There is almost nothing better in the world.......

[JEDIYoda]

that making your own Chicken noodle soup from scratch!! UUmmm
Since I cook for one person and have to control my salt intake ---
I use a cup of diced carrots and a cup of diced onions and a cup of diced celery.
I sweat my vegetables in a cooking pot with a tablespoon of oil. I prefer vegetable oil!
While I am doing this, I have a chicken thigh and drumstick boiling until cooked! Don`t over boil! I feel that over boiled chicken becomes rubbery!
Then with my hands a take the meat off the chicken! Then you can either chop the chicken meat or just add it to the mixture.
Then after boiling the chicken I skim off the top and add approx. 6 cups of the stock to the mirapoix mixture!
I also add 1 or 2 teaspoons of low salt chicken bouillon for added flavor(you could also use store bought chicken broth). But this can be left out!
Then you can either make the noodles from scratch (my sister says it is easier to use dried egg noodles)or just add approx. 2 cups of dried egg noodles or for that matter whatever type of noodles you like!
I will cook the noodles separately and then add them to the mixture!
Then I bring the mixture to a boil and reduce the heat to a simmer for approx. 20 minutes!
Its really an easy recipe that you can add other things such as spices.
I like to add 1 tablespoon of Thyme and 1/2 a table spoon of pepper! Sometimes I will also add 1/2 tablespoon of cayenned pepper. More often then that not instead of the cayenne I will a some finely chopped jalapenos!

Enjoy!!

 

[JEDIYoda]

But then again I love to make sauces, such as Verde Mole or a regular mole.....UUUmmmm

 

[DietDrThunder]

That doesn't look like chicken. That looks like brisket noodle soup.

 

[ultimatebob]

Hmm... must be a dark meat chicken.

If this post had a recipe, it might be Coolcoin worthy... just sayin.

 

[nakedfrog]

Sex?

 

[Regs]

Am I the only one put off by the picture? Bad lighting, dark beef, dirty ridge around a plain bowl, a keyboard as a back drop, a monitor giving off a bluish hue, and a overly exaggerated optimistic post about it?

Sorry - this thread could not end with nakedfrog questioning Sex as a better alternative.

 

[JEDIYoda]

Am I the only one put off by the picture? Bad lighting, dark beef, dirty ridge around a plain bowl, a keyboard as a back drop, a monitor giving off a bluish hue, and a overly exaggerated optimistic post about it?

Sorry - this thread could not end with nakedfrog questioning Sex as a better alternative.

dark Chicken not beef!
The picture ewas not suppose to win a photography award! -- Which it will not!
Who actually cares about the blue huh on top of the picture?
Nothing was exaggerated about the depth of flavor, nor the taste! I am sorry that you don`t have Taste a vision!!
You are the one missing out on home made chicken noodle soup!
Which beats the stuff in a can all to hell!!
Have a better week than you apparently are having!!

 

[lxskllr]

Yea, I can appreciate the honest picture. Better than the art shots that were made to impress facebookers.

 

[nakedfrog]

dark Chicken not beef!
The picture ewas not suppose to win a photography award! -- Which it will not!
Who actually cares about the blue huh on top of the picture?
Nothing was exaggerated about the depth of flavor, nor the taste! I am sorry that you don`t have Taste a vision!!
You are the one missing out on home made chicken noodle soup!
Which beats the stuff in a can all to hell!!
Have a better week than you apparently are having!!

IDK, I didn't have any chicken noodle soup made from scratch this week, but I did have sex, and I regret nothing. NOTHING!

 

[feralkid]

Have you ever put butter on a pop tart?

 

[JEDIYoda]

Have you ever put butter on a pop tart?

ok...you win!! But it must be a hot pop tart!!! I like my Tarts hot!! In more ways than one!! lolol

 

[Fritzo]

Soups and consommé are some of my specialties!

 

[destrekor]

Have you ever put butter on a pop tart?

A pop tart properly prepared in a toaster, with butter spread on it immediately after it pops out of the toaster, is quite possibly one of the finest things I learned in a high school class backroom where we did our own lunch break hideout instead of going to the cafeteria. And it has been ages since I did this, which is probably for the best. lol

 

[Fritzo]

Hmm... must be a dark meat chicken.

If this post had a recipe, it might be Coolcoin worthy... just sayin.

It's thigh meat that hasn't been cooked long enough to melt the collegen in the meat fibers. You can get around this by:

- Browning the skin on the chicken and cook it about 50% of the way. Color=flavor. Uncolored meat will taste bland/metallic when boiled.
- Remove from the pan, and sweat some coarsely chopped carrots, celery, and an onion cut in half (skin on!). You can add a head of garlic (unpeeled, cut in half) as well. The skin makes the broth turn a nice yellow color. These vegetables will be removed later.
- Once sweated off, fill with water, add some salt, peppercorns, 2 bay leaves and thyme sprigs tied together. Add your chicken back in and simmer for 1-2 hours (you can go several hours if you want more intense flavors!).
- Remove the chicken and allow to cool. Strain the vegetables. They're delicious with some vinaigrette dressing if you want a quick lunch while waiting for your soup!
- Adjust the seasoning of the broth...add salt and pepper as needed.
- Add fresh diced/slices carrots and celery to the broth. Some people add potatoes, leeks, and an English twist is adding peas. You do you. Let the carrots cook off a while
- Add noodles to the broth at this point. Let them cook for 5 minutes.
- Remove the meat from the bones and dice it up, then add it to the broth.
- Once the noodles are done, let the soup sit off the heat for 20-30 minutes.

Cooking the chicken this way will keep the chicken white and prevent discoloring. You can also cook the broth (well, technically 'stock' in this case) and let it sit overnight in the fridge. This will allow the fat to congeal on top and makes it easy to remove---this fat is called "schmaltz' and is cooking gold! Use it to fry potatoes or to season vegetables!

Hope this helps

 

[Fritzo]

Have you ever put butter on a pop tart?

Yes, I immediately did it after seeing this It's nothing special...

 

[JEDIYoda]

Cooking the chicken this way will keep the chicken white and prevent discoloring. !

That is true......but the meat in that picture was not discolored and tasted real fine!! The issue was according to one person the picture looked terrible.....
Sorry but the picture is what it si….the meat was mostly dark meat and it did have some breast meat in the soup! It just so happened that I really was not trying to get a nice award winning picture and dark meat is still dark meat no matter how you try to cook ir!
As far as your recipe goes its a nice recipe...but alas......
Too many steps for perhaps amarginally better tadting chicken nooble soup!!
Peace!!

 

[JEDIYoda]

Hot corn bread with real butter is also awesome!!

 

[Fritzo]

That is true......but the meat in that picture was not discolored and tasted real fine!! The issue was according to one person the picture looked terrible.....
Sorry but the picture is what it si….the meat was mostly dark meat and it did have some breast meat in the soup! It just so happened that I really was not trying to get a nice award winning picture and dark meat is still dark meat no matter how you try to cook ir!
As far as your recipe goes its a nice recipe...but alas......
Too many steps for perhaps amarginally better tadting chicken nooble soup!!
Peace!!

It's really not a lot of steps...you can get everything done pretty quickly (it's just a standard soup/stock making technique that most restaurants use). At very least though, brown your chicken. Trust me on this. Also, leaving the skin on the onion (root attached, cut in half) really makes a nice golden broth + imparts the onion flavor without leaving chunks of onion in the soup. Leaving the root on allows it to stay whole for easy removal.