Chicken Noodle Soup

It’s that time of year.  Cold salads are out and soup and comfort food is in.  I don’t know about anyone else, but I find it really hard to get my daily serving of vegetables when the temps start to drop.  The last thing I want when it’s 20 degrees is a salad.  Enter soup.    This last week, I wanted to try my hand at making chicken noodle soup from scratch-broth and all.  I found a few recipes, pieced together a few things and learned some cost-saving tips along the way 🙂
The first thing that all the recipes called for was a whole chicken.  I ventured to the butcher section of Whole Foods to pick myself up a chicken and was stumped? Fryer chicken or roasting chicken? Where was the soup chicken??  So I asked the butcher which one to use.  He said that if I wanted more of a meaty soup to get the roaster chicken.  As I sat there and pondered if I wanted meaty soup or not, a nice lady over heard me talking to the butcher about my plans for this chicken and she offered another alternative: chicken backs.  She told me that she normally gets chicken backs and then will buy chicken breasts (bone-in and with the skin) to add in some more meat.  You can get some meat off of the chicken back but you’re buying them mostly for their bone.  The cost of the chicken backs and breast was about $8 as opposed to $15 for a whole chicken that I didn’t even need.  We had plenty of meat for the soup.
After you’ve decided what kind of chicken you want for your soup, next up is the broth: the heart of a good soup.  Place your chicken in an 8qt stock pot and fill with enough water to cover the chicken.  Then, add in onion, garlic, the leafy part of the celery, salt and pepper.  Boil for about 2 hours. The meat should be tender and falling off the bone by then.
IMG_2294After the two hours is up, remove the chicken from pot, place on a cutting board, and remove all the meat from the bones.
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Place the meat in a separate pot (I used a 6qt pot) and throw the bones and skin away.  Strain the broth with a fine mesh strainer into the new pot (the 6qt).  Add in egg noodles, carrots, celery, parsnips, salt, pepper, and any other desired vegetables.  Cook until the vegetables are tender and the noodles are done 🙂   Serve and enjoy!!
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Ingredients
  • 1 whole chicken or chicken parts with bone and skin
  • 1 large white onion sliced up
  • 1 head of garlic
  • 3 stalks of celery plus the leafy parts for broth
  • 2 parsnips chopped up
  • 4 carrots peeled and chopped
  • salt and pepper to taste
  • egg noodles broken up into smaller pieces
  • chopped parsley
  • water

I’m off to bundle up for a 5k that Larry and I are doing this afternoon.  It’s going to be a fast one since it’s 20 degrees out!  Motivation to hurry up and get inside 🙂

What fun plans do you have this weekend? 

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