Since it's cold and flu season - There's scientific research to prove Chicken Noodle Soup helps (if nothing else, the steam feels good to a stuffy nose). I'll let you Google the science yourself. Here's how I like to make mine... (WARNING it's not low-fat or low-sodium... and it's more work than Campbell's...)
1 or 2 Leg Quarters or Breast (with bones and some skin)
1 Onion
1 or 2 Carrots
1 or 2 Celery Stalks
Whole Bay Leaf
Seasonings: Pepper, Thyme, Celery salt, Garlic powder, or Mrs. Dash
Chicken Boullion
Egg Noodles (whole grain if desired)
Cut up onion, carrot and celery. Boil it in a pot with the chicken parts, bay leaf, and seasonings with just enough water to cover the chicken. When the chicken is done (no longer pink), remove it from the pot, let it cool a bit. At this point, I taste the broth and add chicken boullion and additional seasoning 'til it tastes right. Sorry, I can't give you more exact amounts here... it's different every time...
Depending on how much broth I've made (and my mood), sometimes I cook the noodles in the broth, sometimes in a separate pot. If you cook the noodles separately, drain them before you add into the soup. After the chicken has cooled a bit, remove the skin, and add the meat back into the soup as you remove it from the bone.
If you're in the mood and have the ingredients onhand, adding any of the following can be tasty: corn, a potato, beans.
I'd love to hear of anyone else's Chicken Soup recipe! Thanks!
No comments:
Post a Comment