Wednesday, March 16, 2011

Day #74 - Chicken Noodle Soup

Jim was feeling ambitious when we were making our menu for the next couple of weeks. Tonight, he made chicken noodle soup from scratch - chicken broth and all. It was REALLY good and tasted even better when I took some leftover soup for lunch today. There was a TON left, so I'm going to try freezing it - we'll see how that goes.

Chicken Broth:


1 Fryer Chicken
10 Cups Water
1 Large Onion, Sliced
1 Large Carrot, Sliced
1 Celery Rib, Sliced
1 Clove Garlic, Minced
1 Bay Leaf
1 tsp Dried Thyme
1 tsp Salt
1/4 tsp Pepper


In a large soup kettle or dutch oven, combine all ingredients. Slowly bring to a boil over low heat. Cover and simmer for 45 to 60 minutes or until the meat is tender. Skim the surface as foam arises.

Remove the chicken and set aside until cool enough to handle. Remove and discard the skin and bones. Chop the chicken and set aside.

Strain broth through a cheesecloth-lined colander, discarding vegetables and bay leaf. Refrigerate broth for 8 hours or overnight. Remove fat from the surface.

Chicken Noodle Soup:


10 Cups Chicken Broth
2 Large Carrots, Sliced
2 Celery Ribs, Sliced
1 Large Onion, Chopped
2 Cups Egg Noodles
Cubed Chicken
1 Cup Frozen Peas (optional)
1/2 Cup Frozen Cut Beans (optional)


Place broth in a large saucepan or Dutch oven. Add sliced carrots, celery and onion. Bring to a boil. Reduce heat, cover and simmer for 10 minutes until the vegetables are tender. Add egg noodles and chicken. Bring to a boil. Reduce heat, cover and simmer for 6 minutes. Stir in frozen peas and cut beans (if using). Cook for 2 to 4 minutes or until beans and noodles are tender.

Nutritional Information (Approximately for 2 Cups of Soup):

Total Calories: 225 cal

Total Fat: 7 g

Total Carbs: 16 g

Total Protein: 18 g

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