Wednesday, September 25, 2013

Classic Soup for the Fall and/or for the Sick

Declan has been at school for 3 days and has already brought home his first cold. I can't remember the last time he had a cold. Or any of us for that matter. The boys' sickness is usually limited to a high fever that goes away within a day or two – but rarely ever runny noses and coughing. So, as soon as I realized that this will not be going away over night I went to the store and stocked up on supplies! $100 later ... I now have an abundance of natural & herbal remedies along with several that are not so ... Drastic times people, drastic times.
• Kleenex until your nose falls off
• Saline solution
• a new nasal aspirator
• thermometer for not only home but the diaper bag as well
• antibacterial hand solution
• quick disinfecting wipes for the bathrooms, toys, and living area.
• baby vapor rub
• daily multivitamin
• 500mg of Vitamin C
• and a super duper container of Emergen-C packets for Keith
• garlic Garlic and GARLIC!
• Essential Oils :: Peppermint, Lavender, Eucalyptus
• Chamomile tea
• Pregnancy tea
• cinnamon
• Local Raw honey
• humidifier

• AND the ingredients for one remedy that is a proven, tried and true, never gonna let you down, sickness must-do, Chicken Noodle Soup! Not from a box, not from a can, but good ole country cooking – homemade from scratch soup! SO! I kept Declan home from school this morning (because why get the rest of his class sick if it can be avoided - seriously people, keep your kids home) and we are going to do just that! So, Lion King is keeping the boys company while I get to work.

First things First - gather your ingredients and get that chicken in the oven!
Place your chicken (mine is 5 pounds) in a roasting pan or rimmed cookie sheet and then stuff the bejeezes out of it with all of the lovelies you can gather in your kitchen. I went with lemon, garlic, onion, and thyme. After it is stuffed past capacity - drizzle with olive oil, and dust with salt & pepper. Nothing crazy, nothing special - just the classics.
Then pop in the oven at 425 degrees for 30 minutes. After the 30 minutes, reduce the heat to 400 degrees and cook for another hour or so. After the hour you will have a golden brown and delicious roasted chicken.
Let it cool down a bit and then pick the dickens out of it. I separate white meat and dark meat out of habit but you don't need to :)
and for the love of all that's holy - DO NOT DISCARD CARCASS! While waiting for the chicken to cook I took the time to cut up my vegetables. Small diced for the soup (on left) and large chunks of veggies for the broth (on the right).
After you have picked the ever loving out of your chicken (and burned off your finger-tips in the process), throw the carcass into a pot with some olive oil and brown it on medium heat for 5-10 minutes.
[side note :: I'm starting to like the word carcass ... Carc.Ass. fun!]
Add your celery, carrots, onions, thyme, bay leaf, pepper corn & garlic to the pot. Remember : these don't have to be pretty... big pieces that can be easily pulled out are optimal.
Then let that sucker get good and simmered for an hour and a half. After your time is up ... remove your carcass and veggies.
Return broth to a simmer and add in your diced up celery, carrots and onions & of course I added some garlic. Garlic makes everything better.
After simmering your veggies in your delicious broth for a good hour or so they should be nice and soft! Now's the time to add your chicken (white and dark meats) to your soup, and get the noodles started. The hubs came home around this time and I got severely distracted so I stopped taking photos & just continued making my soup. ha! I read that the only noodles that should be used in a chicken noodle soup are Kluski noodles.
And because this was my first time at the rodeo I didn't want to stray too far. So where i would normally replace for a whole wheat version I went whole hog enriched Kluski noodle! I made half a bag of the noodles and added them per bowl rather than adding them all to the pot of soup because I wanted to freeze the soup that was left over. And if you've ever reheated a noodle soup - blech, no beuno. But it was perfect the way it turned out! Hubs and the boys gobbled it up no problemo!
Doesn't that look simply divine and everything you are looking for in a soup?! My thoughts exactly! Another helpful hint that I did follow were these all natural liquid flavor packets. I was against it in the beginning but after adding two little packets of all natural flavor enhancer - it did make a lot of delicious difference. You can find them in your chicken broth isle of your local grocery store.

CHICKEN NOODLE SOUP!

ROASTING CHICKEN:
• 1 Roasted Chicken (4lbs+)
• 1 onion
• 1 lemon
• 1 clove garlic
• Fresh thyme
• drizzle of olive oil
• salt and pepper

CHICKEN STOCK:
• 1 large chicken carcass :)
• 1 large Carrot, cut into big peices
• 1 large Celery Stalk, big pieces
• 1 Onion, big pieces
• 4 cloves of Garlic
• 2 sprigs of fresh Thyme
• 1 Bay Leaf
• 1 teaspoon of Black Peppercorns
• 12 cups of Water

FOR THE SOUP:
• 3 medium Carrots, sliced
• 3 medium Celery Stalks, sliced
• 2 Yellow Onion, diced
• 1 teaspoon Sea Salt
• 1/2 teaspoon Black Pepper
• 1 teaspoon Fresh Thyme
• Shredded Chicken of 1 roasted chicken
• 2 cups Kluski Noodles
• 1 teaspoon+ Sea Salt
• 2-4 Packets of Natural Liquid Stock Concentrate (optional but encouraged)

Directions:
Stuff your chicken with aromatics and roast your chicken at 425 degrees for 30 minutes, then back the oven down to 400 degrees for another hour or until cooked through. (a 6lbs chicken took an extra 20 minutes). After the chicken is done and cooled down a bit begin pulling the meat away from the bones. Put to the side or in the fridge until later.

In a large stock pot with the heat on medium, add in the chicken carcass and brown for 5-10 minutes or so. Then add in the roughly chopped carrot, celery, onion, thyme, bay leaf and peppercorns. Pour in 12 cups of water and scrape up any bits from the bottom of the pot. Cover and bring up to a simmer with the lid on, for one hour and thirty minutes or so.

After the hour and a half is up – drain the stock through a strainer and add back to pot. Discard the remaining bones/vegetables.

Bring the stock back up to a simmer and add in your carrots, celery and onions. Add in the sea salt, the black pepper and your thyme. Let simmer until the vegetables are tender.

When vegetables are soft ... Add your chicken to the soup (along with all natural flavor packets) and let simmer until chicken is warmed through. In the mean time, bring a smaller pot of water to boil. Season with sea salt and drop in the noodles. Cook according to package directions. When the noodles are finished, add into bowls and top with your soup – or add the noodles directly to your soup!

ENJOY! and if you're sick - feel better soon! :)

Based on a Chicken Noodle Soup recipe from Simply Scratch

1 comment:

  1. I have a sudden craving for a big bowl of homemade chicken noodle soup. This looks wonderful and comforting.

    ReplyDelete