Kellie has been bugging me to get on here again and fill up space. I notice she's not doing much to help out either so guess it's up to the Mom again to fill the pages of cooking wisdom and hope it gives someone an idea or two.
Soup is a staple around here in the fall and winter months. I cook it when it's cold, when I'm bored, when the freezer is empty and most of all I cook it for the memories. My Mom could make a piece of meat last through the week. And by the end of the siege we had this huge pot of soup to finish up the week and was glad to see it end. ;0). But the smell of it is something I can't live without.
Little did I know that it also was the cheapest staple to feed a family with the bunch of free commodities we got from relatives who always had an overload of beans, rice, canned chicken (yes, it was a gross as it sounds, the whole chicken in a can!). Mom could make the best batch of chicken and noodles (or rice). Naturally my kids got spoiled by this meal from the time they were old enough to lift a spoon. If she made it for them when they came over, they ate it 3 times a day. And I never was able to make it quite "like Grandma", Oh well...
I've tried to put down into words the ingredients I use. Everyone makes it different and they like different seasonings...whether it be fresh herbs, dried ones or just plain stock and veggies. Either way, it's warm, comforting and good for you!!
And if you don't have a large stockpot...you best go get one. Make sure it's a good one with a double layer bottom. Stainless steel is my favorite.
Like I always say in my blog....enjoy and Happy Eating!!
Denice's Chicken Soup...noodles or not!!
Large stock pot - can be any size as long as it's at least 8 qt or more ;0)
- One large family pack of chicken...I use breasts mostly but a whole chicken is great too The bones and skin make a richer stock. I use about 5 to 6 breasts since since it yields more meat. Thighs are great too.
- Pour enough water over to cover and bring to boil.
- Turn down to simmer and let cook until chicken is done (about an hour or more)
- Remove meat and let cool - remove meat from bone with easy to handle
Chicken base (can purchase this at Costco or Cash & Carry)
- Add about 3 to 4 heaping TBSP to water. This is pure salt, so I don't use much of the "real deal", only pepper. You can add more later to taste.
- Carrots - 2#'s (or more) chopped or sliced as you prefer
- Celery - one bunch chopped and sliced
- Onion - one large or medium as you prefer
- Bay Leaf, parsley, salt, pepper, thyme, rosemary or whatever you like with your chicken soup. Everyone has their preference in tastes. I keep mine simple
- Stir it all together and bring to simmering boil and turn down to low. Stir occasionally.
- See Note**
With this large of a batch you can add 16 ounces of pasta. I use anything like wide egg noodles, rotini or break spaghetti pasta in it. Bring it to a boil and let pasta cook about 15 minutes. Turn off and enjoy. For a thicker broth I use a flour/water base (corn starch). When boiling just stir it in and let the soup thicken.
If you want to freeze the stock (meat, veggies w/o pasta), let cool and put into freezer containers. I use quart containers or jars. When you want a small pot of soup just bring it out to thaw and add a handful of pasta, rice or do dumplings. It's a quick fix for a quick meal.
**Note: If you just want Chicken with Noodles...forget about the carrots and add the noodles. I do dumplings too with part of the stock. Dumplings don't freeze well so it's better to do them in smaller batches.
