Friday, October 30, 2009
Good Old Chicken Noodle Soup
I hope this picture makes you want soup because there is nothing better than a warm bowl of homemade chicken soup. The glistening fat droplets beckon you from the bowl as the little noodles of love swim around the....Oh, excuse me. Was having a moment there.
I cooked a whole chicken the other day and decided to save the carcass and extra meat for soup. My mother-in-law has always made the best chicken soup. I could never figure out how she got her broth so clear. She told me she strains it. So, I would strain my broth. Still, not so clear broth.
I asked her again recently and found out she had left out a very important process to her clear broth. She puts the chicken broth in the frig over night and skims off the top of the broth. So, I did this with the batch of broth and it came out great.
I boiled the carcass for about 45 minutes along with the leftover broth. Chopped up half an onion, two carrots, and two ribs of celery. When the broth was ready, I discarded the carcass and strained the broth twice. I reheated the broth and brought it to a boil adding the vegetables.
Meanwhile, I took the leftover meat off the bones and cut it up in small pieces. I boiled the broth and veggies for about 20 to 25 minutes. I then added really thin egg noodles but you can add any you like. After the noodles were tender, I turned the soup way down and added the chicken at the last minute to reheat it. The seasonings I used were minced garlic, garlic salt, pepper, onion powder, and pepper. Mmmmm...now that's heaven.