We have tried a couple of recipes over the last year, and most of them claim you can have them ready in thirty minutes. The veggies (in my opinion) are still a little tough this way. I give them a little extra time to simmer, soak up some flavor, and get kid friendly and tender.
|Homemade chicken soup is the bomb diggity!|
Okay, now onto the ingredients. You will need (full printable recipe at the end):
1/2 to 1 full stick of butter
2-3 carrots chopped up small
2-3 celery stalks chopped up small
1 onion chopped fine
4 cloves of minced garlic
2 cups of chopped left over rotisserie chicken
8-12 cups of chicken stock
8-12 oz of dried pasta
2 bay leaves
1-2 teaspoons parsley
1/2 teaspoon thyme
salt and pepper to taste
Take the stick of butter and throw it into your pot. Turn heat on to slightly above medium.
|If you freak out about butter then just use half a stick. If you believe in Paula Dean chuck the whole thing in|
|The French call these three veggies Mirepoix (pronounced "mira-qua") Throw it in to everyday conversation to sound smarter!|
After 5 minutes, add the 4 cloves of minced garlic and stir. You can also add the parsley, thyme, 2 bay leaves, and a bit of salt and pepper to taste. Simmer for another 10-15 minutes.
|You can not eat bay leaves, we will fish them out at the end. But they do add great flavor!|
I always keep a third box on hand, just in case the noodles expand too much. A little extra stock can help bring the soup back to a balanced broth/noodle consistency. If you do not have enough homemade stock, you can do half yours and half Rachel's, like I did here. You want to bring the temperature back up to a boil (my big blue mama took about 20 minutes at least to heat all the way back up). We are going to cook the noodles in the boiling soup.
By this time, your veggies are getting a little softer, so you can add in your chopped up rotisserie chicken. I usually take the meat off the bird while it is still warm after dinner the night before, and store in a container until I want to use the extra meat. I make a little assembly line from storage container, to plate. I chop the meat up into bite sized pieces, and a second plate for skin or other undesirables.
|I usually do this the same time I chop up the veggies, before I start cooking|
Stir gently and wait for the soup to come back up to a boil. You do not want a super hard boil here, more like a strong simmer to cook the noodles in. Pour in your dry noodles
|We use bow tie pasta because we have girls. We call this princes bow soup. They love it!|
|Isn't the princess bow tie pasta adorable?|
|They have done their duty adding mountains of flavor. Discard at will.|
|If you love glorious pasta then try it with the larger bow ties!|
|This was our big noodle soup, with less broth|
Here is our small princess bow tie soup
The absolute best thing to serve with homemade soup is some toasted artisan bread or a buttery, crusty loaf of french bread. This recipe is a pretty simple version of the soup. You can add your own herbs and spices and make it to your family's tastes. Also, like I said before, if you have leftovers they make great lunches the next day, or save in the fridge all week and have some when you get the craving. Soup will indeed freeze (I thought the noodles would be destroyed), but it thawed and reheated just fine. So go out there, impressed yourself and your loved ones with a big bowl of homemade soup... and stay warm and cozy this month.
Full Printable recipe found here