Chicken noodle soup has always been one of my favorite soups, for fall and winter. Every time I make this soup it makes the house smell deliciously welcoming. What make this soup special, is that I use
Homemade noodles. You can add store bough ones, but it just wouldn’t taste the same.
Chicken Noodle Soup
1 hour 40 minutes
Place the chicken in a large soup pot. Add water, bay leaf, dried rosemary, black peppercorn and salt. Cover with lid, bring the water to boil and simmer over medium low heat.
If you see the scum on your broth, remove it with slotted spoon.
Cook for 90 minutes, until chicken is tender and easily comes off the bone.
Transfer chicken to a large dish.
Strain the broth into a large bowl.
Wash your soup pot and pour broth back to a pot.
Add onion and carrots. Bring to a boil.
Add the homemade noodles to the pot, turn the heat up to high and boil noodles until tender (about 7 minutes).
Using two forks, pull the meat from the bone and shred it slightly.
Return the shredded chicken to the pot when there is about 2 minutes left for the noodles to cook.
Add fresh dill, salt and pepper to taste.