Homemade chicken stock is key!
I know you all know this. And I’m not trying to be all Ina when I say, “Store bought is fine.” But my goodness, soup tastes so much better when made with homemade stock. I swear, we got an extra refrigerator for the basement just so I could keep all the stock I’ve been producing. Eep!.
Making stock is one of my favorite things to do because you can add a variety of aromatics and herbs and it will always come out delicious. Thus, substitute a shallot, red onion, green onion, or leeks if you don’t have a yellow onion. Use thyme, rosemary, sage, or even a tiny bit of dry herbs you have on hand in place of fresh parsley. It’s incredibly hard to make a bad stock.
The chicken I’m going to use in the soup is also used to make the stock, which is a great bonus because it allows me to slow cook the chicken with all those flavors until it’s extremely tender and delicious.
I sincerely hope you try this recipe and enjoy it just as much as we did!
I suck. Sorry it’s been so long since the last blog post. Please be patient with me as I continue to struggle with a dry socket from my wisdom teeth, my entire family is sick with colds, and I am also potty training a 26-month-old. .
Six cups chicken broth; three cooked and then-either-cubed or-shredded chicken breasts; three minced garlic cloves; one onion; four chopped celery stalks; four chopped carrots; one tsp olive oil; one and a half cups dried egg noodles; one cup frozen corn; three cups chopped cabbage; one cup milk; optional chicken bouillion; sage, poultry seasoning, and pepper to taste
Add the chicken broth, chicken, corn, and seasoning. Cook for approximately 25 minutes, or until flavors have had time to meld. Taste and adjust seasoning. This is the time to add the milk if you plan to do so.
I finished the soup with a small amount of milk to give it a slightly creamy texture. Of course, if you would rather have a clear broth soup than a creamy soup, that is optional. This is a delicious, filling soup that’s ideal for a chilly autumn or winter night, or to make for your picky eaters. It has a ton of delectable veggies, noodles, and chicken chunks. Enjoy!.
Instructions: Heat the olive oil in a large soup pot over medium heat. Cook the celery, carrots, onion, and garlic for a few minutes, or until the onions are transparent and soft.
Homemade stock, slow cooked chicken and some extra veggies make this soup fabulously hearty and full of flavor.
I genuinely did wonder, “Does the world really need another chicken?
Every year, I make a version of chicken and noodle soup, but I’ve never really kept track of the ingredients. Since I firmly think that you can make a delicious soup or stew with almost anything you have in your pantry, refrigerator, or freezer, I didn’t think it was necessary to measure or record anything.
But I’ve learned my lesson because occasionally, even though I wang-dang a soup and love it, I can never remember how to make it again. So, that’s why I finally wrote this bad boy down. And I’m glad I did because this is really delicious and perfect for a chilly winter evening.
