Old Fashioned Chicken Noodle Soup
INGREDIENTS
* 1 cup chopped onion
* 1 cup chopped carrots
* 1 cup chopped celery
* 1 garlic clove, minced
* 1/2 cube of butter
* 1/4 cup flour
* 1/2 teaspoon dried oregano
* 1/4 teaspoon dried thyme
* 1/4 teaspoon poultry seasoning
* 6 cups chicken broth (I prefer to make my own, see below for instructions)
* 4 cups diced peeled potatoes
* 2 teaspoons salt
* 2 cups diced chicken
* 24 oz. bag frozen egg noodles
DIRECTIONS
1. In a Dutch oven or soup kettle, saute the onion, carrots, celery and garlic in butter for 5 minutes or until tender. Stir in the flour, oregano, thyme and poultry seasoning until blended; saute 1 minute longer. Gradually add broth, potatoes and salt; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
2. Stir in the chicken and noodles; cook on medium heat, uncovered, for 20-30 minutes or until noodles are tender.
Want to serve it with a fresh loaf of homemade bread?? Use Rhode's Frozen Bread Loaves.
I made this bread the other night when I made my chicken noodle soup. Erik couldn't believe what a great job I had done on the bread. I have to admit, I let him believe... heck I might have even told him... that it was homemade. I'll take credit until he sees this blog.
Now, for the homemade chicken stock.
Begin by placing a whole chicken (rinsed and the inside junk removed) in a large pot. Roughly chop an onion (large pieces are just fine), 6 stalks of celery, a handful of baby carrots, and a couple cloves of garlic and throw in around the chicken. Season the chicken and vegetables with about 2 tbsp. of salt, 1 tbsp. pepper, 1 bay leave, and 1 tbsp. poultry seasoning, if you have it. Fill the pot with enough water to cover the chicken, then cover, and place on the stove on high heat. Once the water begins to boil, you'll probably have to turn your stove down to medium heat so it doesn't boil over. Keep covered and cook for a couple hours.
After the 2 hours, turn your stove off, and try your best to remove the chicken without it falling apart. Place on a plate and set aside to cool. Next, place a strainer in another large pot. Pour your broth through the strainer into the other pot so that your vegetables are all separated from the broth. Discard the vegetables, and allow the broth to cool slightly before storing it. I recommend you let your broth chill completely before using it. A layer of fat will collect at the top and you'll want to remove that before you use the broth.
You can use the chicken you just cooked for your chicken noodle soup. It will need to cool enough that you don't burn your fingers while handling it. Once it is cool enough, remove the skin and begin removing all the meat from the bones. It will be so tender from boiling that the meat will practically fall off the bones. Store your chicken in a ziplock or tupperware in the fridge until you are ready to use it.
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