Erin Willis' Chicken Noodle Soup
One of my favorite memories of my grandmother is her chicken noodle soup. My kids love it as do anyone I give it to. This can be made ahead and frozen for later use. Will keep for about 6 months.
One of my favorite memories of my grandmother is her chicken noodle soup. My kids love it as do anyone I give it to. This can be made ahead and frozen for later use. Will keep for about 6 months.
- garlic powder
- olive oil
- kosher salt and pepper
- 10 cups water
- 1 white onion quartered
- 2 large carrots peeled and cut in half
- 4 celery stalks cut in half
- 5 garlic cloves peeled and cut in half, lengthwise
- 1 smoked pork hock
- 1 whole organic chicken
- 1 1/2 tbs herbs de provence
- 1 bag egg noodles (i use manshewitz)
- Carbohydrate 6.50168704545455 g
- Cholesterol 15.2845454545455 mg
- Fat 14.0232056817057 g
- Fiber 1.60047501164675 g
- Protein 2.25493659090909 g
- Saturated Fat 5.10875906816629 g
- Serving Size 1 1 Serving (701g)
- Sodium 219.53338354276 mg
- Sugar 4.9012120338078 g
- Trans Fat 0.682268244315135 g
- Calories 160 calories
Step-by-step
- In a large stock pot, add olive oil and heat over medium high heat for about 2 minutes. Add onion, carrots, celery and garlic and pork hock. Saute for about 5 minutes. Meanwhile, remove chicken from packaging and pat dry. Cover liberally with Kosher salt, pepper and garlic powder. Add to vegetables. Add 10 cups of water and herbs de provence. Cover and simmer on low for about 1 1/2 hours.
- When chicken is done, remove and place in large bowl to cool. Discard vegetables and hock, reserving broth. Shred chicken, removing and discard skin.
- Cook noodles seperately according to package directions. Add cooked noodles and chicken to broth. Bring back to a simmer and serve.
- Enjoy!
Clear broth carrying rendered pork fat alongside tender poultry yields a deeply savory profile that distinguishes traditional stock-making from quick-broth methods. Adjusting this formulation requires proportional scaling of both liquid volume and pot capacity to prevent boil-overs during the ninety-minute simmer. Doubling the ten cups of water demands a twelve-quart or larger vessel to maintain adequate clearance for the whole chicken and root vegetables without crowding. Halving the batch conversely requires reducing the water volume to six cups while keeping the smoked pork hock intact to preserve the necessary smoky backbone. Maintaining correct salinity throughout reduction phases prevents the finished liquid from turning overly salty. Adding kosher salt directly to the raw poultry skin rather than dumping bulk seasoning into the simmering water ensures proper adherence and meat penetration before the chicken hits the fat. Cooking egg noodles separately from the main broth prevents starch from leaching into the stock, which turns clear liquids cloudy and absorbs excess liquid during storage. Storing leftover broth and shredded meat without the noodles extends freezer longevity up to six months without textural degradation of the pasta.
