Here’s the chicken noodle soup where I used my chicken stock made from scratch. Yeah, that’s a lot of work. But you can skip making stock from scratch if you want, and just use some high-quality store-bought stuff. We both thought the soup tasted delicious! Can’t wait to make it again!
- 1 ½ cups chicken
- 1 medium onion
- 2 carrots, cut ½ inch thick
- 2 ribs celery, cut ½ inch thick
- 3 garlic cloves
- 4 fresh thyme sprigs
- 1 bay leaf
- 2 Tbsp extra virgin olive oil
- 8 cups chicken stock
- 8 oz. extra wide egg noodles
- salt, pepper, fresh parsley to taste
- Cook chicken, put in separate bowl
- Brown onion, carrots, celery, garlic, thyme, bay leaf, about 6 minutes
- Add chicken stock and bring to a boil
- Add noodles, simmer until tender, about 5 minutes
- Add chicken back into soup
- Add salt and pepper to taste
- Serve, sprinkle with parsley if desired
When hubby came down with a cold, I woman’d up and made chicken soup from scratch! Literally, from scratch. I deboned whole chickens, and made a chicken stock. Here’s the chicken stock recipe I used, from a class I took at the Whole Foods Cooking School in Lincoln Park. I’ll post the recipe to my chicken noodle soup, which uses this stock, next week.
I used filtered water for my stock, because well, if you’re going to all this trouble to make stock from scratch, why would you skimp on the water?
- 4 lbs chicken carcasses, including necks and backs (I used the bones from 2 chickens)
- 1 large yellow onion, quartered
- 4 carrots, chopped largely
- 4 stalks celery, chopped largely
- 2 leeks, white parts only
- 8-12 sprigs fresh parsley
- 8-10 sprigs fresh thyme
- 4 bay leaves
- 8-12 black peppercorns
- 3 cloves garlic
- 2 gallons (32 quarts) cold water
- Put all ingredients into a large stock pot, adding the water last.
- Cook on high and bring to a boil.
- When the water boils, turn heat to Low and create a simmer.
- Simmer uncovered for 6 to 8 hours. Add hot water as needed to keep ingredients submerged.
- When needed, skim the fat from the broth with the edge of a spoon.
- Strain the stock with a fine mesh strainer into another pot.
- Cool completely and place in refrigerator overnight.
- Remove solidified fat from surface of stock and dispose.
The stock is good in the fridge for 5 – 7 days. You can portion out the stock for freezing – it will keep for 3 months in the freezer.
Has a cold snap hit your town this weekend? Then it’s a good time to stay in and whip up a sweet, hot dessert (or breakfast)! This is also a great way to use up overripe berries in the summer months. You’ll need 4 ramekins or other small, oven-proof dishes for the cobbler. I used mostly all-purpose flour but replaced a tablespoon’s worth with coconut flour, just for kicks.
- 3/4 cup to 1 cup cherries, pitted
- 2 ½ Tbsp sugar
- 1 ½ tsp cornstarch
- 1 ½ tsp lemon juice
- ¼ tsp vanilla extract or almond extract
- ¼ cup flour
- 1 tsp baking powder
- dash salt
- ¼cup milk
- 1 Tbsp butter, melted
- Preheat toaster oven (or regular oven) to 350°F
- Toss cherries in 1 ½ Tbsp sugar, cornstarch, lemon juice, and a dash of vanilla or almond extract.
- Divide evenly into 4 ramekins.
- Place ramekins into oven for 10 minutes, while you prep the batter.
- For the batter: combine flour, remainder of sugar, baking powder, salt, milk, and butter.
- Spoon into ramekins on top of the cherries.
- Bake for about 45 minutes.
- Broil for 2-3 minutes, to brown the tops.
- Enjoy on its own or with ice cream!