Baby You’re So Classic: Chicken Noodle Soup

Let me preface this with I have never once in my life eaten chicken noodle soup.  As a matter of fact I strongly dislike chicken based soups.  BUT when I have a chicken carcass that seems like it would otherwise go to waste, I said why not test my culinary skills with a classic such as chicken noodle soup.  Plus maybe if I make it for myself I will like it.  So using my supermarket leftovers I put my apron on and gave it a go.  Admittedly,  I didn’t have all the necessary ingredients to actually make a true chicken noodle soup but, work with what you got right?   But like I said, I am really not a big fan of chicken noodle soup and made a whole batch so, if you’d like some, please come take it off my hands.  But for those that do like chicken noodle soup, this was super easy and definitely something you can make.  Also for those in the working life or trying to watch their cholesterol or sodium this recipe is great for you because you can monitor how much salt goes in.  And you can also freeze portions and to take to work and not have the unhealthy canned version.

 

For the stock:

Chicken stalk can be used in a variety of applications and is actually really easy to make.  So if you are choosing to make it, here’s how, otherwise follow the recipe using bought stock or bouillon cubes 😀 Something also fun about stalk is you can just through everything in as is, and don’t have to worry about chopping it up or peeling or anything.

Ingredients:

  • Chicken carcass (meat removed as much as possible)
  • water
  • onion
  • carrot
  • bay leaf
  • parsley
  • pepper and salt
  • red pepper stems
  • garlic

How to:

  1. In a large pot place the chicken carcass in and cover in water.  Then throw in all your veggies (remember you don’t have to peel or chop anything)
  2. Be generous with the seasonings because this will contribute the most flavor to your soup.
  3. Let this cook on high for a few minutes then reduce to medium heat and let simmer for at least an hour and a half.  The longer you let it go, the more flavor you will have.
  4. Then strain the stock, pouring into another pan to be used for the soup or saving and freezing it for later use.  However you choose.

Stalk is EASY!!

The Scoop on The Soup:

As I said before I didn’t have all the ingredients that most people put in soup, so I am going to give you my recipe, but know that most people add celery and also usually use a different kind of noodle 😀

Ingredients:

  • chicken stalk
  • cooked chunks of chicken
  • spaghetti (or whatever noodle you like, I LOVE tortellini in this as well)
  • onion
  • carrot
  • parsley
  • garlic
  • salt and pepper
  • butter/oil

How to:

  1. In your soup pan add diced up carrot and onion, now something I forgot to do was to chop it down to the size you like to eat in soup, mine were a little big.  Add some salt and pepper and garlic to this and let cook until the onion is translucent.
  2. I added butter close to the end of the process and then the chunked chicken as well, this creates a deeper note to the soup, plus, nothing is wrong with a healthy dose of butter.
  3. Once everything is ready add the stock to the pot.
  4. Let cook on high for about 20 minutes and bring to a quick boil and add your noodles.
  5. I used spaghetti that I broke in half.  Let the pot boil on high for about 10 minutes or however long it takes for your pasta to cook.
  6. Reduce to low and let simmer for another 20 minutes
  7. Then serve 😀
  8. I added a LOT of noodle to my soup, but you do whatever makes you happy!!

 

PS: if you’ve added too much spaghetti, like me, and now it seems less like soup and more like pasta, just add some more water.  your stock should have enough flavor that it wont taste watered down.

 

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