Chicken noodle soup!


Cold weather means it time to build fires in the wood stove and have soup!

Serves: an army with left overs =)


1 whole chicken (I prefer to use a whole skinless chicken). You could substitute chicken “parts” for this (bone in, that’s where you get your good broth!) but I do not recommend just breast meat, you need a little fat.

1.5-2 gallons of water

3 ribs celery (sliced)

3-4 carrots (peeled and sliced)

1/2 large onion (diced)

1/2 head green cabbage (optional) (roughly cut in half and then sliced 1/2″  strips)

1/2-1 package egg noodles or  homemade egg noodles. (I was short on time and bought a bag of frozen egg noodles from the grocer)

olive oil

Kosher or sea salt (to taste)

1 Tbs (or to taste) poultry seasoning or bouquet of fresh favorite herbs (thyme, sage, rosemary, etc.)

There are several different ways of going about making the broth. My favorite is to bring the chicken and water up to pressure in my pressure cooker and cook for approximately 35-45 minutes and give it a quick cool down. You could use your crock pot and put the whole chicken and water in it and let it stew all day and when I have time I put the chicken in a large soup pot with water and let it simmer on the wood stove for 1.5-2.5 hours. Sometime there is brown “scum” that floats to the top while simmering. If you’re doing this in a stock pot or crock pot, you can skim it off while it cooks.

Once you have your broth, reserve 1.5 gallons for soup and place back in pressure cooker or soup pot. Remove chicken carcass to a large bowl and let cool. If you’d like to filter your broth, do so after removing the chicken. Sautee onion, carrots and celery in olive oil in a saute pan until onions are limp then add to chicken stock (your carrots and celery will not be cooked through).

*If you are using a pressure cooker, de-bone and shred chicken and add to stock, add egg noodles, cabbage & poultry seasoning and salt to taste, place lid on pressure cooker and bring to pressure, let cook 5 minutes and quickly cool down under cold running water. Serve.

*If simmering on the stove, bring broth and veggies (not cabbage unless you prefer your cabbage very limp, we do not) and let simmer for approximately 10 minutes, add egg noodles (and cabbage if you have not done so), cook for about 20 minutes. During last 5 minutes, add shredded chicken.


Enjoy on a cold day, and the day after =).



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