Chicken Noodle Soup

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 Do you make your own chicken stock?  I usually don’t because I can’t bear the thought of wasting the whole chicken that you’ve cooked to death to make it.  But you know that rotisserie chicken you pick up from the grocery store?  What do you do with the “carcass” when there’s not enough meat left to pick off?  I’ll tell you what I do. I make chicken stock.  It makes freakin’ awesome chicken stock.  With that freakin’ awesome chicken stock you can make some freakin’ awesome chicken noodle soup.  The bonus is you don’t waste that chicken.  Cha-ching!

I spent the morning and afternoon at urgent care with my daughter, N and grandson, Bubbie.  Poor little guy has been feverish with a tummy ache, ear ache and green nose.  Grandma’s diagnosis: ear infection and sinus infection.  Actual diagnosis: double ear infection, burst tympanic membrane (aka ear drum) and sinus infection. Heavy duty antibiotics and no school until Tuesday.  So chicken noodle soup was on my mind.  We all know there’s nothing better than that lovely soup when you’re sick.  

Chicken Noodle Soup  

Chicken Stock:

1 rotisserie chicken “carcass”, including any bits of meat and skin still attached

1 small onion, cut into six wedges (you don’t even need to cut the skin off if you don’t want to)

2 stalks of celery, cut into 4 or 5 large pieces each

1 cup halved baby carrots or 2 large carrots, cut into large chunks

2 tsp. chopped garlic or 2 garlic cloves

6 sprigs fresh thyme

4-6 sprigs fresh rosemary

2 tsp. kosher salt

2 tsp. pepper

water, up to 64 oz.

Place the vegetables in a large stockpot.  Place the chicken carcass on top of the vegetables.  Place enough water in the stockpot to completely cover the chicken by an inch or so.  Add the thyme, rosemary, salt and pepper.  Bring to a boil on medium heat, then reduce to a simmer.  Simmer for 75-90 minutes, skimming off any “scum” that forms on the top.  This assures for a clearer stock.  Strain the broth through a mesh sieve, discarding the vegetables and spices.  Hello beautiful stock for our soup!  Set aside.

For the Chicken Noodle Soup:

8-12 oz. noodles, cooked per package directions (I used Essenhaus Amish style wide noodles)

1 1/2 lbs. chicken breast, cut into bite sized pieces

4 Tbs. olive oil, divided

1 cup carrots, small dice

2 stalks celery, small dice

1 shallot, small dice

2 tsp. fresh thyme leaves

1 tsp. kosher salt

1 tsp. pepper

 Place 2 Tbs. olive oil in a medium-sized skillet.  Sprinkle chicken pieces with salt and pepper.  Add chicken to the skillet and cook on medium high heat until no longer pink.  Set aside.  In a large Dutch oven heat the remaining 2 Tbs. olive oil on medium heat.  Add the carrots, onion, celery and thyme leaves.  Cook and stir for 6-8 minutes until vegetables start to soften.  Add reserved chicken stock, chicken, salt and pepper and simmer for 30-45 minutes.  While that is cooking, cook noodles per package directions, drain and set aside. Taste the broth to see if seasoned correctly.  Add more salt and pepper if necessary. Add reserved noodles and simmer for 5-10 minutes until heated through.  Enjoy!

Wishing you love, laughter and cake,

Glenda

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About glendaclark

Hi there! My name is Glenda and I love food. Cooking and baking are my creative outlets. You'll find me in the kitchen laughing, singing, dancing and cooking or baking. I'm wife to my green eyed Irish guy, mother of four and grandmother of four. These are the chronicles of life as Glenda, the good witch of cake. Warning: may contain cartoon moments, butter and sugar.

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