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Ingredientes
- 1 x 3 to 3 1/2 lb. chicken, rinsed in cool water and trussed and with extra string le looped on the end for easier retrieval of cooked chicken
- 6 quart Water
- 3 x Carrots, peeled and cut into a large dice
- 2 lrg Onions, peeled and diced
- 4 x Celery ribs, washed and diced
- 2 x Leeks, split, carefully washed and diced
- 1 Tbsp. Each salt and cracked black pepper TIED IN A CHEESECLOTH SACHET:
- 2 Tbsp. Dry thyme
- 2 x Bay leaves
- 3 x Cloves garlic, peeled and crushed
- 2 c. Cooked broad egg noodles
- 3 Tbsp. Minced fresh dill
Direcciones
- Rinse the chicken under cool water truss the legs but leave a loop of additional string to help remove the cooked chicken form the pot by giving you a loop-handle to grab with tongs. Put the chicken in a large stock pot with the cool water and bring to a boil.
- Reduce to a strong simmer, but not a rolling boil, and continue to cook for 20 min, carefully skimming off fat and residue. Add in the vegetables, salt, pepper and herb sachet to the pot and continue to cook for an additional 1 1/2 hrs. Remove from the heat and cold the soup slightly before removing the chicken with the help of the looped string. Throw away the cheesecloth sachet and skim any fat which has risen to the surface. Cook the egg noodles according to the package directions. Strip the skin off the chicken and throw away the skin. Pull the chicken meat from the bones, being careful to remove all the bones from the meat, add in the boneless meat back to the soup pot and throw away the bones.
- Bring the soup with the meat added back to the boil, simmer for 10 min
- before adding the noodles and minced dill. Cook 2-3 min before serving in bowls with some additional dill as a garnish. Chill promptly any
- unused portions. If only part of the soup will be served at one seating, divide the cooked soup into batches before adding the noodles and dill to prevent the noodles form being overcooked when the r
- emaining portions are reheated
