- 1 "young chicken"
- 1 lg onion, peeled and quartered
- 3-4 lg carrots- 1-2 for the stock, 2-3 for the soup
- 1 bunch celery- 2/3 bunch for the stock, 1/3 chopped up for the soup, reserve the leaves for later
- water- enough to fill pot
- 3 bay leaves
- salt and pepper- freshly grind it, enough for your tastes
- poultry seasoning- to taste
- 1- 8 oz package dry egg noodles (Ronzoni Healthy Harvest was on sale... thus I am using it)
- 1/4 c chicken bouillon powder (I'm not using this, but you might want to)
- 8 oz sliced mushrooms
1.) Attack the chicken. I'm sure that there's a French, methodical way to do this but here's what I did: Slice down the chicken's chest, remove all the skin and fat that you can, and remove chicken breasts and freeze for later. Loosen up all the joints by freeing up skin and tendons then dislocate them all! Then cut the limb off and take the skin off, throw it in the pot. When the giblets fall out of your massacred chicken, throw them out. Rinse out the "cavity" just in case some digestive juices are left over. Put the cavity in the pot.
2.) Making stock: put chicken parts, onion, celery, carrots (I chopped the celery and carrots into big pieces) in a large stock pot and add enough water to cover everything and nearly fill up the pot. Bring to a boil, skim off the fat, add the bay leaves, then lower to a simmer for 4 hours. Strain the stock, throw out the dilapidated veggies and dig through all the meat- throwing out the cartilage, bones, skin and fat (unless you're into that)
3.) Now you have the stock and chicken bits. Add the poultry seasoning, fresh chopped carrots, mushrooms and celery, bring to a boil, add the egg noodles then lower to a simmer for 10-20 minutes (depending on how soft you want the noodles to be). Salt and pepper to taste. Mine didn't turn out as savory as I had hoped, so definitely try the bouillon. Otherwise, pretty delicious! Serve with multigrain crackers.