Chicken Noodle Soup

This is not your grandma’s chicken soup.

I was going to take a photo of the soup, but my teen-aged son ate it before I could find the camera.

Ingredients:

  • 1 fryer
  • 4 carrots, peeled
  • 4 stalks of celery
  • 2 onions
  • Enough water to cover the chicken
  • 1 bay leaf
  • 1 T peppper
  • 2 T chicken soup base
  • 1 T chopped garlic
  • 1 T parsley
  • 1 lb. kluski (dried) egg noodles (the ones that look like a grandma could have made them and dried them)

First, stew the chicken. Rinse it, remove the inside giblets etc., and put into a stock pot.  Cut onions, carrots, and celery in half and add to pot. Add garlic, soup base, pepper, parsley, and bay leaf. Add enough water to cover all ingredients and cook over medium heat, until chicken is done. Add water as needed to keep everything covered.

When chicken is done and falling off the bone, remove chicken from pot and run soup through a strainer. Return the chicken broth to the pot, add more water if necessary and heat until boiling. When boiling, add the egg noodles.

While broth is heating and cooking noodles, prep the chicken and vegetables. The chicken will need to cool for handling, so do the vegetables first. Put the carrots, celery, and onion pieces into a blender, food processor, or chopper, and puree. I find in my chopper, if I puree celery by itself it doesn’t work well. If I blend half carrots/half celery, the product is not as stringy.  When all vegetables are pureed, set aside to work on the chicken.

Bone the chicken. Remove meat from the entire carcass.  Once the chicken has been boned, discard the carcass and the bay leaf. You should now have a cutting board full of pieces of meat. Chop this meat into very fine pieces, no more than 1/2 inch in size.

Once the chicken is chopped, the noodles should be at least halfway through their cooking time. I buy Country Pasta egg noodles in a 56 oz. bag at Sam’s Club, which says they need to cook half an hour.  This batch of soup would use about 1 lb. of noodles. Pour the vegetable puree and chopped chicken into the pot.

When the noodles are tender enough to eat, the soup is ready to serve.

Because of the pureed carrots, this chicken noodle soup is going to be oranger than the traditional version. The pureed vegetables serve as your thickener so you don’t need to add cornstarch or other thickeners to the soup.

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About Mary Biever

High energy wife & mom of teens who loves fun adventures. Passionate about social media, technology, cooking, gardening, 4-H, and building community.
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