Chicken Noodle Soup

by Stefani on 12-January-2010

A new day has dawned and we are ALL feeling so much better. The boys (and hence the mama) got a great night’s sleep last night and are rowdy and LOUD as ever today. It’s a wonderful thing. There’s nothing sadder than a spunkless sick little man.

(from one of my favorite children’s illustrators, Gyo Fujikawa)

I know they are beginning to heal when they start saying yelling things like “Mama, a boy who is CONVALESCING should really have some chocolate to make him feel better.” Β The minute that big and much favored word appears I know full well that we are in the clear πŸ™‚

Alas, they didn’t have chocolate, or any of that cheesecake either. What they got was Mama’s Chicken Noodle Soup.

Chicken Noodle Soup

Here’s how it’s done:

As I learned from Molly of Foothill Home Companion, you start with a rotisserie chicken to make your stock. I suppose you could roast it yourself, heck, you could even raise that chicken yourself, but most often I don’t.

Pull off all, or at least a bunch, of the chicken and set that aside. Then plop the carcass, skin and remaining bits of meat in a slow cooker. Cover with water and let it go all day on low. Then put a strainer over your stock pot and dump it through to separate the bones and skin from the broth.

At this point I let it sit for a few minutes and then skim the top to take out some of the fat and bits of this and that.

Molly has a very lovely recipe of her own for chicken noodle soup. You should definitely try them both. We’re used to this one though, and I’m a sucker for an old standby, so it’s what I make.

To your stock, add two bay leaves, a pinch each of dried parsley, thyme and sweet basil. Throw in some garlic, pepper and salt. I don’t know how much, but I’d guess 1/2 a teaspoon of the pepper and a bit more of the salt and garlic. You can always add more at the end if it tastes like it needs a bit more flavor. I also add in a tablespoon of dried onions and two large carrots, chopped small.

Bring all of that to a boil. Once the carrots are beginning to soften add in an 8 oz bag of egg noodles and the chicken that you removed from the bones earlier. Then boil for 7-8 minutes. Don’t forget to remove the bay leaves after it’s boiled!

There you have it, convalescence in a bowl :-).

By the way, there are a lot of wonderful soups on our “Soup List.” If you have any favorite recipes that you’d like to see on the list, just let me know and I’ll add them!

Jen January 12, 2010 at 11:48 am

Mmmmmm… we had rotisserie chicken last night for dinner and I totally should have saved the bones. What a wonderful way to “recycle” it!

Mousy Brown January 12, 2010 at 12:09 pm

That looks yummy! Glad you are all feeling better πŸ˜€

Angela January 12, 2010 at 12:19 pm

I’m loving the use of “convalescence”! So glad the boys are better!!

Cassandra January 12, 2010 at 12:21 pm

Delicious! Thanks for this recipe. I’ve never made chicken noodle soup, so this one sounds like an easy and perfect recipe.

Carine January 12, 2010 at 12:25 pm

That sounds so good. And the smell of chicken soup in the house after a family sick day, there’s really nothing better! Glad everybody is feeling good again.

Aimee January 12, 2010 at 12:31 pm

awesome tip!! our Kroger has Rotisserie Chicken for only $3.99 so I always pick up a few to use the meat for soups or enchiladas or casseroles…and now I have a plan for those crazy carcasses!

Tammy January 12, 2010 at 12:44 pm

I love chicken noodle soup!

Sarah M January 12, 2010 at 5:14 pm

Glad to hear you’re all better! Your boys always make me laugh with their funny sayings!

PS–don’t you just *love* Gyo Fujikawa? His “Night Before Christmas” illustrated book is my favorite of the christmas season. Enjoy your week!
Sarah M

Grandfather January 12, 2010 at 5:28 pm

Don’t forget that they have huge rotisserie chickens at Costco for $4.99.

PS: Am I the only guy around here?

LaughingFamily January 12, 2010 at 7:13 pm

We love rotisserie chickens in my house! I shared my recipe for enchiladas today. Using one chicken, we get 4-5 meals. Yummy, easy, & inexpensive. Sounds like the perfect storm of recipes! πŸ™‚

Kobey January 13, 2010 at 1:08 pm

This is a comment about the sweet winter header. I love it.

Kristine January 13, 2010 at 8:40 pm

The last time my gang was sick I went out to the late-November garden (I’m talking Ontario here) and salvaged a large handful of thyme, stems and all, and some sad-looking oregano, and added them, along with a handful of parsley stems sans leaves (all frozen away) to my chicken stock pot (along with several garlic cloves) and when it was all done, everyone said it was the yummiest soup ever, sick or not. So now I always go heavy on the herbs and everyone loves it! Hooray!

So glad it was a quick-sick in your house. It is so good when they start to sparkle again : )

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