chicken noodle soup

probably my favorite way to make chicken noodle soup when i don’t have time to make homemade noodles:

* buy a sam’s club chicken
(i like them better than giant eagle’s as far as size & seasoning)

* remove the string, put it in your stock pot, along with its juices

* cover it with water & bring to a boil

* let it simmer forever – aka…as long as your little heart desires
(i let it go this last time for over an hour)

* while it simmers, chop about 2 cups of carrots, 1 whole sweet onion, 6-7 potatoes, a few stalks of celery (i cheated last time & bought the already chopped package from the store), and 4-5 cloves of fresh garlic

* sauté the onions and celery with a little butter or olive oil until softened, but not browned. then, add in the garlic for a few minutes. set aside.

* carefully remove the chicken, making sure to recover all of the little pieces & any bones that may have come loose & get to work on it – remove skin, separate it from the bones & chop it up. (it’ll mostly fall apart by now.)

* toss the carrots & potatoes into the stock pot with the broth made from the chicken & simmer. the liquid had boiled down to about half a pot by now.

* add in about 40 ounces of chicken stock (i had three 14.5 oz cans) & a bag of noodles (i like “mrs. miller’s homemade noodles” – wide.)

* add your onion/celery/garlic mixture, salt & pepper, and a few heaping spoonfuls of a chicken soup base like l. b. jameson’s.
just taste after a few minutes & adjust to your liking…
more seasoning or more water, depending on how strong your like it.

* eat!

it’s hearty, filling, and very yummy! not to mention…pretty easy.

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