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Real Chicken Soup

1 whole chicken
1 onion
6 carrots
6 celery
4 cloves of garlic
2 T oregano
2 T parsley
2 1 thyme
(fresh herbs are better, throw in the whole branch!)

1 bag of egg noodles
more veggies

In a large stockpot, place rinsed chicken and cover with water. Bring to a boil. Add chopped-up (or better yet, crushed) vegetables and herbs. Reduce to a simmer. Bearly simmer, just a few bubbles consistantly rising to the top, for a couple of hours. The meat will enventually fall off the bones and you will get a nice flavor and gelatin from the bones. If you keep the heat too high, the soup will be cloudy.

Now, strain the whole contents through a colander into a clean pot. Prepare the noodles as per the bag directions in a separate pot in cold water. You can cut up some new vegetables and steam them to be added to the final soup. Spread out the boiled contents and reserve the big bits of chicken. You can discard the vegetables because all the nutrients/flavors are now in the soup.

Line the colander with a clean dish towel or cheesecloth and strain it again. You should end up with a nice clear broth. Skim most of the chicken fat off the top or refridgerate it and remove the clumps. Add the vegetables and the noodle. Salt and pepper to taste.

Learn more about this author, Jack MacDowall.
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