I have made one of the most delicious chicken noodle soups that I’ve ever tasted and I want to share the recipe with you. The key is making the stock from a whole chicken, of course, and then using that meat for the soup. But the other nice addition is the use of Chinese noodles instead of regular egg noodles. A third element is to use LOTS of celery and a normal amount of onion, garlic and carrots, which are sautéed before adding to the soup base. Finally, the seasoning is simple: only salt and pepper and garlic. No basil, oregano or thyme. The simplicity of the seasoning allows the chicken stock flavor to stand out and the profusion of celery makes for a clean taste. This is my most successful and satisfying chicken noodle soup recipe ever so feel free to give it a try. I have been eating on mine for the past several days and would be happy to have it again tomorrow and the next day. It is that good.
Here is the recipe:
Chicken Stock and Boiled Chicken
1 whole free-range chicken (about 3½ pounds), rinsed, giblets discarded
2 carrots, cut in large chunks
3 celery stalks, cut in large chunks
2 large white onions, quartered
1 head of garlic, halved
2 bay leaves
Salt and pepper
Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1½ hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.
Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.
Recipe for Chicken Noodle Soup
8 oz fresh noodles
2 cloves garlic, finely minced
1 tablespoon oil
1 1/2 cups homemade chicken broth
1/2 cup water
4 fresh shiitake mushrooms, sliced
4 slices carrot 2 celery sliced stalks
1 dash white pepper
Salt to taste
4 oz chicken, boiled, cooked, and hand-shredded into pieces
Prepare your noodles first by boiling the noodles al dente. Rinse the noodles with running water, drain and set aside.
Stir-fry the garlic in the oil until they turn light to golden brown. Add onions, celery, mushrooms and sauté.
Prepare the broth by bringing the chicken broth and water to boil.
To serve, add the noodles in a bowl, and top with the shredded chicken on top. Ladle the soup on top of the noodles and top with the sautéed vegetables. Serve immediately. If you like, you can serve it with cut red chilies in soy sauce.