GRANDMA'S CHICKEN NOODLE SOUP {FROM SCRATCH}

Nothing feels better then mom bringing you fresh, hot, homemade chicken noodle soup when you are are down and out with the sniffles.  I remember when I was younger, every time we got sick - it was a soup making day.  The aroma of fresh soup filled the air - and as we slurped back that noodley broth - it was like an instant cure.  We have been fighting spring cold/flu bugs in our house the last couple weeks... and believe me when you have just one bowl of this soup even your worries disappear!   Make sure to set away an afternoon to make this one - although easy to make - it's a process.

*Here are the ingredients and instructions for 1 batch (which will fill 1 large pot).  I typically make 3 recipes (as seen in the pictures) so I can jar some for the fridge as quick lunches!

INGREDIENTS:

1 whole thawed/fresh chicken

2 medium whole onions (peeled)

3 large whole carrots (washed - not peeled)

2 whole stems of celery

peppercorns

star aniseed

cinnamon stick

bay leaves

salt

fresh parsley (a large bunch - tie together using string)  

                               **I plant parsley in my garden and tie in bunches in fall and place in my freezer for soups like this!**

all spice - optional

DIRECTIONS:

1.  Fill large pot 3/4 full of water and place on stove on high.

2. Clean whole chicken under running tap - ensure inside is washed (and empty).  I use the back of a butter knife and scrape it along the chicken to make sure there are remaining feather splinters inside.  Place whole chicken in pot of water.

3.  You want to bring the water/chicken to boil.  Keep an eye on the water as it heats, BEFORE it gets to a boil you'll sometimes notice a 'foam' start forming on top - make sure to take a spoon and scoop this out before rolling boil starts.  

4.  Turn down to medium and add 1 large handful of salt, 2 whole medium onions (I 'star' the end of onions with a knife so the flavour seeps out better), 3 large whole carrots, 2 stems celery tied parsley bunch.

5.  In a spice ball add - small handful of peppercorns (12-15),  2 whole star aniseed, 1 stick of cinnamon, 2 bay leaves and 3 allspice balls.

6.  Simmer for 1 hour.  Chicken should be cooked and feel like it's ready to fall apart

7.  Remove chicken and place on baking sheet.  Remove celery, carrots, onions, parsley and spice ball.

8.  Cut the chicken into pieces and add meat back into soup broth.  Optional - you can also add 2 tbsp of chicken soup base for additional flavour/colour.

9.  Cook noodles in separate pot of water - I really enjoy the Readi-Made Medium Noodle.  Strain.

10.  Add Noodles to broth, 1 tbsp butter and parsley flakes.  Serve and enjoy!!

**Note - If your wanting to can soup:  Place a handful of chicken pieces in each jar, pour hot soup into jar till all the way full, wipe rim and ensure lid is clean and dry.  Seal.  You should hear the jars popping in awhile.  Place in a fridge when jars have cooled... now you have your own homemade soup whenever you need a quick lunch (or want to bring your friend a yummy feel better meal)!