Here is my chicken soup recipe, a truly nourishing meal for keeping your health up. As before, read this broth information if you are interested. The stock recipe immediately below is from that link.
When I make soup, I start in the morning with the chicken stock and then by 5pm or so, the chicken is cooked, the broth is dark golden, and I am ready to assemble a soup. The soup recipe follows the stock recipe. As soon as you do it once, it is much easier to remember and make.
1 whole free-range chicken or 2 to 3 pounds of bony chicken parts, such as necks, backs, breastbones and wings*
gizzards from one chicken (optional)
2-4 chicken feet (optional) I cannot find these anywhere, so I omit
4 quarts cold filtered water
2 tablespoons vinegar I use raw apple cider vinegar
1 large onion, coarsely chopped
2 carrots, peeled and coarsely chopped
3 celery stalks, coarsely chopped
1 bunch parsley
*Note: Farm-raised, free-range chickens give the best results. Many battery-raised chickens will not produce stock that gels.
If you are using a whole chicken, cut off the wings and remove the neck, fat glands and the gizzards from the cavity. Cut chicken parts into several pieces. (If you are using a whole chicken, remove the neck and wings and cut them into several pieces.) Place chicken or chicken pieces in a large stainless steel pot with water, vinegar and all vegetables except parsley. Let stand 30 minutes to 1 hour. Bring to a boil, and remove scum that rises to the top. Reduce heat, cover and simmer for 6 to 8 hours. The longer you cook the stock, the richer and more flavorful it will be. About 10 minutes before finishing the stock, add parsley. This will impart additional mineral ions to the broth.
Remove whole chicken or pieces with a slotted spoon. If you are using a whole chicken, let cool and remove chicken meat from the carcass. Reserve for other uses, such as chicken salads, enchiladas, sandwiches or curries. Strain the stock into a large bowl and reserve in your refrigerator until the fat rises to the top and congeals. Skim off this fat and reserve the stock in covered containers in your refrigerator or freezer.
chicken meat from 1/2 whole chicken, reserved from making chicken stock, shredded
reserved broth from making chicken stock
2-4 T. unsalted butter
1 medium onion, chopped
4 carrots, peeled and sliced thinly crosswise into rounds
4 celery stalks, sliced thinly crosswise
4 T. chopped fresh parsley
2 tsp. dried basil
salt and pepper to taste
dumplings (or noodles, if you want to roll them out):
1 cup whole wheat pastry flour
extra virgin olive oil
salt and pepper
1. Melt 2-4 T. butter in a stock pot. Add onion and saute until soft. Add all chicken stock and bring to a simmer. While heating up, add carrot, celery, parsley, basil, salt and pepper. Cover and let simmer over low heat for 30-60 minutes, or until vegetables are soft.
2. Start making noodles/dumplings: In the bowl of an electric mixer fitted with the paddle attachment, or with your hands in a large mixing bowl, measure out flour and salt. Add eggs and oil and combine until dough forms. If making dumplings, stop here and spoon directly into soup (about 1/2 tsp. each--I use a small ice cream scoop). If making noodles, continue: On a lightly floured surface, knead for 10-12 minutes until dough is elastic. Roll out and cut into 2 inch strips. Add to soup pot.
3. Cook for about 30 minutes, until noodles/dumplings are cooked through. Serve with whole grain bread, sourdough if you can find or make it, toasted with butter. Can also sprinkle additional parsley on top.