I tried something new…
While I have cooked a whole chicken before, I have never saved the broth. I try to be a frugal person, and I thought “You know, that is really wasteful! Especially when I buy canned broth for soup making.” I researched on the internet and finally settled on cooking my chicken with an orange to make more flavorful broth.
After de-boning my chicken, I threw the bones back in the crockpot with some water and a splash of vinegar and cooked them overnight. In the morning my house smelled disgusting! Not to be deterred, I skimmed the broth and separated it into canning jars.
I have been wanting to make chicken noodle soup, but I couldn’t find the right recipe. Today it is raining and cold – not supposed to be above 65 all week! Chicken soup sounded perfect, so I finally settled on this recipe.
I’ll let you know how it turns out. I’m saving a lot of money by buying whole chickens as opposed to boneless, skinless chicken breasts. It’s a bonus that Ben really likes dark meat. I’m wondering…why didn’t I try this before?
Do you have a favorite soup recipe? I’d love to try it! Leave it in a comment, or give me link!
Yes, it's called "Caldo de bola" It's an Ecuadorian fav of mine...mom makes it for me whenever i request it usally on my b'day....;) If you want to try something different, I'd be happy to get your the recipe. Love, Agnes
ReplyDeleteWhen it's cold outside, I like to warm up with potato and leek soup, it is super easy and it will freeze well. Let me get the recipe out and I'll get back to you...
ReplyDeleteOk, so, the reason I thought of telling you about my potato and leek soup is because one of the ingredients is....can you guess??? Chicken Stock!!
ReplyDeleteHomemade chicken soup with biscuits is one of our favorite fall/winter meas! I don't really use a recipe, but I wanted to share a tip that makes a quicker meal. I usually separate my chicken and freeze it in meal-ized portions. Then I take it directly out of the freezer and throw it in a pot. Cover the chicken with water, and add celery, onions, etc. to flavor the broth. Bring to a boil, then let it simmer all afternoon, adding water if you need to. Strain the chicken, save the broth. While the chicken is cooling, I add whatever veggies I want to the broth and start it cooking again. Take the chicken off the bones, and add it to your soup. I add a can of cream of chicken soup base, but you can use soup powder too to flavor it (I use the kind without MSG). Add the egg noodles last and cook for 10 minutes more. Also I have made it with rice instead of noodles, and sometimes homemade dumplings instead too. It is such an easy and versatile meal!
ReplyDeleteI use a simple recipe that I got out of a magazine and they dubbed the recipe "Love Soup" I think. It is pretty good!
ReplyDelete* broth
* a couple of diced/chopped carrots
* a couple of chopped celery stalks
* diced garlic (awesome for its healing properties)
* shredded chicken but sometimes I dice it.
* 1/2 onion diced (optional)
* wide elbow noodles
Cook over medium heat, do not add noodles til about 10 minutes before serving.
It's quick, easy, filling and delish. If you are not an onion fan don't try it now,