Whole Chicken Noodle Soup

Ingredients

• 4 pounds (2kg) Whole Chicken (uncooked)
• 12 cups Water
• 1 Onion (quartered)
• 2 Carrots (roughly chopped)
• 3 Celery Stalks (roughly chopped)
• 4 cloves Garlic (smashed)
• 1 Bay Leaf
• 1 teaspoon Whole Peppercorns
• 1 teaspoon Fresh Thyme
• 1 Salt and Pepper to taste
• Olive Oil for frying
• 1 Onion (diced)
• 3 Carrots (cut into round slices)
• 3 Celery Stalks (diced)
• 4 cloves Garlic (minced)
• 8 oz (250g) Egg Noodles
• fresh Parsley (finely chopped)
• Juice of a Lemon
• Salt and Pepper to taste

Instructions

1. 1

   --- Making Chicken Broth ---

2. 2

   Make Broth - into a large Stockpot, place Whole Chicken, Onions, Carrots, Celery, Garlic, Whole Peppercorns, Bay Leaf, Thyme and Salt. Bring to a boil, reduce to simmer for 1½ - 2 hours.

3. 3

   Strain - carefully strain Chicken Broth through a Colander into a large bowl. For a second strain, pour through a cheesecloth to remove fine impurities.

4. 4

   Shred Chicken - once chicken cools enough to handle, shred into bite sized pieces (without skin). Set aside. Throw away the skin and chicken bones.

5. 5

   --- Making Chicken Noodle Soup ---

6. 6

   Prepare Vegetables - cut peeled Carrots into round slices, dice Celery and Onions, Mince Garlic.

7. 7

   Saute - heat Olive Oil in the same Stockpot. Add Carrots, Celery and Onions and cook for about 5 minutes. Stir in Minced Garlic for another minute.

8. 8

   Pour Broth - carefully pour strained Chicken Broth into the pot of vegetables. Bring to a boil.

9. 9

   Cook Noodles - add Egg Noodles and cook for 6 minutes.

10. 10

    Add Chicken - place Shredded Chicken into the soup and simmer for 5 minutes.

11. 11

    Season - taste and add with Salt and Pepper. Mix through chopped Parsley.

12. 12

    Serve - ladle into bowls and serve with bread or crackers.