Old-Fashioned Chicken Noodle Soup
Jun. 30th, 2021 07:57 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
fuzzyredThis week, even with the awful heat and humidity, I made Old-Fashioned Chicken Noodle Soup for dinner, from the Better Homes and Gardens New Cookbook Limited Edition.
Ingredients
1 4- to 5-pound stewing chicken, cut up
6 cups water
1/2 cup chopped onion (1 medium)
2 teaspoons salt
1/4 teaspoon black pepper
1 bay leaf
1 1/2 cups dried medium noodles
1 cup chopped carrots (2 medium)
1 cup chopped celery (2 stalks)
2 tablespoons snipped fresh parsley
Directions
1. In a large Dutch oven or kettle combine chicken, water, onion, salt, and pepper. Bring to boiling; reduce heat. Simmer, covered, about 2 hours or until chicken is tender.
2. Remove chicken from broth. When cool enough to handle, separate meat from bones. Discard bones. Cut meat into bite-size pieces; set aside. Discard bay leaf. Skim fat from broth.
3. Bring broth to boiling. Stir in noodles, carrots, and celery. Simmer, covered, about 8 minutes or until noodles are tender but still firm. Stir in chicken and parsley; heat through.
Thoughts and Variations
I didn't find anything labeled "stewing chicken" so I just used a regular whole chicken, and I think it was just under 4lbs. I didn't have proper scissors of knives, so I wasn't really able to cut up the chicken. I did the best I could, and then just flipped it over in the pot about halfway through. I didn't measure any of the vegetables, just used what I think was a medium onion, two medium to large carrots, and three stalks of celery since two didn't look like enough. I didn't really know what to use for "medium noodles" so I used linguine and just snapped it in half. I also eyeballed the amoubt since I couldn't really measure it in a measuring cup; the bundle of snapped noodles was about 2 inches in diameter. I also left out the parsley.
This soup was really tasty. It wasn't complicated either, if you knew how to break apart a chicken. I really don't like handling raw chicken and didn't have the right tools for it, but the soup still worked anyway so at least the recipe was forgiving in that way. I also got a few suggestions on how to do the chicken next time, so I may very well try again. I might also cook the noodles separately next time and cool them before adding them to the soup. Between the chiclen and the noodles, pretty much all of my liquid got absorbed by the time I put the leftovers away. I've just been adding water as I heat the leftovers and it seems to be working fine.
All in all, this was a good recipe and I would make it again, though I will certainly be looking into alternatives to handling the raw chicken (or at least proper tools for doing so) and I may add a few more herbs and spices next time.
Ingredients
1 4- to 5-pound stewing chicken, cut up
6 cups water
1/2 cup chopped onion (1 medium)
2 teaspoons salt
1/4 teaspoon black pepper
1 bay leaf
1 1/2 cups dried medium noodles
1 cup chopped carrots (2 medium)
1 cup chopped celery (2 stalks)
2 tablespoons snipped fresh parsley
Directions
1. In a large Dutch oven or kettle combine chicken, water, onion, salt, and pepper. Bring to boiling; reduce heat. Simmer, covered, about 2 hours or until chicken is tender.
2. Remove chicken from broth. When cool enough to handle, separate meat from bones. Discard bones. Cut meat into bite-size pieces; set aside. Discard bay leaf. Skim fat from broth.
3. Bring broth to boiling. Stir in noodles, carrots, and celery. Simmer, covered, about 8 minutes or until noodles are tender but still firm. Stir in chicken and parsley; heat through.
Thoughts and Variations
I didn't find anything labeled "stewing chicken" so I just used a regular whole chicken, and I think it was just under 4lbs. I didn't have proper scissors of knives, so I wasn't really able to cut up the chicken. I did the best I could, and then just flipped it over in the pot about halfway through. I didn't measure any of the vegetables, just used what I think was a medium onion, two medium to large carrots, and three stalks of celery since two didn't look like enough. I didn't really know what to use for "medium noodles" so I used linguine and just snapped it in half. I also eyeballed the amoubt since I couldn't really measure it in a measuring cup; the bundle of snapped noodles was about 2 inches in diameter. I also left out the parsley.
This soup was really tasty. It wasn't complicated either, if you knew how to break apart a chicken. I really don't like handling raw chicken and didn't have the right tools for it, but the soup still worked anyway so at least the recipe was forgiving in that way. I also got a few suggestions on how to do the chicken next time, so I may very well try again. I might also cook the noodles separately next time and cool them before adding them to the soup. Between the chiclen and the noodles, pretty much all of my liquid got absorbed by the time I put the leftovers away. I've just been adding water as I heat the leftovers and it seems to be working fine.
All in all, this was a good recipe and I would make it again, though I will certainly be looking into alternatives to handling the raw chicken (or at least proper tools for doing so) and I may add a few more herbs and spices next time.
