This aint your Grandmas Chicken Noodle
Apparently it’s been a bit of an odd spring here. We’ve had a number of days lately that have been on the cloudy cooler side. I’m loving it. The locals, not so much.
The earth definitely needs the rain here as it prepares to soak up every last drop in preparation for the fires that plague this glorious place in the summer months. Even though the rain is greatly needed, the earth adapts to such dry weather and with rain comes dangers. A whole tree, roots and all, tumbled down a hill. Our tree limbs and branches are practically touching the ground from being weighted down by the sprinkles. Rock slides on the roads cause car damage and dangerous conditions. All this with less then half an inch of rain.
So needless to say a warm pot of Chicken Noodle soup is in order and this recipe will not disappoint!
You can totally make this in the crockpot and let it simmer all day, or you can throw it together just long enough to cook through. And just so you’re warned, i’m not an exact cooker, i hardly ever measure ingredients. And yes, i’m pretty sure ‘cooker’ isn’t a word but i still use it. I think it’s more fun to pour in your hand and throw in the pot! But if you must have precise measurements, i’ll put them up for you precise chefs! This may seem like a lot of ingredients but it is oh so-scrumdilly-isious you won’t even mind going the extra mile.
1. Make stock
-Fill a pot full of water (probably a little under a gallon, try 14 Cups)
-Throw in a chicken or some chicken quarters (1 whole fryer chicken-washed, gutted, whatever you must do)
-1 onion diced
-Italian Seasoning (2 tsp) & lemon pepper (1 tsp)
-4 cloves of crushed garlic (please oh please always use fresh garlic!)
-2-3 Bay leaves
-3 chicken bouillon cubes
-Salt and Pepper (1/2 Tbl each)
Simmer till Chicken is done.
Fish out the chicken. De-bone. Throw bones out. Chop or shred chicken. Throw chicken back in pot. Complicated right?
Bring to a boil and throw in:
2-3 Large Carrots sliced
3-4 Celery stalks sliced
A whole bag of egg noodles
1 Cup of sliced mushrooms (please oh please don’t use canned)
Hey, you can even add in some nice fresh corn at this point if you’re so tempted.
2 sprigs of fresh parsley chopped
1/3 Cup of Sherry or white cooking wine
2 tsp of Rosemary
Let that boil a few minutes to cook noodles, this won’t take long. If your simmering add everything up until this point except noodles (and i’d also leave out the mushrooms too). Egg noodles tend to go to mush if cooked too long, so just add them a bit before serving.
If you’re on a diet, close your eyes for this next part. You’re not going to want to see this…
Drizzle a good 3/4 Cup of heavy cream in that pot.
Yes, do it. Yummy creamy goodness.
Now let that warm up a bit more.
Get out your bowls. Throw a handful (sorry no measurements here will do justice to the handful) of parmesan cheese in the bottom, then ladle some piping hot soup on top.
Throw in a few of Grandma’s good ‘ol rolls and smack-my-lips you have dinner!
Warning: this makes a large pot!
So for lunch the next day make mashed potatoes and pour the soup all over that! Yes, yes, this is probably more of a good ‘hunker down for the winter’ meal and not the ‘bakini season is right around the corner’ meal. But sue me, it’s delish on a damp dreary day. I’ll do more crunches…tomorrow.