Chicken Noodle - Page 2

Bunti · 09-10-2006, 06:38 PM

Me too!! Sodium be damned, I love it.

It is one of my guilty pleasures!!!

**Rosie** · 10-04-2006, 10:43 AM

I love it too, BUT----who has a good homemade recipe to share for this?????? I've made it several times, good--not great, so I would like to see some good recipes to try!!!!

afeinstitch · 10-05-2006, 10:27 PM

Rosie,

Making chicken soup is fairly easy. Take a chicken, whole or cut up, using parts like all white or all dark, it doesn't matter. The key trick is to leave the skin on the bird. Rinse the chicken well and add to the pot. Add in carrots, onions and celery, salt & pepper, garlic powder and some dill weed, fresh or dried will do. I've also used bay leaves instead the dill.

Add water to almost to the top of the pot. Bring it to the boil and turn down to a low simmer and cook for about an hour or until the meat begins to fall of the bone. Remove the chicken and shred the meat. Remove the veggies and either save it to add back to the soup or toss. Place soup into the fridge so that it will be easy to remove the fat from the soup which will float to the top and solidfy when cold. Reheat with the meat, veggies and noodles if you wish.

Hope you find this easy to do.

Anita

**Rosie** · 10-06-2006, 09:52 AM

Quote:

Originally Posted by afeinstitch

Rosie,

Making chicken soup is fairly easy. Take a chicken, whole or cut up, using parts like all white or all dark, it doesn't matter. The key trick is to leave the skin on the bird. Rinse the chicken well and add to the pot. Add in carrots, onions and celery, salt & pepper, garlic powder and some dill weed, fresh or dried will do. I've also used bay leaves instead the dill.

Add water to almost to the top of the pot. Bring it to the boil and turn down to a low simmer and cook for about an hour or until the meat begins to fall of the bone. Remove the chicken and shred the meat. Remove the veggies and either save it to add back to the soup or toss. Place soup into the fridge so that it will be easy to remove the fat from the soup which will float to the top and solidfy when cold. Reheat with the meat, veggies and noodles if you wish.

Hope you find this easy to do.

Anita

That is pretty much what I do too Anita! Seems pretty simple!

Krazy Kruizers · 10-06-2006, 12:13 PM

Sounds so good!!

**Rosie** · 10-06-2006, 03:43 PM

Can't wait for a nice cold day here to make a big pot!!!

houch · 10-24-2006, 10:22 AM

[quote=Rosie;11558]Can't wait for a nice cold day here to make a big pot!!!

[/q

Just how do you have a nice, cold day in Arkansas????

Think you have to come to MN to know what cold means and nice doesn't go with it!

houch · 10-24-2006, 10:29 AM

Anita, I have done about the same with mine. I have also taken the turkey carcas after Thanksgiving, put it in a big pot, and simmered all day. At that time of year in MN I can put the pot in the garage overnight, don't need to make room in the fridge! I usually add fresh vegies and some turkey left overs after skimming the fat off.
Freezing in small containers makes for a winter long of cold weather eats

**Rosie** · 10-28-2006, 06:35 AM

[quote=houch;12517]

Quote:

Originally Posted by Rosie

Can't wait for a nice cold day here to make a big pot!!!

[/q

Just how do you have a nice, cold day in Arkansas????

Think you have to come to MN to know what cold means and nice doesn't go with it!

Oh trust me Carol, we DO get cold here!!!! Certainly not as cold as you but cold enough for me!!!!

**Rosie** · 11-06-2006, 08:17 AM

I was reading one of the "Best" cookbooks the other day & found a chicken noodle recipe that we tried yesterday. WOW, what flavor!!! A little time consuming but so well worth it. Basically the flavor comes from frying up pcs of a whole chicken, simmering them about 20 minutes, browning the breasts seperately, boiling the noodles seperately, sauteing the veggies seperately then combining things in a certain order. I will post the entire recipe from home tonight!