Friday, July 23, 2010

Homemade Chicken Noodle Soup

I made this soup the last time I was sick.  Did you know that drinking chicken soup when your sick actually does help?  It's not a myth.  I did a little research before making the soup because I didn't want to go through the hassle of making it, if it wasn't going to help, but it actually did. And it tasted really good too. A little trick I use is to roast the veggies and chicken instead of boiling it to retain more of the flavors.  This one was a keeper.

2 chicken breasts with bones
2 chicken thighs
2 drumsticks
2 celery stalks
3 carrots
2 medium potatoes
6 cloves garlic
1 large onion
2 tbsp. fresh parsley
1 tbsp. fresh thyme
2 quarts chicken stock
2 cups noodles (I used linguine, but egg noodles would have worked too)
1 lemon wedge (optional)
Salt and pepper to taste

First clean the chicken and season with salt and pepper.   In a large roasting pan, roast the chicken, onion, 2 carrots, 3 garlic cloves, and celery. Once the veggies and chicken is cooked, remove the skin from the chicken and begin shredding the chicken into pieces.  In a food processor, blend the juices that were rendered in the roasting dish, the carrot, onions, garlic and celery.  Blend until you have a paste.  In a stock pot, add the chicken stock and bring to a simmer. Using a fine mesh sieve, run the veggie paste through into the stock.  This will add body, color, and flavor to the soup. Chop the herbs and add to the soup. Next add the chicken pieces to the soup.  Peel and cube the potato and carrot and add to the soup along with the noodles. Allow to simmer until the veggies are tender, and the noodles are cooked. Lastly, grate the remaining garlic cloves and blend into the soup before serving. If you want to add a little vitamin c to this dish, go ahead a squeeze a little lemon juice before eating.  This soup will have you feeling better in no time!

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