Wednesday, February 9, 2011

Chicken Soup

With all the cold and ickys going around, I thought it would be good to make some homemade chicken noodle soup for my family. Bubby is pretty sick, and could use it. Plus, my family just loves it. Because I love you all, I’m going to share my recipe with you. Well, most of it is mine. I learned the basics from watching my step-dad cook. After my corn bread carmelization incident, I have become a pro in the kitchen.
Here’s what ya need:
2 large chicken stock
2 reg. can cream of chicken
Egg noodles
Whole chicken
Celery
Carrots (I’m lazy and get tired of chopping, so feel free to just get two cans of carrots)

Here’s what ya do:
Okay, you’ve risked life and limb at the grocery store, and purchased your ingredients! Congratulations on your survival. Now all you need is a large pot. Dump all the stock and cream of chicken in your pot. It’s about half full now right? Good. Clean the insides out of your chicken, and place her in the pot. Your liquid isn’t quite covering the chicken? That’s fine, just pour in some water. Most of it will evaporate, or soak into your chicken. Boil for a couple hours, until the legs practically fall off when you pull on them. Picken time! You may want to let Henny Penny cool for a few before you peel as much meat as you can off of the bones. Once that’s done you put your strips of chicken back in your pot. Chop your celery and carrots. It doesn’t really matter how much you use (I like plenty of veggies) but remember that you have to save room in that pot for the noodles. Let your pot boil for about 30 minutes with chicken and veggies before you add the noodles. Again, if your broth is low add water. Continue to boil until noodles are nice and soft. Viola! Chicken noodle soup that will last about 3 days worth of left over’s with a family of 4.
Enjoy!
Ta!
A.McBay

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