I made a nice big pot of Homemade Chicken Soup with Homemade Noodles today. We’ll have this for dinner for the next three days before Thanksgiving.
Eddie
Eddie
Homemade Chicken Soup
- Thread starter ea56
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Here’s the Recipe
if anyones’ interested. This is an easy soup to make. Instead of using a whole chicken I used about 18 oz. of boneless, skinless chicken breasts. Since cooking boneless chicken breasts in the soup won’t really add a lot of flavor like a whole chicken with the bones and skin, I cook the chicken separately in the MW. Take two 8-9 oz. bonelsss, skinless breasts and place in a pyrex pie plate, pierce both sides with a fork and sprinkle with seasoned salt. Cover dish and nuke at 50% power for about 17 mins. or until 165 F. Let the chickhen cool.
Meanwhile dice 2 good sized onions and saute slowly in 3 tbs. butter over med heat until golden brown and a nice fond forms in the bottom of your 6 quart pot. This builds the flavor and the color. While the onions are sauting, dice 3-4 cups of carrots ( 1/2” dice),and slice 2 cups of celery. Add the carrots and celery to the onions and add about 2-3 quarts of water and 2 tbls.of Knorr Chicken Flavor Boullion Powder or 6 cubes of Chicken boullion, 2 Bay Leaves and 1/2 to 1 tsp. Black Pepper (to taste), add no additional salt. Bring to a boil and lower to simmer. Now cut the cooled chicken into bite sized pieces, or tear if you prefer, and be sure to add to the juices in the pie plate and mix together, this is flavor you don’t want to throw away. Add the chicken to the soup.
Make a recipe of King Arthur Flour Egg Noodles, recipe in link. I made the dough before I started the soup and let it rest at room temp for 1 hr. before rolling out and cutting. Add the cut noodles to the soup and add enough water to bring within 2” from top of the pot. Simmer until the noodles are done and serve. These noodles are very nice in that they don’t get mushy and disintegrate, but hold their shape.
This makes a very flavorful soup, and the sauted onions and carrots give it a nice golden color and rich flavor. By using boneless skinless chicken breasts there is no scum to skim off the soup and with only 3 tbs.of butter for sauteing the onions it is also low fat.
Eddie[this post was last edited: 11/19/2018-23:34]
if anyones’ interested. This is an easy soup to make. Instead of using a whole chicken I used about 18 oz. of boneless, skinless chicken breasts. Since cooking boneless chicken breasts in the soup won’t really add a lot of flavor like a whole chicken with the bones and skin, I cook the chicken separately in the MW. Take two 8-9 oz. bonelsss, skinless breasts and place in a pyrex pie plate, pierce both sides with a fork and sprinkle with seasoned salt. Cover dish and nuke at 50% power for about 17 mins. or until 165 F. Let the chickhen cool.
Meanwhile dice 2 good sized onions and saute slowly in 3 tbs. butter over med heat until golden brown and a nice fond forms in the bottom of your 6 quart pot. This builds the flavor and the color. While the onions are sauting, dice 3-4 cups of carrots ( 1/2” dice),and slice 2 cups of celery. Add the carrots and celery to the onions and add about 2-3 quarts of water and 2 tbls.of Knorr Chicken Flavor Boullion Powder or 6 cubes of Chicken boullion, 2 Bay Leaves and 1/2 to 1 tsp. Black Pepper (to taste), add no additional salt. Bring to a boil and lower to simmer. Now cut the cooled chicken into bite sized pieces, or tear if you prefer, and be sure to add to the juices in the pie plate and mix together, this is flavor you don’t want to throw away. Add the chicken to the soup.
Make a recipe of King Arthur Flour Egg Noodles, recipe in link. I made the dough before I started the soup and let it rest at room temp for 1 hr. before rolling out and cutting. Add the cut noodles to the soup and add enough water to bring within 2” from top of the pot. Simmer until the noodles are done and serve. These noodles are very nice in that they don’t get mushy and disintegrate, but hold their shape.
This makes a very flavorful soup, and the sauted onions and carrots give it a nice golden color and rich flavor. By using boneless skinless chicken breasts there is no scum to skim off the soup and with only 3 tbs.of butter for sauteing the onions it is also low fat.
Eddie[this post was last edited: 11/19/2018-23:34]
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www.kingarthurflour.com
Oh Eddie!!!!!!!!!!!!!!!!!!!!!!!!!!
norgeway
Well-known member
That looks GOOD
REALLY good!
REALLY good!
Eddie!!
Now that is a pot of chicken soup!! Looks so yummy and comforting...just what we need on the cold Michigan morning! Thanks for sharing the recipe!
Now that is a pot of chicken soup!! Looks so yummy and comforting...just what we need on the cold Michigan morning! Thanks for sharing the recipe!
