Thursday, September 15, 2016

Easy and Cozy Chicken Soup

Hello Friends ~ 


It's another chilly one here today. It has me thinking lots of thoughts of this:

photo courtesy: pinterest




And cozy food thoughts too.  So I've been picking up magazines like this:





And I have lots of fun future baking plans. However,  today I thought I'd share this yummy soup I made recently. I've posted another chicken soup recipe I made in the slow cooker before here. But the chicken noodle soup I made recently I cooked on the stove top - and it was a little thicker and creamier too. I shared this photo of it on a Happy Homemaker post:




Here's the recipe I used. I found it here at the site www.thekitchn.com Also included are some great tips. I did the easy version and used up some shredded rotisserie chicken I had on hand. I also used frozen reames noodles, and thickened the soup with a little flour slurry (a little flour and water whisked together in a cup and slowly stirred into the hot soup while it cooked).  I would definitely make it again and do the longer method using chicken thighs.  It was tasty!


Ingredients 
1 large yellow onion, peeled and diced
3 stalks celery, diced
3 carrots, peeled and diced
1 to 3 garlic cloves, to taste
1 1/2 pounds (about 6) chicken thighs, preferably bone-in
1 bay leaf
1 to 2 quarts chicken stock, store-bought or homemade
1/2 pound noodles
2 teaspoons vegetable oil
1 to 3 teaspoons salt
Equipment
6-quart Dutch oven or soup pot
Long-handled spoon
Pasta pot

Instructions

1. Cook the Vegetables: Warm a teaspoon of oil over medium heat in the dutch oven or soup pot. Add the diced onions, celery, and carrots with a pinch of salt. Cook, stirring occasionally, until the vegetables just start to soften, 3-5 minutes. Clear a space in the middle of the pan and add the garlic. Cook until aromatic, about 30 seconds, then stir the garlic into the vegetables.
2. Sear the Chicken: Remove the skin from the chicken thighs, but leave the bone in. (Boneless chicken thighs are also fine in this recipe, but the bones add richness to the broth.) Move the vegetables to the edges of the pan and warm the remaining teaspoon of oil in the middle of the pan. When hot, add the chicken thighs, fitting them into a single layer. It's ok if they are snug. Cook without moving for about 3 minutes, until the underside is seared golden. Flip the thighs and sear the other side until golden.
3. Add the Broth and Simmer: Add the bay leaf and 1/2 teaspoon of salt to the pot. Pour in one quart of the broth, reserving the remaining quart for later. Bring to a simmer, then reduce the heat to medium-low. Simmer for 30 minutes.
4. Shred the Chicken: Move the pot off the heat and transfer the chicken to a plate with a slotted spoon. Use two forks to pull the meat apart into shreds (or chop into cubes). Remove and discard any bones. It's ok if the meat is still a little pink in the middle at this point.
5. Cook the Pasta: Bring a separate pot of water to a boil for the pasta. When boiling, salt the water generously and add the pasta. Cook until the pasta is barely al dente and the drain. Alternatively: Add the second quart of broth to the soup, bring to a simmer, and cook the pasta in the soup itself.
6. Finish the Soup: Return the shredded chicken to the soup and bring to a simmer. If the chicken wasn't quite finished cooking, continue simmering until it has cooked through. Add the noodles to the soup. If a thinner broth is desired, add additional chicken broth. Remove the bay leaf, and taste the soup. Add salt and pepper to taste. Remove from heat and serve.

Additional Notes:

• Extra-Easy Chicken Noodle Soup: Substitute 3 cup pre-cooked shredded chicken or shredded supermarket rotisserie chicken for the chicken thighs in this recipe. Reduce simmering time to 10 minutes, or until the vegetables are cooked to taste.
• Long and Slow Chicken Noodle Soup: Want to make the real thing? OK! Simmer a whole chicken in water until the meat falls off the bones. Pull off the meat and return the bones to the pot with some vegetables to completethe chicken stock. The build your soup as above, using this fresh chicken stock and the reserved chicken meat.
• To Freeze Some the Soup: Remove the portion of soup to be frozen before adding the pasta. When reheating the soup, cook the pasta separately and add it to the individual bowls.
• Avoiding Mushy Noodles: The noodles will continue absorbing liquid from the leftover soup as it cools, gradually becoming softer and mushier. If you don't like mushy noodles in your leftover soup, keep the pasta and soup separate and add the pasta to bowls individually.


I took Ruby for a nice walk today and saw lots of this on the road:




Yep, it's starting to look more and more autumn-like out there. So I'm getting ready to put a pasta bake in the oven for dinner tonight - and I already baked this up earlier:


A little harvest spiced peach pie for dessert anyone? ;) 

Stay cozy sweet Friends. xo






4 comments:

  1. That soup sounds so good! I've never seen frozen noodles, but they sound really good. I'll have to look around here.
    That leaf sure looks like Fall!

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  2. Chicken noodle soup and peach pie....I'll be right over! Don't I wish! Fall is definitely knocking on the door.....Hope you have a wonderful weekend gazing at the beautiful harvest moon! Hugs xo Karen

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  3. Ahhhhh.
    That is my thoughts on this cozy fall post!!!!!
    I love it all, Carrie.
    Your background too!
    Savor every moment, dear friend.
    This is what we wait for! : )

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  4. Yes, my friend, there's no denying Autumn is here, and with recipes like this I say bring it on! My oh my, but that pie looks mighty good!

    When I saw that photo of the leaf I thought 'hey, Carrie is stealing my photos' lol Seriously, it looks like the leaf I posted a couple of weeks ago. Who knows, maybe it found its way up to you.

    Enjoy your weekend :)

    xxx

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