Quick Chicken Noodle Soup

Tonight dinner is going to be fast and tasty! It was my turn for dental work this week and chewing doesn’t make me happy but neither does oatmeal so I am going to do Chicken Noodle Soup. I am using boneless, skinless thighs so I am going to add a bit of bullion for uumph as well as 4 smashed cloves of garlic and 1 white onion to the pot for the chicken to cook in. Since simmering the chicken also simmers away some of the broth I am going to get some of the stock from the freezer to add to the final broth. The baby wants celery and carrots in it this time so I will add celery and carrots and maybe another onion. I an out of egg noodles and they weren’t on sale at the market today so I got some that are called “Dumplings” but really they look like a shorter egg noodle, hopefully they don’t puff up like a dumpling altho that does sound super yummy! Maybe I make some dumplings for me and let them have the soup?

After checking the cupboards I don’t have what I need to make dumplings and by this I mean I am out of Bisquick! I am not sure how this tragedy has happened but now my mouth is even more unhappy! I may dispatch one of my elves to get the Bisquick because I also don’t have baking powder, I am sure how this has happened, I don’t bake! Maybe I need to start. It is about to be the gift giving season and who doesn’t like homemade cookies and stuff? I like bread tho, maybe I will gift loaves of bread. Beer cheese bread! And now that I have gone completely off track, let’s get back to the soup!

The chickens have been simmering for a couple of hours which sounds like a long time but it was frozen when I started and I think I am going to add a couple of breasts to the pot for leftover purposes and the combination of dark and white meat.

I will chop the carrots and celery into bite size chunks and let them simmer with the breasts so they get a head start on getting soft and can flavor the broth a bit. I decided to cook the noodles separately in water and granulated chicken bullion so they would have some flavor to them as well and since they aren’t a regular egg noodle.

So far we have boiled the chicken with some veggies in a combination of home made chicken stock and water to get a base broth and the chicken cooked a bit, we have chopped the celery and carrots that will be bites in the final soup so the next step should be that we pull all the chicken from the broth and either shred it or chop it into bite size chunks and if you desire get the cooking veg out of the pot so we can put in the eating veg in, I will probably only take out the celery because the onions will be very tender and can just be left as tasty little onion bits.

Now that we have chunked the chicken let’s put the bite size veg in and let that simmer for about 15 minutes, you don’t want them to turn into mush unless you like a softer veg in your soup then let them go 20 minutes. While the veg is getting soft and sexy we can get the noodles on to boil. I used just the bullion because I forgot that I had some white wine, had I remembered I would have added at least a cup to the noodle water along with the bullion. I could also have added some to the eating broth but it might have gotten lost with all the veg flavor going on.

OK, the veg should be sexy and the noodles almost ready, you want them to be a bit under because they will be added to the broth and can get mushy if you cook them to perfect first, so lets get out chicken back in the broth so it can get warmed back up and rehugged by all of those tasty flavors! After you drain the noodles dump them into the soup and serve yourself a heaping bowl of love, crackers or bread would go nicely with the love also.

Here is a more exact recipe:

  • Couple pounds of chicken-breasts or thighs
  • Bunch of carrots
  • Couple white or yellow onions
  • Bunch of celery
  • Salt, black pepper, whole garlic if you have it, thyme, 1 bay leaf, MSG
  • 6-12 cups of chicken stock
  • 1-3 cups of white wine that is totally optional
  • 4-8 cups of water

Get the chicken in a pot of water and chicken stock plus the bay leaf, thyme, salt, pepper, garlic, MSG, half the carrots and celery and the onions. I just cut the carrots and celery in half and quarter the onions for this. Fresh chicken should only take about 30 minutes for boneless and 45 minutes for bone in, if your chicken is frozen then it will need closer to an hour for it to thaw and cook. Once the chicken is cooked take it and the big veg out of the broth and either shred or chop the chicken into bite size pieces and add back in the carrots and celery that are bite sized pieces as well and TASTE the broth, this is the time to adjust the seasonings, also if you feel like your chicken doesn’t have enough flavor you could sprinkle a little of the MSG or salt over it while it is waiting to get back in the pool. Let the veg soften for 10 to 20 minutes and cook the noodles while that is going on. You can just cook the noodles in the soup to save a dish but I made more soup than I had noodle and I used a new type of noodle so I did mine separate. Once the veg is where you like it firmness wise add the chicken and some noodles to the pot and let it simmer for another 3 or 4 minutes, just to let the chicken warm back up and serve.

Thanks ya’ll!! Happy cooking!

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