Saturday, November 18, 2006

Chicken Noodle Soup

I combined a couple of different recipes for this, and it was wonderfully good. It's a simple recipe, but nourishing, especially when you have a sad, sick husband in the house. It's also cheap, as the only ingredient that costs much at all is the whole chicken, and those are never very expensive. I tried to make homemade noodles for this but was not happy with the results-I didn't roll them thin enough, and was wishing I had a pasta machine to get them wafer thin. I'd use commercial frozen or dried egg noodles next time, until I figure out the right noodle recipe.

2 Quarts Chicken stock, from The New Best Recipe ideally
Breast meat from above recipe, shredded. (two chicken breasts' worth)
2 TBS reserved chicken fat from above recipe, or vegetable oil
2-4 carrots, depending on size and your love of carrots, peeled and cut into 1/4" rounds
2 celery stalks, sliced
1 medium onion, diced
1-3 cloves chopped garlic
1/2 tsp dried thyme
8 oz wide egg noodles
ground black pepper

Heat chicken fat in dutch oven over medium high heat. Add vegetables and garlic (is garlic a vegetable?) and saute about 5 minutes, until softened. Stir occasionally so garlic doesn't scorch.

Add stock, chicken meat, thyme and simmer until veggies are tender.

Add noodles and cook until just tender, about 5 minutes (note: if you plan to freeze, don't add noodles now. Wait til you serve, and add at the end of your reheating time, or else they'll get way too mushy).

Add black pepper, salt (if needed) and a dash of sherry, all to taste.

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