Tuesday, January 17, 2012

Out of this World Chicken Noodle Soup

If you are a long time reader of this blog, you may know that I have posted this recipe before.

But I think it has improved over time, so I am posting it again - with pictures!

Here are the cast of characters (minus the onion and garlic - they didn't show up on time).

You will need:
One stewing chicken
Two boxes Pacific or Gluten Free Chicken Broth
One 12oz package gluten free spaghetti
3-4 carrots
2 stalks celery
1/2 large onion
2 cloves garlic
Dill, basil, oregano, turmeric, poultry seasoning

 First, wash the chicken, being careful to remove giblets.

Set chicken in your mother's vintage 1970-something stock pot breast side down.

Shake on some spices (listed above, except for turmeric) and almost cover the chicken in water.

Loosely cover (leave one side open for ventilation). Bring to a boil and once it is rolling, turn down to medium low to simmer.

Simmer for a good hour and a half, until chicken skin has cracked open and legs move freely.

That was a gross description. Sorry. 

Once your chicken is done, place a large colander over an even larger bowl.

Pour the chicken into the colander and let the bowl catch the broth.

Like so:

Break open the chicken a little bit to allow it to cool.
It's never fun to try to pick apart a flaming hot chicken.

While the chicken is cooling, dice your carrots, celery and onion. Throw it into the pot.

Mince two cloves of garlic into the pot.

Shake some more spices into the pot (add only 1 tsp. turmeric and poultry seasoning) and then add the reserved broth from your big bowl.

Oh, and if you like flavor, DO NOT skim off that fat from your broth!
It is essential to the flavor!

Add 1 to 1 1/2 boxes of the Pacific broth to bring the liquid volume up to about 3/4 full.

You want to save room for the noodles and chicken.

Bring the soup to a boil once again and then reduce heat to medium high until vegetables are crisp tender.

Next, add the entire sleeve of noodles, broken into bite sized pieces.

Meanwhile, be picking apart your chicken. Get as much meat off that sucker as you can.

Keep the soup boiling and stirred until your pasta is done.

Once the noodles are done, turn off the heat and add the chicken.

And serve yourself up a nice little bowl of hot goodness on a cold day.

Happy Comfort Foods!


Becky said...

Hi Jamie:
This soup looks amazing - in fact it's what I'm making for dinner. I read your blog even though I'm not a food freak. I like how you have the regular directions as well as gf directions on all the recipes. -- Thanks so much :)- Becky Weber

The Freak Food Gourmet: Mrs. 'Rohmance' said...

Thank you, Becky! What an encouragement!

Alli said...

This sounds oh so delisious! Not sure if you'll see this since this buy the pre cooked rotisere chicken from the store, any tips on making sure the broth still has lots of flavor when using a pre cooked chicken?