Tuesday, December 3, 2013

Good Eats: Chicken Noodle Soup

I am in need of some comfort soup when I'm not feeling well and well, I am not feeling all too well today. Mace was a little sick on Sunday. Matt was sick for the last 2 days with some tummy issue and now I have it along with a killer headache and stuffed nose. Not feeling the love to get these sickness germs! I was hoping I could avoid it but looks like I can't. AND this is NOT the week I want to be sick on. It is concert week for me, late night rehearsals Wednesday-Friday and concert Saturday and Sunday. AND my studio Christmas recital on Saturday afternoon. NOT A GOOD WEEK TO GET SICK!

Well after some digging around on the internet I found a chicken noodle soup that actually looks really good, and it doesn't take 13 hours to make like Ina Garten recipe does. (Who has that much time to make soup when they feel like crap!)

Another food network chef I like is the Pioneer Women. I watch her when she is on at the gym and her recipes seem easy to follow and usually don't require too much to it. Her chicken noodle recipe is not brothy, it is thick and has chunks of chicken, carrots, and celery. And thickened up at the end like a rue. And she does use the bones to simmer in the broth for a little bit so you still get that "homemade broth" taste that Ina likes to do but without the time! So here it is. I am going to try it out, probably not today, since that involves leaving the house and such when I don't feel well, but I'm putting it on here for later!

Homemade Chicken and Noodles- Ree Drummond- The Pioneer Women
Prep Time:
 
 
Cook Time:
 
 
Difficulty:
 Easy
 
Servings:
 6

Ingredients

  • 1 whole Cut Up Fryer Chicken
  • 2 whole Carrots, Diced
  • 2 stalks Celery, Diced
  • 1/2 whole Medium Onion, Diced (optional)
  • 1 teaspoon Salt
  • 1/2 teaspoon Turmeric
  • 1/4 teaspoon White Pepper (more To Taste)
  • 1/4 teaspoon Ground Thyme
  • 2 teaspoons Parsley Flakes
  • 16 ounces, weight Frozen "homemade" Egg Noodles
  • 3 Tablespoons All-purpose Flour

Preparation Instructions

Cover chicken in 4 quarts water. Bring to a boil, then reduce heat to low. Simmer for 30 minutes.
Remove chicken from pot with a slotted spoon. With two forks, remove as much meat from the bones as you can, slightly shredding meat in the process. Return bones to broth and simmer on low, covered, for 45 minutes.
Remove bones from broth with a slotted spoon, making sure to get any small bones that might have detached.
Add the carrots and celery (and onions, if using) to the pot, followed by the herbs and spices. Stir to combine and simmer for ten minutes to meld flavors.
Increase heat and add frozen egg noodles and chicken. Cook for 8 to 10 minutes.
Mix flour and a little water. Stir until smooth. Pour into soup, stir to combine, and simmer for another 5 minutes, or until broth thickens a bit. Test and adjust seasonings as needed.

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