On a cool rainy fall day, or if you're not feeling up to par, there's nothing quite like some homemade chicken and noodle soup. A little while back, my brother-in-law had some extra of this soup and my boys just loved it. It has a rich broth and fat soft noodles. I was so glad he shared the recipe with me so I can make my own. This is also a great way to use up some of those turkey leftovers we'll be having soon.
Phil's Homemade Chicken and Noodle Soup
In large skillet, slow cook the following
3 T. butter
1 cup carrots, chopped
1/2 cup sweet onion, chopped
1/2 cup celery, chopped
sprinkle of salt and poultry seasoning
2 cloves garlic, minced
Saute' until just done (translucent).
In a 8 qt. pot
2 qts. chicken broth (Swanson recommended)
2 qts. water
4 tsp. Jameson soup base
Bring to boil and add 24 oz. Reames (frozen) noodles
Simmer 20 minutes. After 10 minutes, add veggies. After 15 minutes of cooking, add 1 cup (frozen) white corn. Simmer 5 more minutes to equal 20 minutes cooking time and remove from heat.
Remove skin and bones from a rotisserie chicken. Add 3-1/2 cups cooked chicken to soup. Bring back to simmer, turn off and let sit.
Makes about 6 quarts or approximately 24 servings.
(Cooked turkey can be substituted and so can other Amish type noodle.)
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