A good hot and comforting chicken noodle soup to be enjoyed on all occasions and especially as winter approaches. Truly one of my favorites and so tasty!
INGREDIENTS
Broth
1 kg (2 lb) chicken carcass
4 liters (16 cups) of water
10 ml (2 tsp.) Turmeric
5 ml (1 tsp.) Vegetable oil
1 unpeeled onion, washed and cut into pieces
2 stalks of celery, cut into pieces
2 carrots, unpeeled, cut into pieces
1 leek, cut into sections
2 unpeeled garlic cloves, crushed
2 Bay Leaves
15 ml (1 tbsp.) Salt
2.5 ml (½ teaspoon) crushed peppercorns
A few sprigs of fresh parsley, to taste
Garnish
15 ml (1 tbsp.) Finely chopped fresh parsley
70 g (1/2 cup) crushed wheat vermicelli (soup noodles)
PREPARATION
Broth
In a large saucepan, place the chicken carcass. Cover with water. Bring to a boil. When the broth begins to boil, skim the broth until it hardly produces any impurities, about 5 minutes.
In a small bowl, combine the turmeric and oil, then stir into the broth.
Add the rest of the ingredients, then simmer for 2 hours. In a sieve over another saucepan, strain the broth.
To decrease the broth, let it cool, then place it in the refrigerator to allow the fat to rise to the surface. Degrease the cooled broth before using or freezing it. You can also decrease it while it is still hot by lining a large colander with a thick paper towel, then straining it through the colander on top of another pot.
Bone the chicken carcass (see note). Store the meat. Discard the carcass and the vegetables.
Garnish
Add the parsley to the broth. Bring to a boil. Add the vermicelli and cook for 3 to 5 minutes or until cooked through. Stir about 250 mL (1 cup) of cooked chicken, or to taste, into the broth. Keep the rest of the meat for another use.
