Chicken stock is made from bones, and broth contains meat. Today I made chicken stock using chicken bones and mirepoix, which is 2 parts onions to 1 part carrots and celery. The bones to mirepoix ratio is approximately 3:1. Place everything in a stockpot covered with cold water. Add a bay leaf, peppercorns, and fresh thyme sprigs, or more depending on how many bones you’re using. Bring just to a boil, then simmer on low heat. Boiling it makes it cloudy, so keep it at a nice simmer.
Homemade stock in your soups makes all the difference in the world!
Chicken Vegetable Soup with Noodles
Feel free to alter at will, but wonderful just as it is.
Serves 4
2 Tablespoons extra-virgin olive oil
1 medium onion, chopped
3 Cloves garlic, minced
2 medium carrots, cut diagonally into 1/2″ thick slices
2 ribs of celery, halved lengthwise and cut into 1/2″ thick slices
1 cup broccoli, cut into small pieces
4 sprigs fresh thyme
2 1/2 quarts chicken stock
4 ounces dried wide egg noodles
1 whole bay leaf
1 1/2 cups cooked chicken, shredded
1 large tomato, chopped
1 handful fresh flat-leaf parsley, stems removed, finely chopped
Sea salt and pepper
Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, broccoli, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil.
Add the noodles and let them simmer for about 5 minutes until tender. Fold in the chicken and fresh tomatoes and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.
Eating Seasonally
Spring: Asparagus, peas, spring onions, baby spinach leaves, green garlic
Summer: Tomatoes, zucchini, green beans, red peppers, corn, basil
Autumn: Broccoli, carrots, celeriac, potatoes, pumpkin
Winter: Broccoli, bok choy, celery root, parsnips, turnips, rutabaga, winter squash
