This Reminds Me

Archive for January 14th, 2012

After so much rich holiday food, I was ready for some soup.  Not some fancy broth with “crumbled this,” or “serve with brie that,” but just plain good soup.  And what’s better than chicken noodle?  Nothing, that’s what.

Ingredients are pretty simple:  A plump chicken; carrots, celery and onion; chicken stock and milk; minced garlic.  Also salt and pepper to taste, though if you use a package or two of chicken stock, you likely won’t need any salt.  Boil your chicken in a stock pot, covering it about 1″  with whatever proportion of prepared chicken stock and water you like.  I like about half/half.  Add a generous heaping spoonful of minced garlic.  Tastes about 45 minutes to boil a 5-lb. bird.

Chop your vegetables while the chicken is cooking.  Rough chop or mince, doesn’t much matter.  For this batch, I used 4 stalks of celery w/leaves, 3 handfuls of baby carrots and a very large onion.  There is no such thing as too much onion.

Once your chicken is cooked, remove it from the bubbling stock.  I place a grooved cutting board next to the pot and just sort of stab and sling the bird.  Run a slotted spoon through the stock a few times to ensure there are no stray chicken parts bobbing.   Add your vegetables to the stock, and simmer until soft.  The smaller the pieces, the quicker the cooking. You can pick your chicken off the bone while the vegetables cook.

Here’s the tricky/dangerous part.  I personally cannot stand chunky cooked carrots and celery.  They disturb me.  But I like the flavors in the soup.  So once they’re soft, begin removing the liquid in batches of 1.5 – 2 cups.  Liquefy in your blender, and pour into bowl.  When you put this bubbling liquid in your blender, it’s going to want to blow the hot stock up to your kitchen ceiling, scorching your face along the way.  No no no.  Hold your hand tightly over the top of the blender, using a dish towel to catch any stray flying dribbles.  Key word is “tightly.”  Don’t let it blow!  Take your time doing these small batches.  It’s worth it.

Return the now-vege’fied stock to the pot.  Boil your noodles in the stock.  How big a package?  Depends on how thick you like your soup.  I used a 1-lb. package of wide egg yolk noodles (my fave.)   Stir often while the noodles cook.  After the noodles are tender, add your picked chicken.  Pretty, no?

Last step:  Add milk.  For this batch, I used about 3 cups.  Taste for additional seasonings.  Garlic salt, maybe?

Mmmmmm, mmmmmm, good!  Hard to say exactly how much this recipe makes – maybe a gallon?  Hannah, Lois and I each enjoyed bowls straight from the pot, then I jarred four pint-sized lunch servings and  a single “I’m really hungry” quart.

Honestly, now – which would you rather have?!