F’n Momin it up!

The baby had dental work today so the dinner plan changed. No, I don’t really have an infant, she is 18 but she is the only so she will always be the baby. Anyway we were going to have Chicken Tortilla Soup tonight because that is what I wanted but the dental work put a halt to my own taste buds and we are now having Chicken Noodle Soup. Because I shopped for the C.T.S. as well as the C.N.S. I am ready for this hitch.

For our new menu we will have the C.N.S. with every spare veg I have added to it as that is the request. I don’t have much on hand and I didn’t shop for much outside of the meal plan so we will be having carrots, shallots and radishes in our soup. I am going to go with the traditional egg noodle since there will be chunks, I feel like a seashell would be too much of a battle on the spoon. I like a seashell in the chicken and dumplings since the broth is so thick, yes I get that this is adding extra carbs but I don’t care, I can’t make enough dumplings to make our mouths happy so I put the seashells in there to work as tiny dumpling-like spoons! We can talk about that another time.

So we have the new menu which means changing the whole cooking plan. I ended up with 2 of the rotisserie chickens because they were not those hormone injected chickens and we like chickenĀ in our chicken soups. I did buy one carton of the stock just to give my homemade a little extra umph and because my motto is why use water when you can use stock or wine! Yes, I added about half a bottle of Chardonnay to the 8 cups of water and 32oz of packaged broth. I also cleaned out the veg drawer and used that leftover leek and parsley plus I had some chives and a sweet vidalia onion and the radishes so all of those went into the pot. It doesn’t much matter what all you put in your stock as far as veg, they just impart a subtle flavor the seasonings however can take you from chicken stock to broth for pho. I used fresh cracked black pepper, a pinch of ancho chili powder, 4 tablespoons of Knorr Chicken Bullion, some of that garlic from a pot and some black garlic. I want the chicken flavor to shine here so I don’t want to over season, you can always add more but you cant take any away. I did not add salt, the bullion is salty, the packaged broth is salty, the veg will put out a bit of a salty taste and I will ass some MSG later so there isn’t really a need for salt.

For the veg I will add to the soup, I have it roasting in the oven. I want them to get a bit of that roasty goodness about them before I soup them. I have a sheet tray covered with foil onto which I put the veg, I used baby carrots and left them whole because I can slice them easier when they are soft also shallots and radishes. I also used the mandolin to slice some full carrots and radishes that I will cook in the broth after I strain it and before I add the noodles. I promise that at the end I will give a more precise recipe/directions just in case there has been dental work at your house too and C.N.S. sounds like your cup of tea.

While the veg roasts I will bring the 8-10 cups of stock to a boil and add the not being roasted carrots and radishes and the chicken that has been pieced out how ever you like your chunks of chicken, I just shred ours. Once the liquid reaches a boil turn it down to so that it just simmers, some liquid will cook away during this so if you want to start with 12 cups of broth that is fine. Once the veggies have gotten to the consistency you want add in the roasted veg, I chopped ours us since there are tooth issues but you could leave them whole. Go ahead and add the noodles here too, I used extra wide egg noodles but you can use whatever you want and cook them for a little less than the recommended time because they will continue to soften up a little even after the heat is cut off. After about 8 minutes it will be time to eat!

And here is my recipe:

  • 8-12 cups of chicken broth
  • 12 oz package of egg noodles
  • 4-8 cups of chicken-cubed, shredded, chunked
  • 1 bunch of carrots
  • Celery, radishes, leeks, shallots, spring onions

Bring the broth to a boil, add in veg and continue boiling until veg is tender, add in chicken just to heat thru then add the noodles and boil for an additional 8 minutes. Serve and enjoy!

Thanks ya’ll! Happy Cooking!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s