We have the rest of our baked chicken, less the breast and a half (also the leg the Dave snacked on) that we’re going to use for soup. Homemade soup is a great thing to make on a cold day, one because it’s yummy, and two because it warms up your house from all of the boiling. The batch of soup I make serves about 8, which is nice because I’m going to take it to a family dinner.
2 – 32 oz. containers of Un-salted chicken cooking stock
1 cup of celery (or about 4 stalks)
1 cup of carrots
1 tsp of salt
1 chicken bouillon cube
1 left over chicken
1 batch of homemade egg noodles
(Or you can use ¾ bag of store-bought noodles)
Now, usually I would take the whole chicken and dump it in a big boiling pot of water and let it
simmer to make stock. I’m going to try to control the fat, so instead of that, I found this chicken broth which says it has zero fat.
Put the two containers of stock in a large pot and let it heat up on medium high while you cut the vegetables. Rinse the carrots and the celery well then cut the celery into about 1/8” or pieces and about the same or thinner with the carrots. Remember I have no chef knife skills so mine are rough cut. Also, I made the mistake of sending Dave to the store to buy carrots, because all we had were baby carrots, and so of course what did he come back with? More baby carrots. Carrots are carrots, the baby ones are harder to cut up, but I use what I have. After you have your cup of carrots and cup of celery (if you have more that’s ok too) throw them in the stock and bring it up to a nice boil. After its boiling turn the temp down to a low boil and let the veggies cook while you shred the chicken. Get out your left over chicken and start pulling the meat off. I just cut and shred it into smaller chunks as I go. I tried to make sure I got as much meat off of that chicken as possible.
I put the chicken in the frig. Until I’m ready to add it, then I turn my attention to the noodles. As I told you in the noodle instructions, I cut the noodles in the middle of making the soup. You can do the noodles ahead too, and then throw them in after the vegetables have cooked for about 20 minutes. Follow the instructions in The Noodles for adding the noodles to the soup. After the noodles are in wait about 10-15 minutes so that they are all nice and separated. While waiting, I dissolve a bouillon cube in a ladle full of hot broth then add it to the soup. I also mix in a tsp. of salt. Turn the heat down to medium and start to add the chicken from the refrigerator. Bring the soup back up to a boil and let cook for another 10 minutes stirring occasionally. When the ten minutes are up, turn down the heat and simmer the soup for about 20 more minutes again stirring occasionally. The soup is now piping hot, so let it cool down a bit before serving, then it’s ready to go!