Olivia’s Chicken Noodle Soup
serves 8
!! my absolute favorite recipe of all time ! I grew up watching my mother make this from scratch and I still can say my favorite food is chicken noodle soup!!
ingredients:
for the bone broth:
1 whole pasture raised chicken
1 large onion, cut in half
1 head of celery, sticks kept whole
5 carrots, kept whole
lots of RO filtered water
2 bay leaves
for the soup:
5 more carrots, washed, chopped
head of celery, washed, chopped
2 shallots
1 green onion, chopped, both green and white parts
1 head of italian parsley, tops trimmed and chopped
1 lb shiitake mushrooms (optional) , chopped
sea salt to taste
fresh ground pepper
raw parmesan cheese, grated (optional) to garnish
for the homemade noodles:
2 cups of organic italian 00 flour. (i use Molino Grassi USDA Organic Italian "00" Soft Wheat Flour)
4 eggs
pinch of sea salt
directions:
make the broth by combining the whole chicken, the head of celery, whole carrots, 1/2 onion and bay leaves in a large soup pot. Cover the chicken and veggies with water and bring to a boil. Boil for 6-8 hours! Every couple hours, you will need to add more water to the pot to be sure an adequate amount of broth is made when you are ready to assemble the soup.
once the broth is ready, begin by removing the chicken and all bones. at this point, the chicken will easily fall apart, so pull it out carefully!
set the chicken aside and allow to cool. you will use your fingers to pull the meat off the carcass so you will want it cool to do so!
fish out the super soft and soggy veggies and toss! you can leave the onion bits in the broth.
chop your carrots, celery, 1/2 of your chopped parsley, green onions, and shallots and add to the broth. bring to a boil and soften the veggies. pick the meat off the chicken carcass in small bite sized pieces and also add to the broth.
i like to save 1/2 of the parsley and stir it into the soup minutes before serving to add fresh color and taste.
enjoy!
