Thursday, February 10, 2011

Feeling Chilly?! Homemade Chicken Noodle Soup!

This recipe came from 2 different inspirations! 1- Wedensday in my cooking class we didn't cook so I was craving alittle culinary pleasure. And 2 I keep hearing about all this snow going on in Texas so i figure ya'll could use alittle warming up! So here we go, chicken noodle soup from water to soup! It's amazing and will last you days!!

1 whole chicken cut up into pieces (you can get this at the store. Just look for a chicken into 8 pieces)
3 stalks of celery
2 carrots
1 medium size onion
1 bay leaf
1 stalk of rosemary
3 whole peppercorns
1 chicken or veggie boulon cube
pasta of your choosing

How To:
Take a large pot, put all ingredients (except noodles) and cover with water. Bring to a boil then reduce to a simmer and let cook for 2 hours. *You can totally leave this going and go to class or run some errands, just make sure the heat isn’t too high and you’re golden.
After 2 hours, strain broth into another pot and cut up all the veggies into bit size pieces and shred chicken. Remove peppercorns and bay leaf-throw away Then put all back into broth and bring back to a simmer. If you are serving this all in one night, then when the water is to a boil, add pasta and cook till the noodles are done. Then serve with fresh parsley!
**If you are only serving a few people and will have left overs, cook pasta in another pot and serve individually with the soup. This will keep your noodles from getting really soggy!
I was in the spirit of styling so here are my attempts to make soup look beautiful! First 2 are just with a bunch of parsley and the 2nd two are with finely chopped parsley.

This was really delicious and great for a cold day! Feel free to add anything else in like green beans, peas, corn, or broccoli! You can even make croutons!

Homemade Croutons

1 loaf of stale bread
2 Tbs. Italian seasoning
3 Tbs. olive oil

How To:
Pre heat your oven to 400* F. Cut bread into small cubes. Toss with olive oil then toss with Italian seasoning. Spread out evenly on a cookie sheet and toast cubes till golden brown. **Keep an eye on these they could toast fast! Giving them a good shake to rotate every minute or so helps** After nicely toasted, serve on top of your yummy soup or just eat them plain like I do!
**Sorry there is no picture for these. I have made these before but did not make them for this soup..

Amy, Briana and I are thinking about chicken parmesan soon!! Get excited!!

1 comment:

  1. YUM! This is almost the same recipe my mom uses...makes me miss her...and you of course! I can see you saying all these things like "keep your noodles from getting soggy" and "get excited!" haha I'm weird..