid through a strainer… just to be sure.
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  Step 12
  Chef’s Note: You are now at the crossroads. Since we still have a bit of cooking time left, you have a choice to make. You can continue with the recipe, or you can stop here, refrigerate the liquid, and the chicken, and finish this dish the next day… Up to you.
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  Step 13
  Chef’s Note: If you are choosing to refrigerate, then when you take the liquid out of the fridge, remove the congealed fat that is on the surface. If you are continuing with the recipe, then use a small spoon to remove some of the liquid fat that will rise to the top. But don’t take it all away… A little fat is good for flavor.
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  Step 14
  STAGE TWO
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  Step 15
  Return the liquid to a burner over medium-high heat.
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  Step 16
  Add the chicken back into the liquid, along with the bay leaves, thyme, salt, pepper, and parsley, and slowly bring to the boil.
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  Step 17
  Chef’s Note: Don’t bother to cut up the chicken, it will shred naturally, during the cooking process.
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  Step 18
  Reduce to a slow simmer, and allow to cook covered for about 60 minutes.
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  Step 19
  Chef’s Note: Every 10 minutes, or so, remove the cover, and give the soup a stir.
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  Step 20
  After the cooking process has been going on for 30 minutes, uncover and add the chopped onions. Cover, and then resume the last 30 minutes of cooking.
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  Step 21
  After 60 minutes, add the remaining veggies, and continue to cook covered, for an additional 30 - 40 minutes, or until the veggies have achieved the desired tenderness.
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  Step 22
  Chef’s Note: As before, give it a stir about every 10 minutes.
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  Step 23
  Chef’s Note: If you are adding homemade egg noodles, then add them about 10 minutes before the end of the cooking process.
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  Step 24
  Chef’s Tip: This soup freezes quite well, but not with any noodles. If you freeze this soup with noodles, when you reheat it, the noodles will come out as mush. I hate it when that happens.
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  Step 25
  At the end of the process, remove the bay leaves, do a final check for proper seasoning, and add a bit more salt and/or pepper, if needed.
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  Step 26
  PLATE/PRESENT
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  Step 27
  Bring the pot to the table, stick in a ladle, and let your guests dish up their own portions. That’s called serving it up rustic, or “family” style. Or, you could choose to put it into some nice homey bowls, but don’t forget the bread and/or some nice crackers. Enjoy.
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  Step 28
  Keep the faith, and keep cooking.
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