Saturday, December 15, 2012

Nothing like some Homemade Chicken Noodle Soup

Today was cold (by AZ standards) and rainy.  And after yesterday's events with the horrible tragedy at Sandy Hook Elementary, it seemed like a good day to hunker down with the family and just enjoy each other.  
I love the colder weather, coming in from outside to some hot chocolate and eating some warm soup for dinner.  Nothing says love and family like homemade chicken noodle soup.  And since the kiddos have the sniffles (again!) it was the perfect meal for everyone.  
It is SOO easy to make and SO much better than that canned stuff.  I'm sure everyone has their own special way of making it, here's mine.

Get yourself a whole roasted chicken, either roast it yourself, like we did this time, or buy one of those roasters in the store if you're looking for a short cut.  Enjoy 75% of the meat off of that bird, but SAVE THE BONES!  And save a bit of meat to throw in the soup too.

I tend to make A LOT of soup, some to eat now and some to stash away in the freezer for when we need some soup but have no time to make it.
1 whole roasted chicken, 75% consumed, bones and last 25% of meat saved
6-7 garlic cloves, minced
2 small shallots, minced
1 stalk of celery chopped, about 1/4 inch thick pieces
8 medium carrots chopped
Fresh parsley, chopped
olive oil
salt and pepper

In a stock pot with the bottom coated in olive oil, saute the garlic and shallots until the shallots are tender.  Add the carrots and celery, saute until the celery just starts to get tender.  Add about 12 cups of water and the chicken bones, the best way I've found to do this is to get a brewing bag and throw the bones in that, and then put the bag in the water.  This way you don't have to hunt for the bones when the soup is done.  Tried this when the hubs was into brewing beer, it worked wonderfully :).  Bring this all to a boil and let it cook for about 2-3 hours.
Taste the broth, add salt as needed.  When you're satisfied with the broth, add the chicken pieces and some noodles.  I use some fideo noodles my aunt sends from Spain, IMHO they *make* the soup, but some angel hair noodles broken up would work too.  Throw in the chopped parsley at this point.

Eat with some crusty bread and freeze the leftovers.  So easy, so cheap, and tastes like home.

And do me a favor, hug your babies tight, and appreciate them.  Even when they are exhausting and you are exhausted, you just never know.

P.S. I know it's been AGES since my last post, I promise I didn't forget about you.  My baby thinks napping is optional these days unless he does it in mama's lap after nursing.  This does not lend itself to lots of mama time to be doing the blogging.

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