Wow – what a change in the weather! It was actually cold enough to wear my hand knits;o) It means I can make soups, chili’s, more baked goods…so many new things!
Speaking of “new”, this is my first time trying this recipe, my first time making chicken stock and the first time that I’m making dinner rolls! I also bought a 12 quart stock pot and a skimmer to aid in making the stock. It’s a multi-pot that came with a strainer insert and a steamer insert. I had a 20% off coupon to use at Bed Bath & Beyond so I was able to save 10 bucks. Anyway, the pot worked great and there was plenty of room to spare. Honestly, this stock was a little bland, but nothing some creative seasoning can’t fix. I was surprised there was no salt called for in the stock recipe – I had to use some to liven the flavor. It was tasty, but not amazing. I’ll continue my search for the perfect chicken soup…
Chicken Noodle Soup Ingredients – adapted from Food Network
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 medium carrots, cut diagonally into 1/2-inch-thick slices
- 2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
- 4 fresh thyme sprigs
- 1 bay leaf
- 2 quarts chicken stock, recipe follows
- 8 ounces dried wide egg noodles
- 1 1/2 cups shredded cooked chicken
- Kosher salt and freshly ground black pepper
- 1 handful fresh flat-leaf parsley, finely chopped
Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.
Chicken Stock –
- 1 whole chicken (about 3 1/2 pounds), rinsed
- 2 carrots, cut in large chunks
- 3 celery stalks, cut in large chunks
- 2 large white onions, quartered
- 1 head of garlic, halved
- 1 turnip, halved
- 1/4 bunch fresh thyme
- 2 bay leaves
- 1 teaspoon whole black peppercorns
Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.
Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze. Makes 2 quarts.