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Chicken Noodle Soup from Scratch

19 Feb

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!

chicken noodle soup

Ingredients

  • 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

 

Directions

  1. Cook chicken, put in separate bowl
  2. Brown onion, carrots, celery, garlic, thyme, bay leaf, about 6 minutesdsc05967
  3. Add chicken stock and bring to a boil
  4. Add noodles, simmer until tender, about 5 minutes
  5. Add chicken back into soup
  6. Add salt and pepper to taste
  7. Serve, sprinkle with parsley if desired

 

Easy Chicken Stock

12 Feb

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?

Ingredients

  • 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 

 

Directions

  1. Put all ingredients into a large stock pot, adding the water last.dsc05966
  2. Cook on high and bring to a boil.
  3. When the water boils, turn heat to Low and create a simmer.
  4. Simmer uncovered for 6 to 8 hours. Add hot water as needed to keep ingredients submerged.
  5. When needed, skim the fat from the broth with the edge of a spoon.
  6. Strain the stock with a fine mesh strainer into another pot.
  7. Cool completely and place in refrigerator overnight.
  8. 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.

 

Chicken Tortilla Soup

10 Jul

A couple years ago, I had the best chicken tortilla soup ever at Iguana Cantina in Aruba. I’ve been trying to imitate that recipe ever since. I’ve tried many recipes, sampled other tortilla soups stateside, and nothing has ever come close. There have been soups that were too thin, too brothy, too tomatoey… but alas, I have finally got something as delicious as Iguana’s version!! Here’s a super healthy, thick, flavorful, chicken tortilla soup that’s gluten-free and made without cream! (Insert happy dance here).

Ingredients

  • 4 chicken breasts (about 1.5 lbs), cut into large pieces
  • 7 cups chicken stock
  • 3 carrots, chopped
  • 2 ribs celery, chopped  
  • 2 red or orange bell peppers, chopped
  • 1 onion, chopped
  • 3 cloves garlic
  • 30 oz cannelini beans (two 15 oz cans, drained and rinsed)
  • 4 Tbsp tomato paste
  • 3 tsp cumin
  • 3 tsp coriander
  • 2 tsp smoked paprika
  • 1 tsp chili powder
  • 1 tsp black pepper
  • 1 tsp sea salt
  • 1/2 tsp cayenne
  • Optional toppings: corn, avocado, sour cream, tortilla strips

Directions

  1. Sautée carrots, celery, bell peppers, onion, and garlic until fragrant and soft. Put into slow cooker.DSC05839
  2. Sautée chicken pieces until brown on all side, about 3-4 minutes. Add to slow cooker.
  3. Add remaining ingredients to the slow cooker (except those marked “Optional toppings”)
  4. Cook in the slow cooker 8 – 9 hours on LOW or 4 – 5 hours on HIGH.
  5. Remove chicken and place in a separate bowl. Shred the chicken.
  6. Puree the rest of the soup using an immersion blender, or in a blender.
  7. Return chicken to the soup. Add corn if desired.
  8. Ladle into bowls, and serve with diced avocado, sour cream, or tortilla strips if desired.DSC05842

Easy Soy Ginger Chicken

21 Dec

One of my favourite summertime foods is chicken drumsticks that my dad would grill outside on the barbecue.  Now that it’s winter and cold outside, I decided to bake my chicken drumsticks indoors… and they came out great! The key is to marinate the chicken for 12-48 hours, turning once. This easy soy-ginger marinade makes for a yummy Asian-inspired meal.

DSC01125Ingredients

  • 3 lbs chicken drumsticks
  • ½ cup soy sauce, low-sodium
  • ¼ cup packed brown sugar
  • ¼ + ⅛ tsp ginger  (or 3 Tbsp fresh ginger)
  • 5 cloves garlic, minced
  • 2 tsp sesame oil
  • 1 tsp black pepper

Directions

  1. Make the marinade by combining all ingredients except chicken.
  2. Place the drumsticks in a large Ziploc bag, a glass bowl, or baking dish. Cover with the marinade.
  3. Refrigerate for 12-48 hours. Turn the drumsticks at least once during the marinating time, to ensure they are all coated evenly.
  4. When you’re reading to cook: Bring the chicken to room temperature (let it sit out on the counter for 30 minutes before baking). Meanwhile, preheat the oven to 475F with rack in the middle.
  5. Arrange the drumsticks in a single layer in a broiler-proof baking dish or a pan.DSC01116
  6. Bake until the chicken turns a dark brown colour, about 40 minutes.
  7. Set the oven to broil. Broil until the chicken skin is crisp, about 3-5 minutes.DSC01118
  8. Serve with Chinese vegetables like bok choy and enjoy!

 

 

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