Yesterday we made a decision to “get rid” of a few of the roosters around here, six to be exact. Our freezer now has a few more meals and I had some amazing chicken stock in the fridge that I made from one of the poor fellows last night. I was originally going to freeze it in gallon plastic bags, but when deciding what to make for dinner tonight I thought of that rich broth. I then thought of homemade egg noodles. Then I thought of how much better the noodles would taste if boiled in said stock. My decision had been made! For this post I am only going to say how I make the soup. I will post separately how to make the noodles.What you will need/what I used for my Chicken and Noodles:
Chicken broth (oh, maybe 3 or 4 quarts)…it filled up my big stockpot half way
Cooked and cut up chicken, about a pound
Yellow squash, chopped
Baby carrots
1/2 of an onion, chopped
2 stalks celery, chopped
Garlic (I used about a teaspoon of garlic paste)
1 T basil
1 T cilantro
1 T oregano
1 T parsley
salt and pepper to taste
Egg noodles
First, start off with some chicken stock. I understand not everyone will butcher their own chickens and make the stock totally from scratch, and that is ok! 😉
Actually, what I do quite often is buy an already cooked rotisserie chicken from the grocery store. I pick off all if the meat to use later, and boil the leftover bones and skin in a pot of water (along with all of the chicken broth in the bottom of the container that the chicken came in). This cooks down into a quite lovely broth and saves time in the long run. Of course, if you wanted to save even more time you could used canned or boxed chicken broth/stock.
Next, I seasoned up my broth. I took the easy way out and used these awesome, time saving, squeezable, refrigerated seasonings. About 1 T of each = about a 1 T of fresh.
Now, I wasn’t born a Wildcat, but since we are in K-State country I thought it fit!
I added about a tablespoon of dried parsley as well.
For the veggies in my soup, I had some frozen squash and carrots I decided to use. Whatever vegetables you like or have on hand go ahead and thrown ’em in! Before I added the carrots and squash (because they were already blanched prior to freezing), I chopped up half of an onion (because I had already cooked the chicken stock with onion I didn’t want to overdo it) and a couple of stalks of celery.
After the celery and onions have boiled in the broth for about 5 or so minutes, go ahead and throw in the other veggies and cooked chicken.
This is a package of chicken I had boiled and then taken off the bone and froze for later use.
Let your soup simmer for a while and when the veggies are cooked how you want them, bring the soup back up to a boil and throw in some egg noodles. You can use whatever noodles you have on hand, or whatever you prefer. I had a hankerin’ for egg noodles tonight and thought they would taste AWESOME in this soup.
If you are using fresh noodles, because they tend to stick together, drop them a few at a time in the pot to avoid having a big clump of noodles stuck together.
Boil noodles until al dente,or according to package instructions (fresh noodles cook very quickly, so don’t walk away). I hung out at the stove, stirring and trying a noodle every minute or so until I liked the texture.
Season with salt and pepper to taste.
Dish up a generous serving….
And enjoy these absolutely delicious homemade Chicken and Noodles!! -Shelley.
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Now you need to do an entry on how to make your noodles! (Today at the store I got so frustrated trying to find things w/o nuts and eggs that I started looking at pasta making tools….)
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Okay Meeks, I will make a point to try to get that done very soon! I understand trying to find things that are allergy free, very frustrating. I’ll give you ideas as they come!
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Looks really good. Also looks like a lot of work. But that kind of love factor just adds to the flavor.
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Dad! I would lovingly make you some as well! 🙂
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