Welcome to cold and flu season. My daughter just spent days asleep with the worlds worst cold. So Id like to share my Chicken Noodle Soup recipe. It is amazing. Amazing. So good. Even if you think you dont like chicken soup - I used to fall in that category - this is INCREDIBLE: Beth’s Chicken Noodle Soup 1 rotisserie chicken 3 T butter 2 T flour 2 stalks celery, with leaves, chopped 3 carrots, peeled and chopped 3 onions, peeled and chopped (save peels) 7 cloves garlic, sliced or chopped, separated 4 bay leaves 1 carton organic chicken broth 2 T chicken stock starter Whatever noodles you like, however many you want 2 T Tarragon salt pepper 2 pinches cayenne, optional (but advised) 1 cup white wine or sherry 1 cup shredded Parmesan cheese 1 cup heavy cream 1 t lemon juice Pull whatever chicken you like off the rotisserie chicken (I use the white meat only, myself, and toss dark meat to the dogs). Set aside. Remove chicken carcass from plastic box it came in, carefully reserving the drippings/juices. Put carcass in a pot and cover with water. Add onion skins and bay leaves. Bring to a boil, then put down to a simmer for at least an hour. Melt butter in another large pot, add the chicken drippings, and saute the onions, carrots, and celery with two pinches of salt for 8 minutes over medium heat. Add ½ the garlic in the last 30 seconds. Add flour and cook for 3 minutes. Carefully strain chicken broth into the pot with the vegetables and roux, stir, then add prepared chicken broth starter and starter. Cook for 10 minutes, then add the tarragon, cayenne, salt and pepper to taste, wine, and cook another 10 minutes. Finally, add the cream and parmesan, a squirt of lemon juice, and the rest of the garlic (I like to layer cooked garlic with more raw garlic in any garlic dish).
Posted on: Wed, 14 Jan 2015 02:02:21 +0000