Susanne App Delisle
3 Ribs of Celery, Sliced.
2 carrots, sliced
1 large onion, quartered
3 large cloves of garlic, lightly crushed. You still want it whole, just mash it a little to release the garlicky goodness!
1 1/2 – 2 Tbsp. olive oil
1/2 tsp. salt
1/2 tsp. pepper
3/4 tsp. thyme, optional
1/4 tsp. cayenne pepper, optional
4 heaping Tbsp. Chicken bouillon or 6 cubes.
1 whole chicken, remove the giblets.
1 tsp. black pepper
2 carrots, sliced
2 ribs of celery, sliced
1 small onion, diced
16 oz. noodles.
- Preheat oven to 375 degrees.
- Put veggies in a bowl and toss with olive oil, salt, pepper and thyme. Spread on a cookie sheet lined with parchment paper or aluminum foil. Parchment paper is better. Bake for 25 to 35 min until lightly browned, stirring to turn veggies over a couple of times while baking. You can add more/different veggies if you want, this is just the traditional vegetables used. Roasting the veggies is what makes this soup so good.
- Put the chicken in a large pot and put enough water to almost cover the chicken. Add bouillon, pepper and roasted veggies. Bring to a boil, reduce heat and simmer about 3 – 4 hours. Skim the foam off occasionally. This keeps your soup cleaner looking and tasting.
- Carefully remove the chicken from the pot. Put a colander over a big bowl and dump the rest of the broth into it. Remove any chicken parts that may have fallen off and put with the chicken. Discard the veggies.
- Let the broth and chicken cool enough to put into the fridge and leave overnight. You want to let the fat in the broth to congeal. The next day remove the surface fat. This is important. If you don’t do this your soup will be really greasy.
- Saute the carrot, celery and onion until slightly softened. Set aside
Remove the chicken from the carcass, shred and add to broth and bring to a boil. Reduce heat and taste. If it tastes weak, then add more bouillon. Add more salt and pepper to taste. Add carrots, celery and onion.
- Add noodles and cook until al dented. Serve.