Sunday, November 29, 2009

Chicken Noodle Soup - Serves 4 with leftovers

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.

Olive Oil
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
Kosher salt and pepper
Garlic powder
1 1/2 tbs herbs de provence
10 cups water
1 bag egg noodles (I use Manshewitz)

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.


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