Friday, September 10, 2010

Chicken Noodle Soup

Remember that time that I found out I was allergic to chicken, and then my new two blog posts were chicken recipes.

That's because I'm protesting.

John is sick! Poor guy has had a cold for the entire week! SO, on Tuesday we made my (slash my mom's) famous chicken noodle soup for him! Enjoy!


1 rotisserie chicken (herb crusted, pref.)
2 32 oz. cartons of chicken stock (GOOD chicken stock, PLEASE)
1/4 white onion, chopped (or, if you're John, annihilated)
3 carrots, peeled and chopped into 1/4" rounds
3 stalks of celery, chopped into 1/4" semi-circles
2 tbsp. butter
1 bay leaf
1 tbsp each of the following: dill, tarragon, thyme, parsley (or you could just toss in a classic Bouquet Garni, plus some dill...dill is essential)
Salt and pepper to taste (I like to just lightly season the meat, and then pepper the heck of of the soup itself)
1 package of egg noodles (you'll end up using about 3/4 of a package)


1) Tear that chicken apart! Separate skin and bones from the meat. Place skin and bones in a large stock pot with chicken stock and herbs. Simmer for 15 minutes. Strain the broth from the skin and bones. Return broth to stock pot and bring to a boil to cook egg noodles.

2) Meanwhile, chop chicken meat into bite-sized chunks.

3) ALSO meanwhile (btw, having 3 arms is required for this recipe...or a nice fiance who's willing to help out even though he's sick!), melt butter in a pan and saute the veggies until soft (keep the heat looooow).

4) Once egg noodles have cooked, veggies have been sauteed, and meat has been chopped, combine all ingredients into the stock pot and lightly simmer for 15 minutes.

5) Salt and pepper as desired, and serve!

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