Chicken Noodle Soup
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Cooking time: 90 minutes for menu |
Chicken Noodle Soup Time: at least 90 minutes
our last big soup of the season
for the stock
chicken carcass with any meat left on from Saturday
OR
2 chicken breasts add to list
the tops from a bunch of celery
OR
1 stalk celery
1 carrot
1 onion
1 1/2 quarts (litres) water and 2 tsp chicken base
OR
half water and half prepared stock
Cut the vegetables into large chunks. If you are using the tops to a bunch of celery use them all - including the leaves. Put chicken and vegetables in soup pot or Dutch oven. If carcass is not covered by the liquid cut it into pieces or turn it half way through cooking time. Cover, bring to a boil, reduce heat and simmer for an hour - or 2 or three; the longer the better. Can be made anytime during the day, cooked for 3 - 5 hours unattended and finished before dinner. Strain stock and return stock to pan. Pick the chicken off the carcass, cut or tear into bite-size pieces and set aside. Discard bones and vegetables.
for the soup
4 - 5 carrots
3 - 4 stalks celery
1 onion
1 tsp dried thyme
1 tsp dried basil
1/2 tsp dried tarragon
6 oz egg noodles, about half of a bag use the rest of the bag with the Choucroute Garnie
the chicken from the carcass
any gravy left from last night
Bring stock to a boil over medium high heat. If you have any gravy/sauce left from last night whisk it into the stock. Cut carrots in half, the long way then thinly slice. 1/8" (3 cm). Add to stock. Thinly slice celery, add to stock. Chop onion, add to stock. Add chicken to stock. Add herbs, cover and simmer - may need to reduce heat a bit. Let simmer for 15 minutes then add the noodles. Taste and adjust seasoning - more chicken base? Too thick? More water? Let noodles cook, taste and adjust again. Serve. Leftovers on Wednesday.
Note: to make this for a crowd add chicken breasts or thighs and more water/stock to the stock along with the carcass and add more carrots, celery, onions and noodles to the soup.
Baked Apples Time: 25 minutes
2 apples, suitable for baking - Golden Delicious, Granny Smith
2 tbs butter
4 tbs brown sugar
2 tsp cinnamon
Core apples - using an apple corer, often masquerading as a potato peeler. Stick it in the stem end and twist. It takes a bit of fussing to get all of the core out but we are not going for any beauty prizes here, so just work at it. Do not go all the way through the bottom of the apple - we don't want the butter to run out! When cored to your satisfaction put half of the butter, sugar and cinnamon into each apple. Put them into a glass baking dish and bake at 350 for 20 - 30 minutes, until tender and juicy. Remove from oven and serve. A little vanilla yogurt is nice on the side, or maybe some ice cream? We normally eat them without but it is, of course, up to you.
Cooking Schedule: 90 minutes or earlier in the day |
Add carrots, celery, onions and herbs to stock |
Cooking for Two? Or more?
Our Weekly Menu Planner Service gives you healthy, gourmet dinners, carefully planned to eliminate waste and insure a wide variety of seasonal, wholesome foods each week.
All text and images are copyright © 2005 - 2007 Kathleen Lerum Zeller.
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