If your looking for a chicken soup recipe that is made from scratch with a whole chicken then this is the recipe for you! I have a few tricks to add some incredible flavor. Printable Recipe at: https://homecookbasics.com/chicken-noodle-soup-scratch
Steps
Braise
1:15 Chicken Noodle Soup Ingredients
1:40 Wash the Vegetables
1:50 Peel the Carrots
1:57 Rough chop the Braise and Stock Veggies
2:11 Fine Chop the Soup Vegetables
2:25 Prepare the Bird
3:05 Cut the Skin Joints
3:30 Prepare the Pan
3:45 Brown the Chicken on Both Sides
4:40 Saute the Onions & Garlic
5:03 Cook the Tomato Paste
5:25 Saute the carrots and Celery
5:41 Deglaze the Pan
6:04 Braise the Chicken
Broth
6:49 Remove the Cooked Chicken
8:19 Make the Chicken Broth
9:33 Strain the Broth
Soup
10:28 Saute the Soup Vegetables
11:56 Add the Broth and Chicken
12:16 Add the Chicken & Water
12:59 Taste & Season
13:30 Cook the Egg Noodles
14:45 Serve the Soup
Ingredients:
1 tbsp Avocado Oil
4 Carrots
4 Stalks of Celery
8 Cloves of Garlic
2 White Onions
1 tbsp Tomato Paste
8 oz Egg Noodles
12 cups Water
Instructions:
Braising The Whole Chicken
1. Prepare all of your vegetables for both your stock and soup. You want to split the vegetables in half. Half for the soup and half for the braise
2. Wash the carrots and celery. Peel the carrots and then rough cut your stock vegetables and dice up the soup vegetables. Make sure to keep your soup vegetables all about the same size so that they cook evenly.
3. Prepare your pan for browning the chicken by heating up a small amount of avocado oil.
4. Prepare the whole chicken by cutting the skin at the joints so that the bird can lay flat in the pan and get more browning on the skin.
5. Add the chicken breast side down to the heated pan with oil and let it brown a few minutes. Go ahead and flip it over once the skin lets go of the pan and brown the other side.
6. Remove the chicken from the pot and set it aside.
7. Now saute the roughed chopped onions and garlic until the aroma of the garlic comes through and then add the tomato paste. Work the paste around the pan cooking it a little but make sure not to burn it.
8. Add in your rough chopped carrots and celery. Saute them just enough to brown them a little bit.
9. Deglaze your pan by adding about a 1/4 cup of water and getting all of the brown bits unstuck from the bottom of the pan.
10. Now we are going to add the whole chicken back into the pan to start braising. Place the chicken breast-side up in the middle of the pan. Add water about a 1/4 of the way up the chicken. Season the chicken with salt and pepper, cover and let it sit at a simmer for about 1.5 hours.
11. Remove the chicken when the meat is fork tender and will just pull off the bone. Once it is cooled you can start stripping all of the meat off and save for later.
Chicken Broth
1. Combine everything from braising the chicken including the carcass, vegetables, and liquid to a pot. Add water to the pot to cover the top of the chicken carcass.
For me and my pot its about 9 cups of water.
2. Bring to a boil for 20 minutes, skim off the impurities (white bubbles)
Turn to a low simmer for 1.5 hrs
Strain the broth and discard the carcass and vegetables and you will have your amazing chicken broth!
Soup
1. Saute the vegetables that you diced up for the soup with a little bit of avocado oil. Start by sauteing the onions and garlic and then add in the carrots and celery after you smell the aromas from the garlic and onions.
2. Add the majority of broth to the pot that you are using to make the soup. I am able to save another 4 mason jars of broth for other recipes.
3. Add 4 cups of water.
4. Dice up the chicken that we put aside earlier and add into the soup.
5. Bring to a boil and skim any more impurities (white bubbles).
6. Taste, Season and add in the egg noddles. Cook noodles al dente and serve!
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