CC’s Chicken Noodle Soup

I made this simple chicken soup often when we began working around multiple food allergies. It’s a nice basic recipe which can be customized for your taste. Add seasonings as desired!

chicken & stock

1 large whole chicken, skin removed
2-3 teaspoons salt or to taste

Place the chicken in a large stock pot. Add salt and enough water to cover the chicken by 1-2 inches.
Bring to a simmer and cook for ~15 minutes. Skim off foam every so often, as needed.
Turn off the heat and let sit, covered, for 15-20 minutes.
Remove the chicken from the pot and let sit until cool enough to handle. Chop the meat into pieces, and discard remaining skin and bones. Set aside.
I strain the stock using a strainer lined with cheesecloth.
The chicken and stock can be used for any chicken soup recipe like the simple one below.

basic chicken noodle soup

5-6 cups chicken stock
3 cups cooked chicken, chopped
1 small sweet onion, diced
4 large carrots, peeled and cut into bite-sized pieces
4 stalks celery, cut into bite-sized pieces
salt and pepper to taste
12 – 16 oz box of pastina, anellini, orzo, etc., cooked

Place the chicken stock in the pot.
Add the onion, chopped carrots, and celery.
Simmer until the carrots are crisp tender.

Add the chopped chicken along with the cooked pasta of choice.
Warm until heated through.
Season with salt and pepper to taste.