Last weekend, I went up to Conroe to help out after my Mom's foot surgery, and one of the things she requested was chicken noodle soup. I don't know how to make that from a whole chicken, so I did a quick internet search. I found a Tyler Florence recipe that matched the ingredients we had on hand and figured it would be hard to go wrong with a Tyler recipe. It turned out AWESOME! I came home with a quart of it, and enjoyed it so much that I decided to make a whole pot for myself this weekend.
It's this recipe. I never have a turnip laying around, so I omit that, and I substituted dried thyme and parsley where he calls for fresh. Do the chicken stock a day ahead and let it chill overnight so you can skim the fat off all at once the next day. (I know, gross.)
I somehow managed to smash one finger with the silverware drawer, and splash a drop of cold chicken stock in my eye as I was pouring, but I have a whole pot of soup cooling on the stove waiting to be portioned into freezer containers. (Why can't I ever get the "oops, cut my finger a little bit" normal kind of kitchen injuries??)
