Chicken
and noodles is a Southern comfort food that makes my husband very
happy. I on the other hand... don't like it because there are no
vegetables in it. So... we compromise and make this thicker chicken
and noodles soup. We are both happy and love it.
When
making our soup we start with one of our farm fresh, hand raised
chickens. My husband and son raise these all summer so we can have
the freezer full of chickens. I have found that you can find equally
good chickens at our local farmers' market. They are worth the money.
You get a much better chicken. We also make the noodles from scratch
from our tried and true noodle recipe. We also always add turmeric
and pink Himalayan salt. We like the way it tastes and I like that
added minerals it gives.
Yummy
Homemade Chicken Noodle Soup
1
whole chicken
4 -6
carrots cut up
2-3
stalks of celery chopped
1
small onion chopped
1 tsp
sea salt
1 tsp
turmeric powder
½
tsp Mrs Dash table blend (any spice blend you like is fine)
½
tsp thyme
1
Tbsp parsley flakes
3
Tbsp flour
1batch homemade
to the pot for another hour to get more of that lovely collagen and minerals out of the bones. Add water as needed.
to the pot for another hour to get more of that lovely collagen and minerals out of the bones. Add water as needed.
Remove
the bones from the broth and strain the broth and return to the stock
pot.
Add
the carrots, celery and onions to the pot. Bring to a boil. Add the
herbs and spices.
Reduce
heat and simmer for about 10 minutes.
Increase
the heat to a full boil and add the handmade noodles. Cook for about
8-10 minutes more.
Mix
the flour with a little water. Stir into the soup. Simmer for
another 5 minutes.
Add
the chicken pieces back to the pot and heat through.
Serve.
Makes
8-10 servings.
We
think it actually makes more than this because there is always enough
left over for lunches the next day.
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