Soup in the summer

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big dude

Sous Chef
Joined
Feb 26, 2008
Messages
617
Location
Greenback, Tn
Our granddaughter moved in with us in May and one of her favorite foods is chicken noodle soup (Campbells - she's led a sheltered life). So I decided that if she's going to eat soup, she should eat GOOD soup, so I whipped up a batch using my dad's recipe. I left out the usual peas and added more noodles but it was still great. She advised that it had too much stuff in it as she liked the broth. Oh well this is a start - at least she liked it.

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Toby keil said:
Looks good BD, how about sharing your pop's recipe?
We added the dried herbs and Tiger to the recipe. This is a good starting place to amend to your taste. Next time we'll use grilled or smoked chicken
CHICKEN NOODLE SOUP
Dad
Makes 8 – 9 qts


8 ea Bone on chicken breasts – 8 pieces
3-4 stocks Celery, diced
5 med Carrots, diced
3 med Onions, diced
15 ½ oz can Del Monte peas with broth
12 oz bag Wide egg noodles or pasta of choice (I like more)
6 ea Chicken bouillon cubes, dissolved
6 qts Water
to taste Salt
to taste White pepper
2/3 tsp Thyme, dried
1 Bay leaf
1 tbsp Parsley, dried
2/3 tbsp Tiger Seasoning

· In a large pot, cover breast with water, add a little salt, bring to boil and simmer until chicken is done – about 25 minutes.
· Remove chicken from broth, debone and set aside to cool - discard skin and bones.
· Strain broth and remove most of the fat.
· Dice meat when cooled and set aside.
· Add broth back to pan, dissolve bouillon cubes, and salt and pepper to taste.
· Add vegetables and cook until done.
· Meanwhile cook egg noodles al dente in another pan, salted to taste.
· Drain noodles and add to broth with diced chicken.
· Stir all together and serve.
 
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