My Mom’s Chicken
Noodle Soup
If you plan to eat the soup right away, skim the surface,
discarding any fat. If not, chill, covered, in the fridge
and skim off the fat before reheating.
SERVES
6 PREP TIME
15 min COOK TIME 2 hr
4 split chicken breasts, bone in and skin on (about 4 pounds)
3 small onions, peeled and left whole
4 celery ribs, quartered
3 carrots, peeled and quartered
1 teaspoon salt
6 whole black peppercorns
Gluten-free spaghetti, broken into 1-inch pieces and cooked
until al dente, for serving
Chopped parsley, for serving (optional)
Place the chicken in a large pot and add enough water to cover
by about 2 inches. Bring to a boil over medium-high heat, skimming
any froth. Reduce the heat to low and cook for 20 minutes. Add the
onions, celery, carrots, salt and peppercorns and enough water to
cover again by 2 inches. Bring to a simmer, partially covered, until
the chicken is cooked through, about 1 hour. Remove the chicken,
carrots and onions.
Strain the broth through a sieve into a large bowl. Using the
back of a wooden spoon, press the celery to release its juice. Serve
the soup with torn pieces of the chicken and the carrots, onions,
cooked spaghetti pieces and parsley, if using.
