In the inaugural days of Soupy September, I’m embracing the heart of the season by crafting a foundational elixir – Chicken Stock. This liquid gold forms the basis for the rich symphony of flavours that will grace my entire month. From here, I transition to a timeless classic, Chicken Noodle Soup, a dish that invokes cherished memories of family and home.
Chicken stock is as easy as 1, 2, 3! You can even break it down into smaller steps making it easier to tackle in a couple days time, such as roasting and pulling the chicken on one day and then simmering the stock on the next day.
Roasted Chicken Stock
Ingredients:
- 1 whole chicken (about 4-5 pounds)
- 2 large carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 1 onion, peeled and quartered
- 4 cloves of garlic, smashed
- Fresh herbs such as rosemary sprigs, thyme sprigs, basil, parsley, or sage.
- Peppercorns
- 2 bay leaves
- Olive oil
- Salt
Instructions:
- Preheat the oven to 425°F (220°C).
- Place the whole chicken or chicken pieces in a roasting pan. Drizzle it with olive oil and rub it with salt for a flavourful skin that will impart deep flavour in our stock.
- Roast the chicken in the preheated oven for about 1 hour, or until the skin is golden brown and crispy, and the internal temperature reaches 165°F (74°C) when measured at the thickest part of the thigh.
- Once the chicken is roasted to perfection, remove it from the oven and let it cool slightly.
- Carefully remove the meat from the bones and set it aside for other dishes, like the Classic Chicken Noodle Soup below.
- Place the roasted chicken bones and all the flavourful drippings from the roasting pan into a large stockpot.
- Bring the mixture to a gentle simmer over low heat. Let it simmer for 4 hours, allowing the flavours to meld and deepen.
- At this point, add in your vegetables and, once back up to a simmer, hold there for another 60-90 minutes. In the final 5-10 minutes of cooking, add your fresh herbs. This will retain their volatile oils and will impart the most flavour to your stock.
- After simmering, strain the stock through a fine-mesh sieve into a clean container. The result is a rich, roasted chicken stock that forms the heart and soul of your soups.
Note:
- I make a triple this batch and freeze this in 1 litre containers. You should do the same. It will save you a lot of time.
- Many recipes advise adding herbs at the beginning. This is only true if you use dried herbs. Fresh herbs should always be added at the end.
- Instead of whole chicken you may use any bone-in skin-on chicken. Chicken legs are also a good option. Boneless skinless chicken will not work.
Classic Chicken Noodle Soup: A Timeless Comfort
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 cloves of garlic, minced
- 6 cups chicken stock (homemade, as crafted earlier)
- 2 cups cooked chicken, shredded
- 2 cups egg noodles (use gluten-free noodles for gluten-free soup, or you may use rice instead)
- Fresh parsley, chopped
- Salt and pepper to taste
- In a pot, heat the olive oil over medium heat. Add the onion, carrots, and celery, and sauté until they begin to soften. Stir in the minced garlic and continue to cook for another minute.
- Pour in the homemade chicken stock and bring the mixture to a gentle boil. Add the shredded chicken and egg noodles. Simmer until the noodles are cooked to perfection.
- Season the soup with salt and pepper to taste. Just before serving, sprinkle with freshly chopped parsley for a burst of color and freshness.
A Journey of Flavours and Memories
From the aromatic depths of Chicken Stock to the comforting embrace of Classic Chicken Noodle (or rice?) Soup, my kitchen has become a haven of flavour and nostalgia. The act of crafting each dish is a labor of love, a reminder that simple ingredients have the power to create complex layers of comfort. As I savour each spoonful, I’m reminded that the warmth of a bowl of soup extends beyond the kitchen – it’s a connection to moments, memories, and the joy of sharing nourishment with loved ones.
Stay tuned as I continue this soul-soothing journey through Soupy September, celebrating the heartwarming tradition of soup in every comforting bite.
