Recipe: Chunky Chicken Noodle Soup with Basic Homemade Chicken Broth

CHUNKY CHICKEN NOODLE SOUP

1/2 cup diced carrot
1/4 cup diced celery
1/4 cup chopped onion
1 tsp butter
6 cups chicken broth (recipe follows)
1 1/2 cups diced cooked chicken
1 tsp salt
1/2 tsp dried marjoram
1/2 tsp dried thyme
1/8 tsp pepper
1 1/4 cups uncooked medium egg noodles
1 tbsp minced fresh parsley

In a large saucepan or Dutch oven, saute, carrot, celery and onion in butter until tender.

Add broth, chicken and seasonings; bring to a boil. Reduce heat. Add noodles; cook for 10 minutes or until tender. Add parsley.

HOMEMADE CHICKEN BROTH
Makes about 6 cups

2 1/2 pounds bony chicken pieces
2 celery ribs with leaves, cut into chunks
1 medium carrots, cut into chunks
2 bay leaves
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
8 to 10 whole peppercorns
2 quarts cold water

Place all ingredients in a soup kettle or Dutch oven. Slowly bring to a boil; reduce heat. Skim foam. Cover and simmer for 2 hours. Set chicken aside until cool enough to handle.

Remove meat from bones. Discard bones; save meat for another use. Strain broth, discarding vegetables and seasonings. Refrigerate for 8 hours or overnight. Skim fat from surface.

TO MAKE AHEAD:
This soup can also be frozen before adding the noodles. Thaw, reheat and stir the noodles into boiling soup. It will be done in less than 10 minutes.

Servings: 6
Adapted from source: Quick Cooking magazine, September/October 1998