![]() ![]() And then I asked my chef husband to diced all of it and freeze it into bags. At my regular grocery store, I bought a ton of onions and carrots. I bought the big bag of bell peppers and celery. About 5 days before we went into lockdown, I had gone to Costco before there was a run on everything. I mainly like to stick with carrots, celery, onion and garlic.īack at the beginning of ye ole pandemic, I started getting nervous about food shortages. Sometimes I don’t have onions and I only have a single shallot. Occasionally I will have the odd red bell pepper in the fridge and I will add that too. Those are the vegetables I use for the chicken noodle soup I make all the time. Whatever is your usual method, it will work here. In the end, cook the chicken however you want. I will put the cooked chicken on a cutting board and go to town on it with a sharp knife, just randomly chopping away. By the time it is done, the soup is ready to have chicken added. Usually while I chop and saute my aromatics, I will put the chicken in the oven and let it do it’s thing for 25 or so minutes. I don’t have to tend to it barely at all. But I have found my preferred way of cooking the chicken is putting it in the oven and roasting it. I have also sauteed it in the pot before sauteing the aromatics. Long ago, I would add the chicken to the stock and boil it. If I don’t already have some cooked chicken in the fridge, for example, the chicken from a Costco rotisserie chicken, I will cook up whatever is in the freezer. Trust me, I have been a religious calorie counter for years now and I am happy to add the extra 20 calories for a few ounces of chicken thigh. And the calorie difference isn’t enough to scoff at. I prefer to use chicken thigh whenever a recipe calls for chicken. We all need a few good soup standbys and this is one of them. It works great for feeding a neighbor that needs a meal or for bringing to a soup potluck for a school or church function. ![]() Overall, this is a great staple recipe to have in your arsenal. And I have bought countless loaves of bread from the grocery store bakery to serve with this soup. My mom’s dinner roll recipe had its round plenty. In the past, it has been buttermilk biscuits or focaccia. Lately, it has been sourdough bread since I am all excited about my newfound skill of keeping a sourdough starter alive. Over time, I have changed what kind of bread I serve with it. When my kids were littler, I would give them the leftovers in little thermos’ for lunch at school the next day. In the colder months of the year, I probably make this 5 times a month, maybe more. For years, it was my middle child’s favorite dinner. I can make it without any recipe and it turns out great every time. I have been making this very recipe for 10+ years. This really is the chicken noodle soup I make all the time. ![]()
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