Homemade chicken noodle soup
Nov. 11th, 2007 06:52 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
jebbypal3 chicken breasts
at least two pieces of celery
four carrots
half an onion or dehydrated onion pieces
various spices
chop up the celery. Peel the carrots and chop them up. If you have the onion, dice it up. Dump all this in your soup pot (or large sauce pan).
Slice your chicken breasts into pieces and add to the pot.
Add about 4 cups of water --- adjust if you want it to be more dilute (I used probably closer to 6 or 7). Turn the heat on to medium.
Pull out your spices. If you have (or can make) bouquet garni - go ahead. Otherwise, add a generous amount of thyme and parsley and one to two bay leaves. Also good to add: rosemary, oregano, a bit of garlic, and marjoram. Add salt and pepper -- go with less here -- you can add to taste later once the chicken is cooked.
Cook at low boil for an hour until the chicken is cooked. If you have a large saucepan, take your chicken out (also, if you have bouquet garni, fish it out now). If you have a soup pot, you can leave chicken as is. Dump in the pasta of your choice and return soup to a high boil to cook the pasta. Once it's cooked, remove the pan from heat (add back your chicken if you took it out) and enjoy!
I was rather impressed with how well it turned out since I didn't have chicken stock. Of course, I also haven't had chicken noodle soup in oh....three years at least.
at least two pieces of celery
four carrots
half an onion or dehydrated onion pieces
various spices
chop up the celery. Peel the carrots and chop them up. If you have the onion, dice it up. Dump all this in your soup pot (or large sauce pan).
Slice your chicken breasts into pieces and add to the pot.
Add about 4 cups of water --- adjust if you want it to be more dilute (I used probably closer to 6 or 7). Turn the heat on to medium.
Pull out your spices. If you have (or can make) bouquet garni - go ahead. Otherwise, add a generous amount of thyme and parsley and one to two bay leaves. Also good to add: rosemary, oregano, a bit of garlic, and marjoram. Add salt and pepper -- go with less here -- you can add to taste later once the chicken is cooked.
Cook at low boil for an hour until the chicken is cooked. If you have a large saucepan, take your chicken out (also, if you have bouquet garni, fish it out now). If you have a soup pot, you can leave chicken as is. Dump in the pasta of your choice and return soup to a high boil to cook the pasta. Once it's cooked, remove the pan from heat (add back your chicken if you took it out) and enjoy!
I was rather impressed with how well it turned out since I didn't have chicken stock. Of course, I also haven't had chicken noodle soup in oh....three years at least.
(no subject)
Date: 2007-11-12 12:05 am (UTC)I think I may try this next weekend. I'll let you know if I die of food poisoning. ;)
(no subject)
Date: 2007-11-12 12:08 am (UTC)(no subject)
Date: 2007-11-12 12:50 am (UTC)