Thursday, February 2, 2012

Gram's Chicken Noodle Soup

3-4 chicken breast bone-in skin-on (more of the good stuff that helps fight colds)
2 tsp salt
2 bay leaves
1-2 stalks of celery cut into pieces
1 onion cut into thick slices
2-3 small carrots, peeled and slices into rounds
3 packages of Herb-Ox chicken bouillon
Noodles of you choice (I prefer Reames noodles, found in the freezer section)

Wash and pat dry the chicken.
Put in large pot, cover with water. Add salt, bay leaves, celery and onion. Bring to a boil, then reduce heat and simmer 1 1/2 hours. Remove chicken and let cool, just enough to keep from scaulding your fingers. Cut chicken into small pieces, discard the bones and skin. Strain broth then return chicken to broth. Add carrots (I also add more celery, cut into thin slices), noodles and Herb-ox chicken bouillon. Cook until noodles are done and carrots are soft.

Heather's Crockpot Quick Cooking variation

I find that chicken noodle soup is a good meal to make the day after I've made a whole chicken in the crockpot.

Make your chicken in the crockpot, follow the recipe here:

Strain and save the juices for the next day's soup. Place leftover chicken in the fridge overnight. The next day, bring a pot of water to a boil and add the chicken bouillon. Finish de-boning the chicken. Once the water is boiling, add in chicken, carrots, celery, bay leaves and noodles. Cook until carrots and celery are tender and the noodles are cooked.

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