A few years ago I discovered the amazing taste of homemade chicken noodle soup. So much better than from a can, there's really no comparision.
These days I've got the process down to a science... Or at least as scientific as my brain will allow.
I will often roast a small chicken in the oven for dinner & when we're done eating Joe will put all the leftover meat in a tupperware in the fridge. I will then put the carcass in a large pot on the stove, cover it in water, throw in some carrots, celery & chopped onions & let it simmer for a few hours. Sometimes I'll put it all in the crockpot & let it simmer on low overnight. When the simmering is done I let it cool & then strain off & throw away everything but the liguid. This results in some yummy broth. Sometimes I'll measure it into 1 cup increments & stick it the freezer & sometimes I'll use it all up w/in a day or so in my homemade chicken noodle soup.
These days I've got the process down to a science... Or at least as scientific as my brain will allow.
I will often roast a small chicken in the oven for dinner & when we're done eating Joe will put all the leftover meat in a tupperware in the fridge. I will then put the carcass in a large pot on the stove, cover it in water, throw in some carrots, celery & chopped onions & let it simmer for a few hours. Sometimes I'll put it all in the crockpot & let it simmer on low overnight. When the simmering is done I let it cool & then strain off & throw away everything but the liguid. This results in some yummy broth. Sometimes I'll measure it into 1 cup increments & stick it the freezer & sometimes I'll use it all up w/in a day or so in my homemade chicken noodle soup.
Here's my recipe
Ingredients:
1/2 lb (or so) leftover chicken cut in small pieces
5 cups broth (add water if you don't have enough broth or even do all water)
1 medium onion, diced
2 cloves garlic, pressed
1 cup diced carrot
1 cup diced celery
2 T chopped fresh Parsley
1/2 tsp Italian seasoning
1/2 tsp salt
1/2 tsp pepper
1/2 cup wide egg noodles, uncooked
Place broth in a large (6 quart) pan & add onions, garlic, carrots, celery, parsley, Italian Seasoning, salt, & pepper. Cover & heat to boiling over medium heat. Boil for 5 minutes. Add the noodles & simmer for 15 more minutes or until noodles & carrots are tender. This recipe is easily doubled if you've got more chicken & broth on hand.
This method also works great at Thanksgiving for using up leftover turkey & making Turkey Noodle Soup.
I'm linking up to Freaky Friday at Real Food Freaks, Pennywise Platter at The Nourishing Gourmet and Fight Back Friday at Food Renegade.
