Friday, October 7, 2011

Chicken Noodle Soup

I decided to make some chicken noodle soup.

I had some chicken broth that I made previously in the freezer and had left over celery, carrots and chicken from an event at work.

I highly highly recommend making your own chicken broth. It tastes so much better than the soy-protein-and-whatever-the-hell-else-is-in-that-stuff you can buy at the store. Not only that, but it's better for you too.

"Science validates what our grandmothers knew. Rich homemade chicken broths help cure colds. Stock contains minerals in a form the body can absorb easily - not just calcium but also magnesium, phosphorus, silicon, sulphur, and trace minerals. It contains the broken down material from cartilage and tendons - stuff like chondroitin sulphates and glucosamine, now sold as expensive supplements for arthritis and joint pain"

If you'd like to read the rest, it can be found at this site - Broth Is Beautiful.

It's easy to make - and can be made as a byproduct of a different meal - and it tastes better.

Here's one for you 

Step 1 -
Take whole chicken you bought from the store take the giblets out of the center, put all of it in a crock pot (including the giblets).

Step 2 - Sprinkle whatever seasonings you'd like on top (salt, pepper, garlic, coriander, paprika .. whatever.) If you feel like it, you can add onions, celery, carrots and such. 

Step 3 - Place lid on crock pot and set to low. (don't have a crock pot? I got mine at goodwill for around $5)
**Note** that I did not add any water. No need to. 

Step 4 - Go live your life. I usually get this set up before bed and just let it cook until dinner the next day. 5 or more hours should be enough though. 

Step 5- Take out chicken, which is probably falling off the bones and separate the meat from the bones (it's on to not get every last bit of meat, it will still go to use) 

We usually get enough meat off the chicken for at least two meals. This of course will depend on the size of your chicken, appetite, how many people you're feeding and what else you make with it.

Now you can take some of the liquid sitting in your crock pot and make a quick gravy with it if you'd like. Otherwise move to step 6.

Step 6- Put all your bones back in the crock pot. 

Step 7 - Add 4 or 5 cups of water, or you know, however much you feel like. 

Step 8 - You'll probably want to add a little more salt, maybe some dried herbs. If you haven't added celery and carrots and onions, do it now, or don't. It's your stock, put whatever you feel like in it. They will add extra nutrients and flavors to your broth.

Step 9 - Let it cook for another day.

Step 10 - Strain into a bowl

Step 11- Cover bowl with plastic wrap and place in fridge. 

The fat will congeal to the top and you'll be able to easily remove it once cold.

Step 12- Remove fat congealed at the top

Now you have options. You can either use it now, or save for later. 
To save for later pour into ziplock freezer bags and lay flat in your freezer. Once it's frozen you can stand them up to take less space **once you make chicken noodle soup you can store it the same way** 

Now to make soup. 

What you'll need

Chicken broth (check)

Chicken (this could be left over chicken from when you cooked the whole chicken, or you can just buy some chicken breasts and cook them. I usually buy frozen chicken breasts and cook them directly from the frozen state. 350 degrees for usually around 30-40 minutes, or until the reach a temperature of 165 degrees.) 

Egg noodles
Butter or Oil or both
Italian Seasoning

You'll notice I didn't put quantities because frankly it doesn't matter. It's your soup, make it how you like it.

Step 1 - Cut up your Celery, carrots, onion, garlic.

Step 2 - Put your chicken stock in a pot to start heating it up. Throw some italian seasoning in there for good measure. Not too much. 

 I didn't have enough chicken stock for my soup today so I did add a little better than bouillon - organic (I use this kind because it doesn't have any vegetable protein in it.) If you need to, go for it! It won't take away any of the positive aspects of the homemade chicken stock you added.

Step 3- Put a little bit of oil or butter ( I use both, butter first) and add your garlic. Cook this for a little bit and then add your onions (I usually add a tiny bit of oil here). Cook until the onions begin to turn translucent. You'll want to continue to stir this. 

Step 4 - Add to your pot 

Step 5 - Add your carrots and celery to the pan you just removed the onions and garlic from.. add a little butter. Cook these until there slightly tender - Add to pot. 

Step 6 - Add water to the same pan you cooked your veggies in. When water begins to boil, add some egg noodles. Cook until done. Strain. Add to soup.

Step 7 - Season to taste.
This is 6 POUNDS of chicken noodle soup

Let it cool down a little, and taste again. The most common thing needed is salt. Add slowly - you can always add more but you can't take it away.


If you want to make it look pretty, buy some fresh parsley, chop up finely and sprinkle on top.

To save for later pour into ziplock freezer bags and lay flat in your freezer. Once it's frozen you can stand them up to take less space.

No comments:

Post a Comment