Thursday, April 10, 2008

Chicken Noodle Soup

I took a whole mess of pictures, but by the time I got everything on my computer and realized they were all too steamy and blurry to use, the soup was gone. So I hope you enjoy the picture of the stock!


Disclaimer: the stock started out too bland, so I started dumping in Southwest seasoning. Unfortunately I didn't measure, so it's to taste. You do sample while cooking, don't you?

All measurements are approximate, it's soup, add what you like and as much as you like. I use the meat left after serving a whole chicken, but you can use whatever you like. This makes a very large pot of soup. I always make a lot so I can take it for lunch and have it for leftovers on weekdays I don't feel like cooking, reduce ingredients as necessary for your pot size.

Chicken Noodle Soup

1 Tbsp butter
1 Tbsp olive oil
1 large onion, chopped
4 celery stalks (with leafy tops), chopped
1 pkg mushrooms, chopped (approx 1 cup)
2 cloves garlic, minced
1 Tbsp chopped parsley
2 cups of cooked chicken (shredded, diced or cubed; white or dark meat)
8-12 cups of chicken stock, homemade or store-bought
2 cups uncooked egg noodles

In the bottom of a large stock pot, add butter and olive oil over low heat until butter melts.
Add onion and celery and saute until onion just starts to get translucent (about 2-3 minutes, depending on your stove).
Add mushrooms and garlic, saute until onion is soft (approx 2 more minutes).
Add remaining ingredients, bring to a boil over medium heat.
Turn the heat down until the pot is barely simmering, simmer for 30 minutes.

Makes approx 14 cups of soup, serves 10-12.

Chicken Stock

1 cooked chicken, picked clean (with a little of the dark meat and skin, if possible)
2 large onions
4 large carrots, peeled
8 stalks celery, washed well with leafy tops intact
1 pkg mushrooms
1/4 cup fresh parsley, roughly chopped
1/4 cup fresh thyme, roughly chopped
4 bay leaves
1/2 tsp salt
1/2 tsp pepper
2 tsp southwest seasoning, if you like some kick to your stock

Place chicken in large stock pot (should be able to fully submerse the chicken carcass)
Cut onions in 8 chunks, and add to pot
Cut carrots in 2" long pieces, and add to pot
Cut celery in 2" long pieces, and add to pot
Add remaining ingredients
Fill pot with cold water to completely cover chicken and all ingredients.
Heat on medium-low until just starts to simmer, turn down to low so that it barely simmers. Simmer for 6 hours.
Every 15 minutes check the pot and skim the foam and fat off the surface, you should have less and less after the first hour you should be able to check every 30 minutes.
If the water gets down below the carcass, add more cold water.
When the soup is done, strain the liquid into a large container.
Set it in a sink with cold water and ice in it. You want to cool the stock quickly so it can go right into the refrigerator or freezer.

For refrigeration:
Put the stock direcly in the refrigerator where it will keep for up to 3 days. The fat will harden on top of the stock, you will be able to skim it off after a few hours.

For freezer:
Follow steps for refrigeration, then transfer into the freezer after the fat has been skimmed off. I will keep in the freezer to keep for up to 3 months. When freezing, I portion it into separate bags in 1 cup servings, so I can just grab the amount I need for a recipe.

The stock should be made at least 1 day before you plan on using it, to allow time for the refrigeration and to give the flavors time to meld. Make sure you bring it to a boil for 2-3 minutes before use in any recipe.


Monique said...

Looks yummy. This was a weird Winter, I didn't do any of my usual Winter comfort foods.

Barbara said...

Funny, I didn't last year, but I went a bit overboard this year with stews and soups and winter comfort food. I think I was making up for last year. I think it kind of goes in cycles. I never do stews or soups in the summer, since I don't want to heat the house up we grill a lot or eat sandwiches, salads or other light cold foods.

Vicky said...

Great work.