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Stock Pot |
It's snowing outside, so I roasted a 6-lb. chicken for dinner (think comfort food). Tomorrow, I'll use the stock I made from boiling the carcass and pan drippings to make a big steaming pot of deee-licious chicken noodle soup. Since many of you are dealing with, well, frightful weather, too, it pleases me to share this delightful recipe.
Please, however, note:
- I can cook, but I'm not a cook - this recipe is foolproof.
- Don't hold your breath that I'll ever post another recipe; this is, in fact, not a cooking blog. :)
HOMESTYLE CHICKEN NOODLE SOUP
Original recipe authored by Paula Deen
(makes 6 to 8 servings)
1/4 cup butter
3 medium carrots, thinly sliced (or a 1-lb. bag of crinkle-cut carrot chips)
1 onion, chopped
1 cup thinly sliced celery (about three ribs)
1 8-oz. (or close to it) package of sliced baby bella mushrooms
3 quarts chicken broth
(I boiled my chicken carcass + pan drippings in 3 quarts of water for 30 min.,
then strained out the broth.)
1 bay leaf
2 teaspoons minced fresh thyme (or 1 tsp. dried)
1 teaspoon salt (I use sea salt and add extra to taste since my broth is not salted.)
1/2 teaspoon ground black pepper
2 cups (more if desired) shredded cooked chicken
2 cups uncooked wide egg noodles
In a large Dutch oven, melt butter over medium-high heat. Add carrots, onion, celery and mushrooms; cook 6-7 minutes, stirring frequently, or until tender. Add broth, bay leaf, thyme, salt and pepper; bring to a boil, reduce heat, and simmer, 15 minutes. Stir in chicken and noodles; simmer 8 to 10 minutes, or until noodles are tender. Garnish with fresh thyme, if desired. Enjoy. :)
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I'z'll do 'bout anything fer sum cheekun, pleeez. |