You guys, before I talk about chicken noodle soup, I just want to say I’m feeling a little restless and sad right now 😞 Geez, staying home and social distancing because of the Covid-19 pandemic is just starting to gnaw at me. My freezer is full of tiny containers of soup because I can’t stop cooking. I miss spending in-person time with my friends. I miss getting out to a yoga class. And, while we’re meeting up for long walks most evenings, I miss having Sweet ‘n Special around. Even the Housemates miss having Sweet ‘n Special around. I know each of you have your own stories about what you’re feeling and experiencing right now; feel free to share them in the comments section or let’s schedule a video visit (VV?). Like the world needs another acronym 😂 LOL
I am keeping close in my thoughts EVERYONE affected by this pandemic and counting my blessings.
Okay, I feel better now. Thanks for listening. Time to switch gears and talk about soup!
While there are lots of wonderful chicken noodle soup recipes out there, this is the one that’s evolved through the years for me. It’s so simple and tasty.
The first step is to make a delicious super-duper-immune-boosting chicken stock.
Ingredients for Chicken Stock
One rotisserie chicken from the grocery store; use the bones, wings and skin for making the broth and refrigerate the chicken pieces until you’re ready to add to your soup later.
1 head of garlic, sliced in half
2 white or yellow onions, quartered or halved
About 6-8 carrots, cut in half
About 6-8 celery stalks, cut in half
3 bay leaves
Directions for Making Chicken Stock
Put all of the ingredients above in your large soup pot. It should look something like this:
Add about 3 quarts of water, cover with a lid, bring to a boil, reduce heat and let simmer for several hours. That should be plenty of time to get the Pine Sole germ killer smell out of your kitchen 😂
Look at this beautiful chicken stock!
Let this cool down a bit before you strain. While all of those ingredients you used to make the stock will now be discarded (thanks for your service guys!), you’ll be rewarded with a big batch of delicious stock. You can refrigerate or freeze the stock to be used later.
Now for . . .
The Hut’s Best Chicken Noodle Soup!
About 1/4 cup of good olive oil
3 TBSP of butter
1 white onion, peeled and chopped
4 stalks of celery, chopped
4 carrots, chopped
4 or 5 cloves of garlic, peeled and chopped
Salt and freshly cracked pepper
Combine these ingredients in your large soup pot and sauté until the onion is translucent and everything is fragrant.
About 3 quarts of homemade chicken stock
Oregano, Parsley, Hot Pepper Flakes
Bring your soup to a boil, then cover and simmer for about 20 minutes. This is what the soup might look like at this point:
Isn’t it purdy? ☺️ Add more salt, pepper and other spices as needed. Maybe add a few shakes of hot sauce? 😋
Now, it’s time to add:
Bite-size chicken pieces from the rotisserie chicken; look over and feel for small bones
About 2 cups of egg noodles
Bring the soup back to a low boil for about 15 minutes or until the noodles are done. Voila! Stay safe and healthy everyone! ❤️ Please follow this blog and leave a comment if you like. I look forward to hearing from you! 😊