Homemade Chicken Noodle Soup

Our local grocery store has whole chickens on sale for $.67 per pound this week.   That's the lowest price I have seen lately, so I bought a couple.  I already have a freezer full of cooked turkey and chicken, so I wanted to do something different.  I decided to tackle Homemade chicken noodle soup.  Turns out, it's not really that hard.  It does take a little time so you just have to stay close to the kitchen to complete all of the steps.

Here is how I made it:

Ingredients:

1 whole Fryer Chicken
1 cup chopped carrots
3/4 cup chopped celery
1/2 cup diced onion
1 teaspoon Salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
1 teaspoon dried parsley
12 ounces dried egg noodles
3 Tablespoons cornstarch

Directions:
Step 1:  Rinse chicken and chop into large pieces.  Place chicken in large stock pot and cover with about 4 quarts of water.  Turn heat on high and bring to boil.  Once boiling, reduce heat and simmer for 30 minutes.  Skim the foam that rises to the top.

Step 2:  Remove chicken from pot and keep the broth simmering on low heat.  Using a fork, remove chicken meat from the bones.   Chop/shred into bite size pieces and set aside in the fridge.  Return bones to the pot and continue simering for 1 hour.

Step 3:  After an hour, remove bones from pot.  Try to skim off as much fat as possible from the top of the  broth.  (I just used a big spoon, but a Fat Separator would be awesome to use.)

Step 5:  Add carrots, onion, celery, garlic powder, salt, pepper, thyme, rosemary.  Let broth simmer another 15 minutes.

Step 6: Add the chopped Chicken and noodles to the broth.  Mix cornstarch with about 1/4 cup of water and add the pot, stir well.  Cook for another 8 to 10 minutes until the noodles are cooked.

Yum!  Go ahead and have a little bowl, I wont tell...

Enjoy!

I will be linking up to some of the linky parties listed here.

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