Today was a cold one again! I don’t think that it got above 20 degrees! Clearly it’s a soup night!
Kinda perfect considering I have a leftover roasted chicken in my fridgerator with barely any meat on it (stock-ready, I call it). We’ll start there!
For my Homemade Chicken Stock (sure to cure what ails you) your basic ingredients are:
Roasted organic chicken carcass
2 carrots, halved
2 ribs celery, halved
1 med-large onion (your favorite variety), quartered
1 bulb garlic, quartered
1-2 Tbsp whole peppercorns
2 whole bay leaves
1/4 C apple cider vinegar
A pinch of turmeric
1-2 tsp sea salt (depending on size of pot & how much water)
Splash of cooking sherry
(You can always add additional veggies if you have some that are close to turning as well. Peppers add wonderful flavor to stocks, as do cabbages. Root vegetables like beets do as well!)
If using a crockpot, put everything in, cover with water. Cook on high for 4 hours, then set on low for 3-6 hours.
(My crockpot cooks hotter than most. I usually cook on high for 2-3, then overnight on warm.)
If cooking on the stove, bring it to a boil, then allow to simmer for at least 2 hours. Remember that the longer it cooks the more of the goodness come out into the broth. You don’t want it to reduce though. Be prepared to add water to it if needs be, just bring it back up to boil, then back down to simmer again.
Once its finished cooking, pour the broth through a fine mesh strainer reserving the broth in a large bowl or another pot. Allow the juice to drip out of the vegetables & carcass for a few minutes before you toss it aside.
Onto the rest of the soup…
I know I’m making a poultry-based soup, as I don’t eat much red meat & I’m making fresh chicken stock. I really hadn’t planned for soup today until I looked outside!
This is the view from the door! I do not feel like going to the store…I guess it’s time for “What’s in the Fridge/Freezer Soup”
When I look out in the freezer to grab the chicken, assuming that I’ll be grabbing breasts, thighs, or a combination of both I see these, which I bought at Costco last week
Chicken Andouille Sausages! Its on! Now the decision is noodles, rice, or barley? The traditionalist in me says beans & rice of course, or maybe barley instead of rice…but I have a 2 year old…rice in soup=messy mess. And I have an autistic teen who is picky about veggies, but if they are all in a dish together, he’ll eat them, so they really need to be in the soup…
I decided our dinner:
“Spicy Chicken Noodle Soup”
While the stock was cooking I gathered my ingredients,
Egg noodles (after the picture was taken I measured about 4 cups, dry, into a bowl to be cooked once the stock was finished. You should always add them precooked or they will end up too mushy),
2 C frozen peas (you could use fresh too),
2 C carrots (sliced),
1/2 – 2/3 C some fresh parsley (chopped or minced to your liking),
salt & pepper,
1 Lbs + package Chicken Andouille Sausage
I defrosted & cut up the sausage (these are already cooked, if you haven’t tried them you really should. All natural, gluten free, super tastey!)
Once the stock has finished cooking & is straining, cook your pasta to al dente. Strain as well, reserving a little of the water just in case you need to add a little liquid to your pot.
Pour the stock back into the pot. Add the sausage, carrots, peas, & parsley.
Then add the noodles bring to a low boil season to taste with salt & pepper. Cook until carrots are tender (about 20-30 min depending on how thick you sliced them). If your stock is too concentrated or there is not enough liquid add hot water you reserved from your pasta.
Of course you can make anything for your “What’s in the Fridge Soup,” but this turned out pretty awesome, so I thought I’d share!
Have a wonderful night!