Wednesday, September 21, 2011

Chicken Noodle Soup w/ Homemade Stock

Fall is officially just days away, but here in Las Vegas, the outside temperatures are still hovering around 100 degrees. That makes it hard to think about cool weather foods, like soup. But not everyone needs a chill in the air to have soup for their meal. Well,enjoy it now, or enjoy it if when it gets cooler, this soup is warm and nourishing and delicious. Served with a hunk of french bread~it's a meal!!
Homemade Chicken Stock
1 1/2 lbs Chicken Parts~Cooked
1/4 of a large Onion
2 medium Carrots
2 stalks Celery
2teaspoon Garlic Powder
1/4 teaspoon Black Pepper
1 tablespoon Dried Chives
Heavy pinch of Dried Thyme
Several Springs of Fresh Parsley
8 cups Water
Pinch of Salt 
I used 2  leftover wings and 2 leftover thighs for my
chicken parts. They were cooked when we cooked the 
baked chicken last week. Put chicken in pot.
Rough chop the celery and the carrots, and throw in the pot.
There is no need to peel the carrots. A rough chop is when 
you don't need to worry about what the chopped item 
looks like. It is not necessary to have a consistent size.
Quarter a large onion. You can leave the skin on.
Throw it in the pot.
Add the parsley, thyme, salt, chives, garlic powder,
 pepper and water.
Put on the stove and heat to boiling.
Once pot begins to boil, turn heat down
to a simmer. Cook for 1 hour.
After 1 hour, remove the chicken from the pot.
Take the pieces out and remove the meat from the bones.
Put the bones back in the pot and simmer for 2 more hours.
Let the chicken that you pulled off the bone, sit to the side. 
After the 2 hours, take the pot off the stove.
Dump everything into a strainer sitting on top of a 
large bowl.
Press on the vegetables and everything else left in the 
strainer. The liquid should in to the bowl
through the strainer.
Here is your liquid that is in the bowl. It needs to be 
cleaned up a little.
Clean it up by running the liquid through cheesecloth
into another bowl. Discard cheesecloth.

Chicken Noodle Soup
Homemade Chicken Stock
Fettuccine Noodles
Corn Niblets
1 cup chopped Onion
Add the chicken you took off of the bones to the 
cleaned up bowl of liquid.

Fill up a pot with water. Bring it to a boil. Add 
noodles and cook until al dente, about 12 minutes.
Chop up onion by slicing the onion and
then chopping the slices.

1 cup of onion
Drain noodles into strainer.
1/2 cup of corn.
Put corn, onion and noodles into pot of stock and chicken.
Heat until hot to taste.
Oh, so, good!

Thanks for joining me today!

Tomorrow we will be making our 
Chicken Caprese Sandwich! 

See you then!


  1. Hi Teri! I think this blog is such a GREAT idea! And cute too! I'm not a freshman, kinda of a junior, but there are things here I could learn from! Thanks!! (your going on my blog list! :-} )

  2. Thanks for visiting my blog! I love your concept - and the step-by-step photos are great! I know how much patience and dedication those must take because I'm always too lazy/harried while cooking to do them myself! ;)