Chad wasn’t feeling well yesterday so I made chicken soup from scratch. First I boiled a young fryer and the just-barely crushed cloves of an entire bulb of garlic in a large pot. (When fryers go on sale at the market ($.59\/#) I usually pick up two and throw one in the freezer for later.) I include the neck and gizzards for maximum flavor. Also, I love eating the liver and gizzards salted halfway through, though it grosses out everybody else in the room: “Stop saying ‘gizzards’ pleeese!”<\/p>\n
Then I take the entire chicken out with a strong slotted spoon. By this time the chicken should be well-cooked and can be busted up into several pieces. The chicken needs to cool and be shredded – this makes 4-5 cups of chicken. Put aside.<\/p>\n
In the meantime, I put several cups of noodles to cook. I do this in a separate pot so that the soup doesn’t get too starchy. I only let the noodles barely cook – a couple minutes. I add chopped celery and carrots to the still boiling chicken broth. When the noodles are ready, I add them to the chicken broth also. When the veggies are cooked I add about half the shredded chicken. I reserve the other half for sandwiches during the week.<\/p>\n
Salt and fresh cracked pepper to taste.<\/p>\n
Will heal many varieties of unwellness.<\/p>\n
Two extra tips:<\/p>\n
1. I also make chicken soup from the bones of a chicken roast. Maya says if you roast the bones again that the soup will be even more delicious.<\/p>\n
2. If you let the chicken broth cool and refrigerate it overnight before you add anything – all the fat will be congealed in a semi-firm layer at the top of the broth in the morning. It is easily skimmed off.<\/p>\n","protected":false},"excerpt":{"rendered":"
Chad wasn’t feeling well yesterday so I made chicken soup from scratch. First I boiled a young fryer and the just-barely crushed cloves of an entire bulb of garlic in a large pot. (When fryers go on sale at the … Continue reading