Chicken Soup as a Broth or with Chicken Pieces and Noodles

Chicken Soup as a Broth or with Chicken Pieces and Noodles

Posted 2015-09-06 by finyfollow

I was having a short anasthetic recently and I had to eat clear fluids ONLY, the day before this. So, instead of water, I decided to make a chicken soup broth.

I made it so I could have a few meals out of it in several different ways, and I also had this soup with chicken pieces and thick noodles.

It could be used as a clear broth, a stock for cooking, for eating with just the chicken in it, and also leaving the vegetables in it.

A recipe with so many uses which can be altered over several days!

Preparation Time: 30 minutes plus overnight in fridge
Cooking Time: About 1 1/2 hours
Makes: 4 servings

4 chicken frames
½ kilo chicken necks
2 carrots
1 onion
1 - 2 sticks celery
1 large potato
1 Parsnip (optional)
Small pack of Hokkein, or other noodle (optional)
Fresh parsley (optional)

  • Begin by cleaning the chicken thoroughly, which means taking out all the gizzards etc inside the chicken frames and washing all the chicken. Put them in a large pan along with the necks.

  • Almost cover this with water and bring to the boil.

  • While it is coming to the boil, peel your vegetables and cut to your liking. I was not using the vegetables this time, so just cut the carrots in half. I would normally slice the vegetables and eat them in the soup.

  • When the chicken has come to the boil, skim off the scum from the surface.

  • Add the vegetables and make sure they are covered.
  • Push the vegetables down in between the frames so they cook in the broth

  • Add some salt as chicken soup really does need a bit of salt and/or a soup cube (optional)

  • Cook for about 1 - 1 ¼ hours or until the vegetables are done and the meat is falling off the frames.

  • Let this cool down till you can take the meat off the bones.

  • Take all the meat off the bones including meat from the necks (which is very tasty), and store these small pieces of chicken in the fridge.
  • These chicken pieces can also be frozen and used in another recipe that requires cooked chicken

  • If not using the vegetables, discard at this stage, or I sometimes put them through a sieve if I have people who do not like vegetables, and then the soup becomes thicker.
  • Cooked vegetables for use or discard

  • If needed as a clear broth, strain the soup.

  • Leave the soup for some hours in the fridge and preferably overnight, and then skim off the fat from the top.

  • Cook your noodles if using, re-heat the soup and add these noodles.

  • Add the small pieces of chicken.

  • So, you can eat it several ways apart from a plain broth!

  • This soup can also be frozen for use at a later date, and this is very handy when you need stock for a recipe, and far nicer than bought, salty stock.

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