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Chicken Noodle Soup 04

Make Chicken Noodle Soup 04 at home with Onions Diced, Celery Diced, Garlic, Carrots, and Butter. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1 cup
• 1/2 cup
• 4 clove
• 1 cup
• 2 tbsp
• 1 cup
• 1 cup
• 1/4 cup
• 1/2 cup

Method (preview)

1. 1

   Wash the chicken thoroughly.

2. 2

   Remove the giblets, scrub out the internal cavity under cold running water, and scrape away anything that doesn't look edible.

3. 3

   You need the skin to make a rich stock.

4. 4

   Next, take a crock pot and place the chicken and giblets into it.

5. 5

   With a spoon, evenly distribute the seasoning mixture around the chicken,turn the crock pot to high, and cook for at least six hours (or better still, overnight).

6. 6

   When the chicken is tender, take a set of tongs or a strainer spoon, remove it from the crock pot and set it on a platter to cool.

7. 7

   At this point, strain out all the seasoning vegetables from the stock, place the stock into a metal bowl, and place the bowl into the refrigerator or freezer until the chicken fat congeals (which should take about 1 hour).

8. 8

   In a heavy 12-inch skillet, melt the butter and saute the sliced onions, the mushrooms, and the carrots until they're tender.

9. 9

   Add the chopped chicken meat.

10. 10

    Heat chicken and vegetables Over medium-low heat for about 10 minutes.

11. 11

    While the chicken and vegetables are sauteing, remove the chicken stock from the refrigerator, skim off all the fat, and place the skimmed stock into a soup pot along with the remaining 2 quarts of water.

12. 12

    At this point, you should season the soup stock to taste with salt and pepper.

13. 13

    Add in the sauteed chicken, mushrooms, onion rings, and diced carrots, along with the sherry, the Tabasco.

14. 14

    Bring to a boil, then reduce the heat to low and simmer the soup for about 30 minutes.

15. 15

    To serve, ladle out heaping helpings of the piping hot soup into bowls, garnish with a sprinkling of thinly sliced green onions, and serve with crunchy saltines.

16. 16

    If you use the overnight cooking method, cook the chicken in the stock about six hours, remove the chicken meat from the bones when it's done, put the bones and the fat back into the stock, and continue to cook the bones and fat overnight.

17. 17

    This gives you the most flavorful chicken soup of all!