Chicken Soup for the Hungry
By | On Oct 23, 2012
Chicken soup for this and chicken soup for that. It’s all wonderfully soothing kitschy marketing mumbo jumbo, fuzzy kittens, hugs and earthy crunchy feel goodedness. But whatever happened to chicken soup for the tummy?? Chicken soup because it tasted delicious? Here is a recipe based on the simple homemade from scratch chicken soup I grew up with. As an FYI this will relieve cold symptoms, cure the flu and will make you feel generally better about everything, just like a fuzzy kitten but without the hairballs. And for those that doubt the power of homemade chicken soup, no soup for you; 1 year.
Sandy’s Rosemary Lemon Chicken Noodle Soup
- · 1 Whole Chicken, Fryer size; giblets removed
- · 4 small turnips, peeled
- · 2 onions, peeled and halved
- · 2 carrots, peeled
- · 2 parsnips, peeled
- · 2 stalks celery, greens attached
- · 1 garlic clove, finely chopped
- · 1 lemon
- · 2 Tbs. peppercorns
- · ½ bunch parsley
- · 3 sprigs tarragon
- · 2 sprigs rosemary
- · 3 sprigs oregano
- · 3 sprigs thyme
- · 5 quarts water
- · Salt, 1 Tbs. and to taste
- · 1 package of fettuccine noodles (durum semolina wheat) or homemade noodles, uncooked
In a large stockpot add the chicken, turnips, onions, carrots, parsnips, celery and garlic. Cut the lemon into quarters, squeeze the juice into the pot using a sieve or otherwise making certain the seeds are removed. Add the rinds to the pot. In a piece of cheesecloth add the peppercorns and herbs. Tie off the cheesecloth bundle and add to the pot. Add the Tbs. of salt. Add the water; make sure there is enough to completely cover the chicken. Bring to a boil then reduce to a simmer. Allow to slowly simmer for about 3-4 hours; taste and season with additional salt as needed during this time. Remove the onion and lemon rinds, discard. Remove the cheesecloth and its contents and discard. Remove the chicken, allow to cool slightly and separate the meat. Shred the meat into bite size pieces and reserve. Remove the turnips, parsnips, carrots and celery. Discard the celery greens and cut the remaining vegetables into bite size pieces and reserve. Keep the remaining broth to a simmer. Add the pasta and allow to cook. Add the reserved vegetables and chicken meat back to the soup. Season with salt as needed and serve.
