In order to make my Homemade Chicken Noodle Soup, you will need to make some homemade chicken stock.
Here is Tyler Florence’s recipe for homemade chicken stock that I used. It is exceptional. Tyler claims that his secret signature ingredient in this recipe is the turnip. I am a believer. 🙂
From start to finish, this recipe will take approximately 2 hours.
1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded
2 carrots, cut in large chunks
3 celery stalks, cut in large chunks
2 large white onions, quartered
1 head of garlic, halved
1 turnip, halved
1/4 bunch fresh thyme
2 bay leaves
1 teaspoon whole black peppercorns
Place the chicken and vegetables in a large stockpot over medium heat.
Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak.
Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil.
Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done.
As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
Carefully remove the chicken to a cutting board.
When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.
Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids.
Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock.
Cover and refrigerate for up to one week or freeze.
Yield: 2 quarts