CHICKEN SOUP IS GOOD FOR THE SOUL...AND THE COLD RAINY WEEKENDS....
GEMMA ENJOYED HER SOUP WITH SOME CRUSTY BREAD.
This weekend it was rainy and cold and really miserable out. I actually loved it because it gave me a break from all the busy sports activities we have (soccer games/softball doubleheaders etc)....so I got to run my errands without getting them done within a certain window of time. One of my activitites included grocery shopping. At A&P this week--poultry is 50% off. So no time like the present to stock up on sale items...and STOCK is the key word. I made some Chicken stock and soup...which was perfect considering the weather. The recipe is super easy...and my girls love it.
CHRISTINA'S CHICKEN SOUP RECIPEIngredients:
1 whole chicken
2 split chicken breasts (bone in/skin on)
1 large onion, quartered
4 carrots, cut in 2 inch pieces and peeled + 6 carrots sliced diagonally 1 inch thick
4 ribs celery, cut in 2 inch pieces + 4 ribs celery sliced diagonally 1 inch thick
10 sprigs fresh parsley
2 bay leaves
1 tsp. peppercorns
2 whole cloves garlic, peeled
2 gallons cold water
1 package egg noodles
Directions:
Place everything in stockpot (with exception of 6 carrots and 4 celery, and egg noodles) and place on high heat. When pot begins to boil lower heat and let simmer for about 4 hours. Skim the pot occasionally of foam and such. Remove Chicken from pot. Remove bones from chicken. Set Chicken aside to cool. Roast bones at 400 degrees in oven. Then put bones back into stock and let continue to simmer. After 1 hour strain stock completely of vegetables, peppercorns, bones.
Dice or shred chicken and place back in pot. Add 6 carrots and 4 celery) Prepare noodles as packaged and then add to pot.
serve with crusty parmesan bread.
Chicken soup can be saved for leftovers but stain the broth--otherwise the noodles soak up the broth and become mushy (which I learned the hard way)
GEMMA LOVES HER SOUP! ENJOY!
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