Traditional Chicken Soup

Name: Traditional Chicken Soup
Ingredients: 1 Small Herb Rosted Rotisserie Chicken (or) Bake a whole chicken with herbs prior to starting soup; 1 chopped Large onion (or 1 1/2 small); 3 pressed cloves of garlic; 1 tablespoon of butter; 1 tablespoon of olive oil; 1 chopped Bunch of Celery; 1 chopped Lb. of Carrots; 7 chopped mushrooms; 1 chopped bunch of Kale; 1 Lb. egg noodles; 1/2 cup parsley (ideally fresh); 1 tablespoon Fresh Ground Black Pepper; 1 tablespoon Salt (or to taste); Teaspoon Rosmary; Teaspoon Marjoram; Teaspoon Thyme

16 ingredients

1 steps

Ingredients

1 Small Herb Rosted Rotisserie Chicken (or) Bake a whole chicken with herbs prior to starting soup
1 chopped Large onion (or 1 1/2 small)
3 pressed cloves of garlic
1 tablespoon of butter
1 tablespoon of olive oil
1 chopped Bunch of Celery
1 chopped Lb. of Carrots
7 chopped mushrooms
1 chopped bunch of Kale
1 Lb. egg noodles
1/2 cup parsley (ideally fresh)
1 tablespoon Fresh Ground Black Pepper
1 tablespoon Salt (or to taste)
Teaspoon Rosmary
Teaspoon Marjoram
Teaspoon Thyme

Directions

1

{"0":"Carve chicken cubing the breast and place in refrigerator.","2":"Make Fresh Stock:","3":"Use all remaing parts (skin, fat, juices and bones) including the entire carcass, and place in a 4 quart pot covering completely with water. Add a dash of pepper corns, Rosmary and Thyme. Boil for 5 hours (ideally).","5":"In large soup pot (approx. 10 quarts) heat olive oil over medium high heat.","6":"Stirring constantly:","7":"Add Garlic, Onion, saute 5 minutes (until onions just start to tender).","8":"Add dash of Rosmary, Thyme, Marjoram, and half of Pepper and Salt.","9":"Add Carrots, saute 5 minutes.","10":"Add Celery, saute 10 minutes.","11":"Add Mushrooms, saute 5 minutes.","12":"Add your Chicken Stock and Parsley and the rest of Salt and Pepper.","13":"Bring to low boil.","14":"Add Water as you cook to ensure sufficient liquidity.","15":"Add Kale, let simmer 15 minutes.","16":"Add Egg Noodles, cook until soft.","17":"Add Chicken.","19":"continue to simmer, for 30 minutes.","21":"Makes a huge amount. I recommend freezing half in quart size ziplock bags to have quick ready to heat delicious soup through out the fall\/winter season."}