Man, what a crappy day it is out there! Crappy days call for something warm, soothing and easy to digest. Soup. I have yet to meet the kid who does not like Chicken Noodle Soup.
I have a secret… I cheat a little. Have you ever made homemade chicken noodle soup and it just does not taste ‘chickeny’ enough? (Is that even a word?) The secret is soup base.
My favorite is in the refrigerator section and it is call Minor’s soup base. You just add a tablespoon or two depending on how much you need, keep tasting as you go, and before you know it!
Bam! Good soup. Now, about the stock. I am no purist, I buy boxed chicken stock a lot. But every now and again I like to have the meat from the chicken in my soup or alongside with
a nice chicken, tomato, lettuce and mayo sandwich! Mmmmm! I have made stock with the whole chicken, it is good, but sometimes the chicken gets too rubbery. What I like to do is
roast the chicken or chicken breasts or what have you (Must have bones!) in the oven with the veggies before I transfer it to the stock pot. Then I remove the easy meat from the chicken before it
goes into the pot. My chicken is moist and tender and you still have enough left to flavor the stock. Make a pot of soup. It is liquid love on a day like to today!
Chicken Noodle Soup
4-5 carrots, peeled and chopped
4 celery stalks, peeled and chopped
2 large onions, peeled and chopped
1 T olive oil
1 handful flat leaf parsley, chopped (optional)
1 cup dried noodles (or more if you like lots!)
leftover chicken (optional)
2 quarts of chicken broth or stock
chicken soup base to taste
Salt and pepper
Saute the chopped veggies in the olive oil in a soup pot for about 5 minutes, stirring the whole time. Add the stock, bring the pot to a simmer and cover for 20 minutes.
Test the veggies to make sure they are tender. Add the noodles and the parsley. Cook until the noodles are tender. Taste the soup. Add soup base little by little until it
tastes just the way you like it. Add salt and pepper to taste (you won’t need much or any salt, the base is salty on it’s own.) Add the chicken at the last minute and turn off the
heat. Serve with good bread and butter, or chicken sandwiches. Ahhh! So good.
Margie’s quick Stock
1 whole chicken (cut up) or 1 package of bone in breast of chicken
1 T olive oil
Salt and pepper
2 parsnips cut into large chunks
3 carrots cut into large chunks
2 onions cut into large chunks
3 celery stalks cut into large chunks
1 T peppercorns
2 cloves garlic
1 tsp thyme
1 handful parsley
water to cover (4 quarts or more)
Preheat oven to 375 deg. On a large baking sheet place the chicken pieces and surround them with the vegetables. (Do not cover the chicken)
Brush olive oil on the chicken and sprinkle with kosher salt and pepper. Roast in oven for 45 minutes or until chicken is done.
Let cool for a moment and remove only the best and easiest part of the meat and set aside. (Don’t throw the skin away.) Put everything else in the pot. Add all the other ingredients to
the pot and then cover all with water. Put on high heat and then lower heat when the stock comes to a simmer. Simmer for an hour.
Remove from heat. Cool and strain the stock. Reserve the liquids and discard the solids. Use half the stock for our soup and freeze the rest for later.