Ingredients:
1 roaster chicken, about 6 lbs., giblets removed
6 carrots
4 celery ribs
2 medium-size onion
6 cloves garlic
1 Tbsp. salt
1 Tbsp. fresh dill, chopped
1 Tbsp. olive oil
1/2 tsp. black pepper
1 bag (12 oz.) wide egg noodles
Directions:
Place chicken in a large stockpot (8 qts.). Peel carrots and cut into thirds. Trim 2 celery ribs and cut into thirds. Peel and quarter one onion. Peel garlic; cut 3 cloves in half. Add prepped vegetables to pot. Add enough cold water to cover, about 2 1/2 quarts. Stir in 1 tsp. each of the salt and dill. Bring to a boil over high heat and simmer for 1 1/2 hours, occasionally skimming foam from the top.
Meanwhile, prepare remaining vegetables: peel and slice carrots and celery ribs, chop onion and slice garlic.
Carefully remove chicken from pot and let cool. Strain broth into a large bowl; discard vegetables. Remove fat from top of broth. Once chicken has cooled, remove meat and chop into bite-size pieces. Discard skin and bones.
Heat oil in soup pot over medium heat. Add carrots, celery and onion; cook 3 minutes. Add garlic; cook 1 minute. Add remaining 2 tsp. each salt and dill and the pepper. Add broth; simmer 6 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add noodles and cook for 6 minutes.
Once vegetables are tender, stir in chicken. Save half of soup (8 cups) and noodles for another meal. Stir remaining noodles into soup pot and serve immediately.
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