I love it when Bobby G. emails me and tells me he’s cooking something good. He knows I’ll be mad at him if he doesn’t let me in on one of his original recipes. This time, it’s a good ole homemade chicken soup…and just in time for cooler weather. He said his daughter, Karlie, and her friend “ate so much of that soup, it was really good!”
I recommend using his recipe because everything he makes is more than delicious…it’s spectacular and it’s always made with attention to taste and made with love.
Chicken Noodle Soup…In the Words of Bobby G.
4.5 pound chicken fryer cooked and chopped (Make chicken with stock. See recipe below.)
3 quarts chicken stock (See recipe below.)
2 Tablespoons olive oil
2 medium onions, chopped
6 stalks celery , mix both chopped and sliced
3 cups of big chopped carrots, or if they are skinny carrots, slice thinly
1 fennel bulb, finely chopped
3 Tablespoons fresh minced thyme
1 teaspoon fresh rosemary
4 bay leaves
2 medium-big garlic cloves, minced
2 teaspoons kosher salt (more to taste)
12-oz bag of wide egg noodles
In a large stock pot, add olive oil, onions, celery, carrots, fennel, and garlic. Season with 1 teaspoon kosher salt and 1/2 teaspoon fresh ground black pepper. Stir and cook over medium heat until vegetables are colored a bit and a little cooked (5-10 minutes). Add the thyme, bay leaves, rosemary, and stir. Add the chicken stock slowly and turn up the heat until close to boiling, then turn the heat down and cover. Add a couple heaping teaspoons of Better than Bouillon® brand chicken bouillon and a teaspoon of kosher salt. Let simmer/low boil for an hour or so until the vegetables are tender. Add noodles and cook uncovered for 10 minutes. If too thick, add a couple cups of water and chicken bouillon to desired consistency. Add cut-up chicken and return to low boil, then turn the heat off. Let cool a bit and eat.
Keep in mind that soup is always better the next day after refrigerated, which allows the flavors to come out better. Add sourdough bread and you have a meal!
Chicken Stock (and chicken) Recipe
4 carrots, cut into thirds
1-2 fennel bulbs, cut in halves
one large onion, quartered
1 teaspoon peppercorns
2 rosemary sprigs
4 bay leaves
3 cloves garlic, no need to peel
In a large stock pot, carrots, fennel, onion, peppercorns, thyme sprigs, rosemary sprigs, bay leaves, and garlic. Put chicken fryer in the pot and add 4 quarts of water. Cover; bring to boil, then lower to a low simmer/boil. Cook for a full hour then remove chicken. Allow to cool a bit then pull all the meat off the chicken and discard the fat and skin. Set the meat aside.
Put the chicken carcass back in the stock pot and cook/slow boil, covered for another two hours. Pour broth through strainer; keep the broth and discard the rest. Refrigerate overnight or put in the freezer long enough for the fat to form at the top (few hours). Remove the fat layer then stock is ready.
Photos by Bobby G. from Bobby G.’s kitchen.