I'm looking for a good Chicken Noodle Soup made completely from scratch recipe?!
I'm currently on a no carb diet trying to get into competition form, but I have a carb up on saturday and I am really craving a big old pot of some homemade chicken noodle soup. I love cooking, and it's kind of a stress reliever for me. So when I cook I make everything completely from scratch. I make my own noodles, but I've never messed with actually making a good chicken noodle soup.
I've looked online for some good recipes, but the problem is that they're all recipes that yeild way too much chicken soup for me. (my girlfriend lives 6 hrs away and I live by myself going to grad school, so i'm the only one that will be eating it.) I don't want too many left overs, because after my one day carb up, I can't eat it and don't want it sitting in the fridge begging me to eat it. I can eat a good bit of it, but not 3 quarts worth of chicken soup.
So first, I'm looking for a good chicken stock recipe (because I can save the stock, it's ok for my diet) then I'm looking for a recipe for the soup using the stock. I'll make some noodles for the soup, but I just have never messed with actually making the soup before and would like some suggestions if anyone has any to offer.
Thanks a lot in advance!
Answers:
Start with cut-up chicken, broil the skin side for most flavour.
Place pieces in sufficient water for the stock volume you want.
Add whole carrots, onions with skin on, & celery stalks.
Use a few peppercorns & bay leaves stuck into the onion.
Boil then reducing to simmer, for at least an hour.
Vegetables can be discarded after stock is finished.
Remove the chicken, separate & remove bones & skin.
Cool & skim of excess fat which will form on surface.
Dice the chicken meat & return to pot when making soup.
Add 1 cup of fresh diced vegetables to 2 cups of stock.
Bring to a boil, add noodles for 10 minutes cooking.
Finish with poultry spice, salt & pepper, to taste.
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Quarter an onion and cut a few carrots into large pieces (in half lengthwise, and then in half once or twice shortwise) and put those in with your chicken in a big pot of water to boil into your stock. Skin the chicken before adding it to seriously cut down on the fat in the soup. Believe me, it's not going to dry out while it's boiling in a pot of water. Let it boil a good long time, adding a little salt and pepper to taste. Add some garlic, too, if you like it.
Bone your chicken and add it back into to the stock. Reserve what you're going to save for later in the week. Add your noodles only to the part you're going to eat on Saturday. Boil again until the noodles are done. The rest of it is carb free and still delicious.
take a whole chicken
remove the breast
boil the rest in a pot with an onion
two carrots
a few stalks of celery
a bay leaf
some thyme
whole peppercorns
and 5 cups of water
(don't spend too much time chopping the veggies, you can add the onion skins and the celery leaves)
simmer it all down until it's mushy goo
strain the mush from the liquid and throw it out, all of it (the chicken is no good)
keep the stock simmering
poach the chicken breast in it until it's cooked all the way through (10 to 15 minutes)
remove it and chop into pieces
add two diced carrots and cook for 20 minutes, then add a diced onion, diced celery stalks and 2 cups of egg noodles
cook for ten more minutes
add salt and pepper to taste
add the diced chicken and serve