Seattle Press on Line - Chicken Soup

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Good Food

Chicken Soup

Feb 08, 2001 -- (A favorite recipe of Bill Leistner, Deli Manager at Fremont Fresh.)

Chicken Noodle Soup
(Yields about 1 gallon)

1 cup celery (diced)
1 cup carrots (diced)
1 cup onion (diced)
3 lbs. chicken (cooked and cubed)
1 gallon water Vegetable scraps (from celery, onion, and carrot)
1 medium bay leaf
1 Tbsp thyme
1 Tbsp marjoram
1 Tbsp garlic (minced)
2 Tbsp basil
Salt and pepper to taste
Noodles (cooked)
1 cup olive oil

Put vegetable scraps, chicken (a 5-lb. whole bird), bay leaf, and a pinch of salt into a stock pot with water and bring to a boil. Turn heat down to a slow boil and allow to reduce. Remove from heat and strain, reserving the stock and chicken.

Pluck meat from chicken, cube meat, and discard carcass. Place the empty pot back on heat. When it has reheated, add oil and raw vegetables. Saute for about five minutes and then add the spices. Continue cooking for additional three minutes. Then, deglaze with stock.

Add chicken and allow to simmer for about 20 - 30 minutes. Add cooked noodles and serve.

This recipe is very simple and can be changed according to your taste. For example, basil could easily replace or accompany the marjoram and/or thyme. The noodle you choose is entirely up to you. For another variation, try rice or potatoes. If you like mushrooms, toss them in. Asparagus, kale, bell peppers--the possibilities are endless.

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