Baba's chicken soup with homemade egg noodles

Baba’s Chicken Soup with Homemade Egg Noodles
(Original Recipe)

2017 - Canada’s 150th                                                                                                                                                                   submitted by Auntie Pat

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There is nothing as comforting as a hot bowl of chicken soup; especially, when it is accompanied by homemade egg noodles.  This was one of Baba’s specialties.  She would make it throughout the year.  It was and still is a favourite of mine.   (“Homemade Egg Noodles” recipe listed separately.)

3 lb. chicken (whole) or 4 chicken quarters with backs attached
water to cover (about 16 cups)
2 - 3 medium onions (quartered)
3 celery stalks, including leaves (chopped)
3 medium carrots (thickly sliced)
1/2 cup fresh parsley or 1/4 cup fresh dill (chopped)
2 bay leaves or 4 fresh sage leaves
1 tbsp. salt
1 tsp. peppercorns
1 tsp. pickling spices (optional)
2 - 3 garlic cloves (optional)
3 springs fresh thyme (optional)

 

  • Clean chicken.  Rinse in cold water and drain.  Repeat.  

  • Place cleaned chicken in large soup pot and add enough cold water to cover.  

  • Bring to a boil.  As soon as scum appears on the surface, remove it with a medal spoon.  Continue doing this until it is free of scum.  

 

 

  • Add vegetables and spices.  Bring to a boil over medium heat.  Skim again if necessary.

  • Reduce heat to low, cover with lid and simmer approximately 3 hours.

  • Remove chicken and set aside.  Reserve some of the chicken to serve in the soup or make “Baba’s Chicken Cooked in Sour Cream Sauce” (recipe listed separately).

  • Using a colander, strain stock into a large bowl.  Strain again using a strainer to get a clear stock.  Cool.

  • Leave the fat layer on top, if storing in refrigerator, as it helps preserve the stock, but skim off most of it before cooking.  

  • When freezing, remove most of the fat, but not all.  The fat holds a certain amount of the chicken flavor.  

 

 

  • If the soup is being served the same day, take out the number of cups of stock you will need for your soup and place it in a saucepan.  Remove some of the cooked carrots and celery from the colander and combine it with the stock to form your soup or cook up some fresh carrots and celery with the stock.  Add salt, celery salt and pepper to taste.  To enhance the flavour, add a little chopped, fresh dill or parsley.
  • In a separate saucepan, boil up some egg noodles (homemade preferably).  Place the desired amount of noodles in each bowl and pour your hot homemade chicken soup on top.  Enjoy.

 

About

Patricia Caine (nee Rusnak) is originally from Thunder Bay, ON. Both her parents came to Canada from the Ukraine. She has put these recipes together as a tribute to her parents, for her family and Canada's 150th.

Contact

the.rusnaks.recipes@gmail.com

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