i made chicken noodle soup because russ wasn't feeling well. i did it a little differently this time, and i think the stock came out richer and more flavorful.
chicken noodle soup
4 lbs thighs and breasts (i know this sounds like a lot of chicken, but you don't have to use all of it for soup. some of it i just save for another recipe)
2 lbs carrots
2 bunches of celery
2 big yellow onions
2 boxes chicken stock
water
noodles
1 to 2 teaspoons better than bouillon (it's a brand of concentrated stock. it's really good.)
handful of thyme (fresh, please)
salt and pepper
remove the skin from the chicken and discard it. put the chicken in the biggest stock pot you own. put the boxed stock in the pot, and enough water to cover. add a handful of peppercorns and the thyme, and set the pot on high heat.
once the pot comes to a boil, turn the heat down to low and just let it gently simmer. cook for about 20-30 minutes on very low heat until the chicken is just about done. i usually just go by feel. when the flesh is firm, it's done enough. remember, you are going to cook it some more when it's reheating, and you don't want it to dry out.
remove the chicken to a large platter and let cool.
add half of the celery, carrots, and onion. just rough chop them, this step is to flavor the stock and we are going to discard them later.
set the heat to simmer, and simmer away.
when the chicken is cool enough to handle, pull as much of the meat off of the bones as you can. save the bones, cause those are going back into the pot.
anyway, put the bones into the gently simmering stock pot and cook for as long as you like. at least one hour.
in the meantime, shred the chicken with your hands. some of it may look underdone, but don't worry, it will get cooked again.
strain the stock through a metal strainer lined with cheese cloth. discard the solids.
dice the rest of the vegetables so that they are about the same size.
return the strained stock to the pot and add the veggies.
bring to a boil and add the noodles. cook until the noodles are done and then add the shredded chicken back to the stock.
eat and enjoy!