Everybody Needs A Little Chicken Noodle!

by zesty on April 14, 2010 · 9 comments

Welcome to Mid Week Wednesday!  I have nothing exciting in my life to report except… work work work and some upcoming travel to the DC area.  So I thought I would get right to the point and chit chat about some homemade whole wheat chicken noodle soup that very well might loosen your socks.  I don’t want to come right out and say that it will knock your socks off but I am pretty sure they will be loosened.

A simple concept for sure – packed with flavor and missing all the sodium!  What a treat.  I can honestly say that the results were spectacular as I was only able to get one bowl of soup from the huge pot.   Let’s just say Mrs. Zesty and family enjoyed this one.

Ingredients

  • 3-4 lb Whole chicken ( roasted and separated)
  • 1 Tbsp Butter
  • 2 Cups carrot ( chopped)
  • 1 Cup Celery ( chopped)
  • 1 Cup Onion ( chopped)
  • 1 Tbsp. Olive oil
  • 2 Tbsp. Ginger
  • 1 Tsp. Dried Thyme ( optional )
  • 2 Cloves garlic
  • 4 Cups chicken stock ( I used Organic Chicken stock )
  • 3 Cups water
  • 1 Tbsp. Salt
  • 2 Bay Leafs
  • 1 500g Bag Egg noodles

Method

  1. Preheat oven to 350 degrees and prepare the chicken to be roasted.  Clean the cavity, salt the inside, add a bay leaf to the cavity and splash a dollop of butter on top.
  2. Roast until cooked through and browned nicely 9 about 20-25 mins/lb.  Remove from roaster and let cool
  3. In a large saucepan preheated to medium heat, add the olive oil, onion, garlic and ginger
  4. Let the onion cook down for a few minutes until becoming translucent
  5. Toss in the carrots and celery and continue to cook for 7 minutes.
  6. Pull all the chicken off the bird and chop into small pieces and set aside.
  7. In the sauce pan, start adding your flavor – dried thyme and remaining bay leaf.
  8. Toss in the chicken
  9. Add the chicken stock and water and let simmer for 45 minutes.
  10. Stirring occasionally and testing the seasoning adjust prior to adding the noodles
  11. Drop in the noodles and stir to mix.
  12. Let the noodles cook through another 10 minutes.
  13. ENJOY!

Zesty Tip: I think the best thing about this dish is that is freezes well and will last the whole week for lunches and or suppers.  Drop it off to your friends or just eat it all yourself.  This is true comfort food that doesn’t take long to make and is super easy.

The Mandolin Slicer Winner

Let’s put our hands together and rise off the chairs for Georgeann from Hurst, TX. Also, the coupons have a few extra days before they expire so make sure you pick up your own mandolin for the kitchen.  Thanks for everyone who entered the contest.  I believe the turn out was successful.  Georgeann – your mandolin is on it’s way.  Make sure you tell me what you think.

I hope you enjoy the chicken noodle soup.  This was my first time using the whole wheat egg noodles.  I did enjoy them and would likely do it again.  In hindsight I would reduce the number of noodles next time for the amount of broth.

I hope you have a great Wednesday.

Take care

zesty

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