Poultry Noodle Soup

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Poultry Noodle Soup Yum
Can be made with pretty much any gallinaceous bird (pheasant, grouse, chicken, etc.). Turkey and quail might pose challenges due to size, but would be a worthy experiment.

But whenever anyone I know is starting to get a cold I go all Jewish mother and within minutes I'm sliding sideways into a parking space at the grocery store, running in to grab a chicken and whatever else I need for this recipe. As soon as possible they have a nice serving of this in hand and their cold is gone in record time.

It looks like a lot of steps but it goes quick. You will not regret it. If using wild birds you'll be forgiven should you choose to skin rather than pluck them.
Course Main Dish
Cuisine American
lbs of whole birds
Course Main Dish
Cuisine American
lbs of whole birds
  1. Leaving the skin on, cut bird(s) to produce: wings, thighs, legs, boneless breast, everything else including spine.
  2. Bone out the thighs. Pat the boneless breast and thighs dry, salt them, set aside on a rack.
  3. Rough chop remaining bits (thighbones, spine, wings, legs, any other bony bits) into 2" pieces. Be sure all major bones are at least cracked.
  4. Heat oil in large pot.
  5. When oil shimmers and starts to smoke, add breasts and thighs; sauté until browned on both sides, about 5 minutes. Remove and set aside in a bowl to capture any juices.
  6. Add half of chopped onions to the pot; sauté until colored and softened slightly, 2 to 3 minutes. Transfer to another medium bowl and set aside.
  7. Add half of the remaining chicken pieces; sauté until no longer pink, 4 to 5 minutes. Transfer to the bowl with the reserved sautéed onions.
  8. Sauté the remaining chicken pieces. When done, return reserved sautéed chicken & onion (but not the breasts & thighs) to the pot.
  9. Reduce heat to low. Cover & simmer until chicken releases its juices, about 20 minutes.
  10. While the pieces are simmering, bring the stock to a simmer in another pot.
  11. After the pieces have released their juices, Increase heat to high; add hot stock & breasts & thighs, salt, and bay leaves.
  12. Return to simmer, cover and simmer lightly until breasts are cooked and broth is rich and flavorful, ~20 minutes.
  13. Remove breasts and thighs from kettle; remove any skin and set aside to cool.
  14. Strain broth; discard solids.
  15. Separate fat from strained broth. Reserve ~ 2 Tbsp fat, discard the rest or save for later uses. Adjust up and down if starting chicken was weighed much different from 4 lbs.
  16. Retrieve the breasts & thighs, shred or dice meat. Shredding is easier if it's still warm.
  17. Return pot to medium-high heat, add the reserved fat.
  18. Saute carrot, celery and remaining onions until softened (~5 minutes)
  19. Add thyme, broth and shredded meat;
  20. simmer until vegetables are tender 10 - 15 minutes.
  21. Add egg noodles and cook until just tender, about 5 minutes.
  22. Adjust seasonings, stir in parsley, give it another minute or so and serve.
  23. Freezes exceptionally well.
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