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With the Flu all around - gotta feed that cold! Found this wonderful recipe and would love to share it with everyone! Healthy eating!
Serves: 6 to 8
The stock recipe makes more than the soup recipe calls for. Store the remaining stock in small airtight, freezer-safe containers, up to 3 months.
Stock:
1 whole chicken , halved and cleaned and 6 chicken wings
3 carrots , trimmed
1 onion , peeled
2 leeks , thoroughly rinsed
4 stalks celery
3 parsnips , trimmed
1 bay leaf
1/2 bunch parsley
1 whole lemon
Soup:
2 tablespoons olive oil
1 large onion , chopped (about 2 cups)
3 carrots , peeled and cut crosswise into 1/4-inch coins
2 stalks celery , cut into 1/4-inch slices
2 tablespoons chopped dill
1 pound egg noodles
Kosher salt and freshly ground pepper , to taste
For the stock: In a large pot, combine all ingredients and add just enough water to cover. Bring to a boil; reduce heat to the barest simmer and cook 4 hours, occasionally skimming the scum off the surface. Strain stock into a large bowl and discard solids except for chicken halves; set those aside.
To make soup: In a large pot, heat olive oil over medium heat. Add onions, carrots and celery. Cook about 10 minutes. Add 6 cups stock. Cook 25 minutes, or until vegetables are very tender.
Meanwhile, pull chicken into shreds from reserved chicken halves; discard skin and bones. Add chicken to stock, along with dill and noodles and cook until noodles are al dente, 8 to 10 more minutes. Season to taste with salt and pepper (the stock is unsalted; it may need more than you think). Serve hot.
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