Chicken Noodle Soup with Homemade Stock

Check out the step-by-step instructions with images.

1. Homemade Chicken Stock: Place hen or roasting chicken in stockpot or Dutch oven; add 16 cups (4 L) water. Bring to boil; skim off froth. Add carrots, celery, onion, leek (if using), parsley, bay leaf, salt, thyme and peppercorns. Reduce heat and simmer, partially covered, for 2 to 2-1/2 hours for hen, 1 to 1-1/2 hours for chicken, or until juices run clear when thigh is pierced.

2. Remove chicken and refrigerate. Strain liquid through cheesecloth-lined sieve into large shallow bowl, pressing vegetables to extract as much liquid as possible. Let cool, cover and refrigerate for at least 6 hours or for up to 12 hours.

3. Remove fat from surface. Set aside 8 cups (2 L). Refrigerate remaining 7 cups (1.75 L) for up to 3 days or freeze for up to 4 months for another use.

4. Chicken Noodle Soup: In large saucepan, melt butter over medium heat; cook onion, stirring occasionally, for 3 minutes or until softened. Add reserved 8 cups (2 L) chicken stock; bring to boil. Add carrots, celery and parsnips; cover and cook over medium-high heat for 5 minutes.

5. Add noodles; cook, uncovered, for 8 to 10 minutes or until noodles and vegetables are tender.

6. Remove skin and bones from chicken. Dice meat and add 2 cups (500 mL) to soup; heat through. Stir in parsley; season with hot pepper sauce, salt and pepper to taste. Refrigerate remaining chicken for another use.