Thursday, January 27, 2011

Chicken Noodle Soup

My husband likes to watch the cooking channel sometimes. One of the shows that he likes is Tyler Florence. He makes some yummy stuff. The other day he said to me, "I'm going to make Chicken Noodle Soup."  I stopped and said okay, but I thought to myself, this may not be so great. However I was quite wrong. It was very good, and it was fresh, without all of the processed junk in it. It was at a good time too, because I felt like I was coming down with a cold, so it hit the spot. Please forgive me though, I tried to get as many pics as I could of this, but my husband is very fast, so I missed a few.  Here is what you need to make it.
Chicken Stock
-1 whole free range Chicken (about 3 1/2 pounds) rinsed, giblets discarded.
-2 Carrots, cut in large chunks
-3 Celery stalks, cut in large chunks
-2 large Onions, quartered
-1 head of Garlic, halved
-1 Turnip, halved
-1/4 bunch of fresh Thyme
-2 Bay leaves
-1 Teaspoon whole Black Peppercorns
-2 Tablespoons EVOO
-1 medium Onion
-3 Garlic Cloves
-2 medium Carrots (cut diagonally into 1/2 inch thick slices)
-2 Celery ribs, halved lengthwise, and cut into 1/2 inch thick slices
-4 fresh Thyme leaves
-1 Bay leaf
-2 quarts Chicken Stock (recipe above)
-8 ounces dried wide Egg Noodles
-1 1/2 cups shredded cooked Chicken
-Kosher salt and fresh Ground Pepper
- 1 Handful fresh leaf Parsley, finely chopped.
Phewww (wiping forehead, that was a lot)
Okay, so lets get started.
Place your Chicken in the pot, and start filling it up. Pour in only enough cold water to cover, to much and the broth will taste weak. Place pot on medium heat.
 Cut up your Carrots, Celery, Onion, Garlic, and Thyme. Place them all in your pot.

 Put in your Black Pepper.
Add in your Thyme.
 Next, put in your Bay leaf.
 Mix, and let it come to a boil.
 It's starts to smell really good at this point! Lower the heat to medium-low and gently simmer for 1 to 1/2 hours, partially covered, until the chicken is done.
 As it cooks, skim out any impurities that rise to the surface; add a little more water to keep the Chicken covered while simmering.
Carefully remove the Chicken to a cutting board. It will fall apart as your lift it, so be gentle. When it is cool enough to handle, discard the skin and bones. Hand shred the meat into a storage container.
 Steiner wanted to have some! It was so tender, and it smelled so good!
 Next, get rid of all the veggies/discards in your broth, you only want the liquid at this point.
Side Note: The recipe says to use the stock right away. If you don't use it right then, it says to put the pot in a sink full of ice water, and stir to cool it down. Cover and refrigerate it. It can be in the fridge for a week, or freeze.
 You should only have this left.
Clean out your pot at this point, you will be using it again. Once clean, put on medium heat, and coat it with your EVOO.

 Add your Onion, Garlic, Carrots, Celery, Thyme, and Bay leaf. Cook and stir for about 6 minutes, until the veggies are soft but not browned.
Pour in the Chicken stock and bring the liquid to a boil.
Add the noodles and simmer for 5 minutes until tender.
Fold in the Chicken, and continue to simmer for another couple of minutes to heat through; season with Salt and Pepper.
 Sprinkle with Chopped Parsley before serving.
 Mix in.
Yummy yummy in my tummy!
Recipe courtesy of Tyler Florence

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