The thing about chicken soup is, it isn’t pretty. And, frankly, the longer it sits, the uglier it gets. But it’s delicious. And nourishing. And when you have a cold (as I did most of this week), it’s exactly what the doctor ordered.
Last Sunday we spent most of the dreary, chilly, rainy day making soups and chilis. By the end of the day our house had that smell- garlicky, comforting, like autumn. I love that smell. I love the change of seasons. Don’t get me wrong, I’m mourning summer and dreading winter, but for the next few weeks it will be wonderful, glorious, beautiful, crisp, fall. I’ll wear fuzzy socks and eat soup and drink pumpkin coffee and love every second of it.
Chicken Noodle Soup
3 quarts of chicken stock
1 medium chicken
10 garlic cloves
2 large carrots
1 bunch of celery
1 lb noodles (I used spinach noodles and, yum!)
Start by making your stock. I really recommend making a pot of stock and then using that as the base for your soup. It’s so flavorful and you have control over how it tastes and what goes into it. Once the stock is ready, roast your chicken.
1 hour before you’re ready to cook your chicken, take your chicken out of the fridge. Remove the innards, rinse with cold water, and allow to come to room temperature. Begin by rubbing your chicken down with olive oil, salt, and pepper.
Cook at 475 for 20 minutes and then lower the temperature to 400. Cook an additional 45 minutes. Remove the chicken from the oven and allow to rest 10 minutes before serving. Baste with juices.
Once the chicken has cooled, peel the meat and skin off the bone and put into the pot. Save the bones for the next time!
Chop carrots, celery, onion, and garlic and add to the pot. Pull out 2 cups of broth and cook the noodles, until semi-soft. Add them back into the pot. Salt, pepper, and red pepper to taste. Cook for 2-3 hours.