Thursday, October 11, 2012
Easy Peasy Chicken Soup
This soup can be made easily in the afternoon and served for dinner. The prep time is about 10 minutes, and total cook and simmer time about an hour. I served it with buttermilk biscuits, but crackers would be fun too.
1 cooked rotisserie chicken, original recipe (find it at around the deli counter)
3 large carrots, peeled and diced
3 ribs of celery, diced
1/2 of an onion, diced
2 tsp. minced garlic
1 bay leaf
1 tsp. pepper
2 tsp. kosher salt
2 quarts reduced sodium chicken stock
1/2 package wide egg noodles
In a large stock pot, saute carrots, celery, onion , salt, and pepper in a tablespoon of oil for 10 to 15 minutes.
While the vegetables are softening, skin and remove the chicken from the bone. The best way to do this, is with clean hands. As you are pulling the chicken off the bone, discard the skin, fat, or any tendons. Simply shred the meat with your hands and set aside. You will have about 2 cups of cooked chicken, both white and dark meat.
Once the vegetables are tender, add the garlic and cook a minute or so. Then add the chicken stock and bay leaf. Allow to simmer about 20 minutes, then add the cooked chicken. Simmer for another 20 to 30 minutes.
In another stock pot, bring 2 to 3 quarts of water to a boil. Cook the egg noodles according to the package instructions. Drain and put into a separate container for storage (you may add 1/2 tsp. of oil to prevent them from sticking).
Once the soup has simmered, remove the bay leaf. You are ready to go. Just add your noodles to a bowl and cover with the hot soup. Store remaining noodles and soup in different containers. When reheating, add the noodles to each serving. This stops the pasta from soaking up the broth in your soup while storing it.