Sunday, October 24, 2010

Homemade Chicken Noodle Soup

Autumn is my favorite time of year for so many reasons. The world is suddenly color-drenched, the feeling in the air is electric, and there are new crunchy sounds everywhere you walk. AND, the food you eat this time of year is so warm, delicious, and homey. What could be more warm, delicious and homey than a fresh pot of homemade chicken noodle soup? Not too many things. In honor of the beautiful Fall weather, I thought I'd share my chicken noodle soup recipe with you all today:

  • 1 Rotisserie Chicken (I love the $5 chickens from Costco)
  • Water
  • 1 large sweet onion, chopped
  • 3 large carrots, chopped
  • 2 large stalks of celery, chopped
  • 1 can of sweet corn, drained
  • 1 11oz. package of Grandma's Egg Noodles (Home-style, wide - found in the freezer section of your local grocery store)
  • 5 TBL. dried minced onion
  • 3 TBL. of finely chopped fresh parsley (or 2 TBL. of dehydrated parsley)
  • Salt (~2 tsp? - to taste) and Pepper (to taste)
  • Some fresh parsley for garnish (Optional)

1. Take your package of Grandma's noodles out of freezer to thaw out while you get started on the soup. (*A note on Grandmas noodles: These noddles are amazing. They taste like they are scratch-made. Even better - they save you the hassle and time of making some yourself.)

2. Peel off all the skin from the rotisserie chicken and discard. Take all the meat from the breasts and thighs, shred, and put aside. Put the chicken carcass in a large pot or stockpot and cover with water (*Note: The more water you add, the more brothy your soup will be. I like a really thick chicken noodle soup, so I don't add more water than about an inch above the carcass.)

3. Cut up the sweet onion and let boil with the chicken in the water for 30min. or so. Cut up the rest of your veggies while you wait. Then, take out the chicken carcass and any bones that may still be in the broth. You now have some scratch broth to work with!

4. Put in the 5 TBL. of dried minced onion, the finely chopped parsley, the shredded chicken, carrots, celery, corn, and Grandma's noodles into the pot. Continue to heat and boil for about 30 min. or until the carrots and noodles are cooked to the desired texture. Season the soup with salt and pepper to taste during this heating process.

5. Serve the soup warm with some fresh parsley as a garnish!

***Homemade bread is the best, but the next best thing are Rhodes rolls. Have them proofing in the oven at 200*F with a glass bowl of water at the bottom of your oven for about an hour or so before you start to cook the soup. About a 1/2 hour before the soup is ready, crank up the oven to 350*F and you can have fresh homemade-tasting rolls to accompany your delicious creation.

This recipe makes about 6 servings. Hope you like it! :)

P.S. Thanksgiving is coming up fast. This recipe can be expanded and made as turkey noodle soup after Thanksgiving dinner - one of my family's favorite traditions. Just boil the turkey carcass on a low heat for several hours, and you will have plenty of meat and broth as a base for a large stockpot full of soup. You don't have to worry about adding extra meat either - the long boiling process with a turkey produces quite a bit of meat from the bird. Just add in the noodles, veggies, and lots of seasoning and you will have lots of soup to enjoy for quite some time. You can even freeze some in large freezer bags as a treat for later.

1 comment:

  1. Oh, that looks like Granny's soup!!! Yummy! Thanks for sharing the recipe.



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