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| Chicken Noodle Soup by Cindy Feingold of Salt and Serenity |
Chicken Soup By Cindy Feingold of Salt and Serenity
Serves 6
Ingredients:
1 whole chicken
7 pounds chicken bones
12 cups chicken stock (recipe below)
2 medium onions, peeled and quartered
4 large carrots, peeled and cut into 2 inch lengths
2 celery stalks (with leaves), cut into 2 inch lengths
2 parsley stems (not the leaves)
10 black whole peppercorns
1 dried bay leaf
salt and black pepper to taste
chopped parsley and/or dill
cooked egg noodles or white rice, if desired
Directions:
1. Pour chicken stock into a large stockpot. Add chicken bones and whole chicken and bring to a boil. Turn the heat down to low and, using a slotted spoon, skim off the foam that has risen to the top. Add vegetables, bay leaf, parsley stems and whole peppercorns. Let simmer for about 2 hours.
2. Strain the soup and transfer it to a clean pot. I love the flavour of the cooked carrots, so I always save them to serve in the soup. Using 2 forks, remove skin and bones from whole chicken and shred the meat into bite sized pieces. Discard all bones and other vegetables.
3. Put reserved carrots and shredded chicken into fridge. Let pot of strained soup sit on the counter until cooled a little bit. Cover pot and chill in fridge overnight. The next day, remove layer of hardened fat off the top.
4. Bring cold soup to a boil. Turn down heat and add cooked egg noodles or rice, reserved carrots and chicken and simmer for about 5 minutes, Add salt and pepper to taste. Sprinkle with fresh parsley and/or dill.
Chicken Stock By Cindy Feingold of Salt and Serenity
Makes 12 cups
Ingredients:
8 pounds chicken bones
12 cups cold water
2 onions, peeled and quartered
2 carrots , peeled and cut into 2 inch lengths
2 celery stalks (with leaves), cut into 2 inch lengths
2 dried bay leaves
2 parsley stems (not the leaves)
10 whole black peppercorns
Directions:
1. Place bones and water in a stockpot and bring to a boil.
2. Reduce heat to a simmer and using a slotted spoon, skim off any foam on the surface. Add remaining ingredients and simmer, uncovered, for 3 hours.
3. Strain liquid and discard all the vegetables and bones.
4. Refrigerate stock and remove layer of fat from the top. Use stock as needed, or freeze in small containers for a later use. Stock keeps well in the freezer for 4 months.
Cindy Feingold is a passionate foodie that runs the popular blog Salt and Serenity, both of which she states she craves. She had had a passion for food since high school in Toronto but never considered a culinary career until after she received her MBA. Cindy later went onto the Culinary School in Toronto and worked for several years in the industry, cooking at restaurants, gourmet take-out food shops and catering. In 1989 her and her husband started a family and shortly after that they moved to Ottawa. Now that her kids are almost grown up (20, 19 and 17), Cindy has been slowly easing her way back into the food world and writing writing a food column in Ottawa. She also recently decided to start Salt and Serenity after joining the Bread Baker's Apprentice Challenge as a way to chronicle her baking journey. After the challenge was over, she was hooked and decided to continue exploring her love of food through blogging.
That was looking Delicious
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