The Best Chicken Noodle Soup You’ve Had


The Best Chicken Noodle Soup You've Had

The Best Chicken Noodle Soup You

Well, you’ve roasted a chicken, but you didn’t finish all the chicken and you want to do something nice with the bones. Time for chicken noodle soup!

Chicken Noodle Soup Beginnings

Chicken Noodle Soup Beginnings

Pick any extra meat off the chicken and save for later. Drop a couple chopped onions, a few ribs of celery, carrots from the garden, a tablespoon of ground peppercorns, a few bay leaves, and the chicken carcass into a pot of boiling water. Let it go at a a rolling, mellow boil for a few hours. Above a simmer, but below a rollicking boil.

When you’re ready, put the stock through a sieve and into a bowl. In a dutch oven or a big soup pot, heat to medium, add olive oil, and drop in a mire poix (equal parts chopped onions, carrots and celery). So French! After about ten minutes, add the chicken meat, a few cloves of garlic, and sautee that around. Once everything starts to brown, deglaze with white wine and a spatula to get up all the brown bits.

Then add 8 cups of the stock and let it all cook for 30 minutes.

Cook the egg noodles separately in the rest of the chicken stock, if you have some leftover. Then toss the egg noodles into the main soup.

The Best Chicken Noodle Soup You've Had

The Best Chicken Noodle Soup You

Voila!

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About Seattle Foodshed

We live in the Pacific Northwest, where we're cultivating our urban garden and eating the fruits (and vegetables) of our labors.
This entry was posted in comfort food, Dinner, Fall, Soups and tagged , , , , , , . Bookmark the permalink.

3 Responses to The Best Chicken Noodle Soup You’ve Had

  1. Pingback: GIVEAWAY: Pennsylvania Dutch Noodles Coupon PLUS Win a Year’s Supply! | Urban in Suburban - A Long Island Mom Blog

  2. Pingback: The Best Leftover Chicken Soup Recipe | That Chicken Ranch in Napa

  3. Pingback: Chicken with Soba Noodles in Jasmine Tea Broth | Seattle Foodshed

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