Ingredients
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3 -4 lbs chicken, cut into 10 pieces
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4 stalks celery, cut into quarters
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2 medium onions, cut into quarters
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4 black peppercorns
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2 bay leaves
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12 cups water
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1 tablespoon olive oil
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2 cloves garlic, minced
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1 cup chopped onion
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2 cups peeled and sliced carrots
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6 cups chicken stock
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2 boneless skinless chicken breast halves, cooked and shredded
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2 cups cooked egg noodles
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salt
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cracked black pepper, to taste
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1 tablespoon finely minced fresh ginger
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1 tablespoon freshly pressed garlic
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4 medium carrots, cut into quarters
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1 cup chopped celery
Instructions
- To make stock, rinse chicken parts in cold water.
- Put all stock ingredients, except salt, in a large stockpot.
- Bring to a boil, reduce heat.
- Simmer 2 hours, skimming froth from surface occasionally.
- Remove from heat.
- Remove chicken pieces; discard skin.
- Dice and save meat for soup.
- Strain broth and discard remaining solids.
- Season with salt to taste.
- If making ahead, refrigerate; remove any solidified fat before using.
- To make soup, warm 1 tbls.
- olive oil in a large pot over medium heat.
- Add garlic, onion, carrots, and celery.
- Saute 3-5 minutes.
- Add 6 cups chicken stock and stir.
- Bring to a boil, reduce heat.
- Cover and simmer for 30-40 minutes or until vegetables are soft.
- Add cooked chicken and cooked noodles.
- Simmer for 5 minutes.
- Remove from heat.
- Adjust seasoning with salt and pepper.
- Combine all mojo ingredients in a small bowl and stir until blended.
- Drizzle over hot soup.
- Enjoy!