Chicken Noodle Soup: Soups that Stretch
Greetings again everyone! If you’re reading this, odds are good that you already like our facebook page. If you find yourself here without having liked our facebook page, you should go like it now and post a joke so you can be entered to win a prize. It’s awesome. The drawing will be held on October 26th, so hurry! Anyway, I’m writing this week, fully healed and mended. I attribute my health to some awesome chicken noodle soup. That’s what we’re going to be talking about with you all today. What will follow is a simple recipe for some awesome soup. Feel free to play around with it. Before we get started, there is one thing you need to know.
This soup will not be nearly as good if you don’t use homemade chicken stock. Don’t have a recipe for it? You’re in luck! We have one right here. I STRONGLY recommend using this stock, or your variation of it. If you buy chicken stock or chicken broth this soup will not turn out half as good as it ought to. This soup is probably the best use for our homemade chicken stock. You really want to use it in a recipe where the stock is one of the most important ingredients. If you don’t have any homemade chicken stock, you could buy some. I will not endorse that recipe though. So, in conclusion, use our homemade chicken stock. Let’s get started. It’s simple, and so are the ingredients.
6 cups homemade chicken stock
Two carrots, diced
Three celery stalks, diced
Half an onion, diced
Cooked chicken (We had leftover chicken meat from when we made stock. We used about 2 cups, chopped)
2 teaspoons butter
Noodles (Extra wide egg noodles work best. Use as many as you like. We used about half a package)
Salt to taste
Pepper to taste
The process:
1.) Put a large pot over medium, medium high heat. Add the butter and the diced carrots. Since the carrots take a little longer to cook, we want to give them a head start. Let them cook until they are just barely soft. About five minutes is all it will take.
2.) Add the celery and onions. At this point, add a pinch of salt to start pulling the moisture out of the veggies. We want to cook these guys until they are a little soft. They will continue to cook in the broth, but we want some of the flavors now. Cook the veggies for about 5-10 minutes.
3.) Once the veggies are a little soft, add the chicken stock, and let the soup come to a boil. Anytime you are using homemade stock, you want to bring it to a boil, and let it boil for about two minutes. This is something just to be on the safe side.
4.) Once your soup base is boiling, add the chicken. This should stop the boil. This is a good time to check for salt. Taste the soup and add as much or as little salt as you like. Because we didn’t add any extra salt to our stock, we added quite a bit to the soup. About 1 ½ tablespoons. Let the soup return to a boil.
5.) Once boiling again, add your noodles. Cook them until they are tender.
6.) Serve the soup. It’s tasty and amazing. I have been known to add a few drops of Tabasco to my soup.
This soup is awesome if you are feeling a little under the weather. You don’t have to be sick to enjoy this soup. Make it anytime you want some of the most amazing chicken soup you can get.
Be sure to tune in next week for a special Halloween installment. It’s gonna be fun on a bun! Also, we will be announcing the winner of the drawing in the post, so be sure to read. Until then, stay healthy and warm!
