Wednesday, September 22, 2010
Homemade Chicken Noodle Soup
Chicken Noodle Soup is one of my all time favorites when it comes to soup. You might have seen in my previous posts that I alway say X amount of cups of good chicken stock. What I am referring to is homemade chicken stock which I suggest you make for this recipe. Trust me it's worth the effort and people will think you're cool I hope. If you don't want to make it just skip the first recipe and use your favorite chicken broth and the rule of thumb is, the more you pay the better it is kind of like whiskey and mail order brides (just kidding baby).
Now when you first look at how to make this it might seem a little intimidating. You are going to spend a little time on this but let me tell you the benefits, are numerous. You get a much better tasting dish for whatever you are using this for and much deeper and richer flavors. When you buy broth canned you get a liquid that has chicken base dissolved into it and ends up looking somewhat clear. They don't take the time to actually boil bones until the flavors have been infused with the water. You can freeze what you don't use or even better, freeze it in ice cube trays and pop one into whatever you are cooking when you need a little stock. Jussayin.
Home Made Chicken Stock
- 2 large onion chopped
- bulb garlic
- bunch celery
- 10 carrots
- 1 tablespoon whole peppercorns
- 4 bay leaves
- 2 pounds of chicken bones
- Salt and Pepper
1. Chop up all the veggies and place in a large stock pot. Don't worry about peeling the carrots or de-skinning the garlic and onions it's all going to get strained out in the end. Add the peppercorns and bay leaves to the pot as well. If you have fresh herbs in your yard add those are well. It's all good.
2. Add all the bones and carcass to the pot.
3. Fill stock pot with water until 1 inch below the top of the pot. Place pot on stove and bring to a boil uncovered. When boiling, reduce heat to a simmer, cover with a lid and simmer for 8 hours then let stand for 4 hours. Best to do before you go to bed so you can do the next step in the morning.
5. In another large stock place a strainer on the inside of the empty pot. Making sure not to burn yourself, dump the liquid through the strainer into the new pot. Place the strained liquid into the fridge until completely cooled and a layer of fat has congealed at the top.
6. When the liquid has cooled and using a spoon, scoop all that white fat from the top of your soup and discard.
7. You are done!!! Use in any recipe that requires chicken broth or stock. Now this hasn't been salted yet so make sure that you season whatever you use this in. Can be frozen. Enjoy.
Chicken Noodle Soup
- 2 medium onions diced
- 6 stalks celery diced
- 8 carrots, peeled and diced
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- 2 teaspoons fresh thyme minced or 1 teaspoon dried thyme
- 2 tablespoons chicken base (only necessary if using homemade stock above)
- 10 cups of good chicken stock
- 1 whole roasted chicken roasted and meat shredded
- 8 ounces egg noodles
1. Heat olive oil in large pot over medium high heat and add onions, celery, carrots and garlic and sauté until veggies release their liquid about 6 - 8 minutes. Add the thyme and cook for another 1 minute until fragrant. It should be smelling awesome.
2. Add the chicken, chicken base and chicken stock. Season with salt and pepper and bring to a boil. Then reduce to a simmer and cover and cook for 20 minutes until veggies are soft.
3. Meanwhile, bring a pot of water to a boil and cook the egg noodles. When the noodles are done, drained and the veggies are soft, add the noodles to the soup and simmer for 5 more minutes.
4. Ladle into bowls and serve with grilled cheese. Top with freshly ground pepper and a little Tabasco to give it a kick.
Any questions please feel free to email me.
Posted by Christian and Kishelle Linenko at 9:02 AM