How to Make Chicken Noodle Soup for a Cold Winter's Night
Great Cookware I had a bad case of larengitis this weekend . This pot is perfect for my soup!!!
When I first feel the hint of fall in the air the first thing I want to do is make soup. One of my favorites and easiest to make is Chicken Noodle.
What you will need:
- one whole chicken, washed with insides removed, I like to cut off any extra fat.
- About 2 cups of cut up celery
- One or two Large onions preferably vidalia
- A garlic clove, according to your taste
- A bag of cut up carrots
- One or 2 cups large mushrooms ,cut in half
- Spices and white wine, sugar,dill, rosemary,salt and pepper to taste
- One bag of wide noodles
I start by washing the thawed chicken, putting it in a large soup pan and covering the chicken with water. I add the celery, carrots, onions, garlic and salt and pepper . About 2 tsp each.
Bring the water to a boil, turn down the heat, cover and simmer for an hour or two, until the chicken is falling off the bone.
Now I remove the chicken and let it cool. Leave the water for your broth. All salmonella will be destroyed by the boiling. I like to add a little sugar, chives ,dill, rosemary and more salt and pepper to taste. This is a good time to also add some halved large mushrooms to your soup.
Take all the chicken meat off the bone and put the meat back in the soup. You might need to add some pre-made broth at this time if your water boiled down a lot. You can also add your noodles now and cook till soft. Taste to see if you want more garlic, sugar, salt or pepper.
White wine is awesome added to a bowl of hot soup and adds a lot of flavor.
I like to bake some cornbread to go with my soup. If you are in a hurry just grab a box of Jiffy cornmeal mix and cook it in a well oiled, preheated cast iron fry pan. Hmmm
My family loves this soup and I often add more broth and mushrooms on the second day to make it last longer. Hope you enjoy too.
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