gzar
Member
Adult Chicken-Noodle Soup. About 1 hour total.
4x whole chicken thighs with skin
½ bag large baby carrots, or 4 large carrots cut into 1” sections
1 sweet onion, Vidalia if in season, diced
3-4 celery stalks, diced ½” chunks
¼ cup olive oil, extra virgin
32oz box Swansons chicken broth, or 3x chicken bullion cubes
1 pack Fiber Gourmet Penne pasta, or use regular egg noodles
4 tsp Basil (fresh if you got it, dried if you don’t)
2 tsp Montreal’s Chicken Seasoning
½ tsp black pepper
In 6qt stock pot add olive oil and chicken thighs skin-down over medium heat. Sprinkle ½ tsp montreal chicken seasoning over each thigh. Cover with lid.
Start cutting up the veggies – carrots, onion and celery. I like my carrot chunks really big, and my onion & celery pretty small. While doing this mid-way, probably need to flip your chicken thighs over and scrape the stuck skin off the bottom of the pan. You want it nicely browned & caramelized, not burned. Once veggies are cut up, add to the pot, put the lid back on and take a couple minutes break while the veggies saute’ in the olive oil and rendered chicken fat. Give it a stir a few times to rotate all the veggies through the grease. Should be smelling good.
Add the 32oz liquid chicken broth. Or, if you are using the square bullion cubes – add the cubes to a large glass or jar and 1-2 cups water to microwave for a few minutes. Then reverse the handle of a large serving spoon and mash the cubes up in the water real good. Pour into the pot, add another 1-2 cups water to both rinse out your glass and to add to the pot.
Put lid back on the pot and let it come to a boil. Once boiling, reduce heat to 2 or 3 so it simmers nicely without boiling over. Set a timer for 20 minutes and take a break.
Turn heat off. Using serving spoon or tongs, fish out your 4 pieces of chicken and any loose fat / skin that might have gotten loose. Put the thighs in a bowl to cool off, probably 20 minutes until you can pick through the meat with your fingers.
De-bone and de-fat your chicken thighs, per your preference. I can’t stand skin or solid fats in my soup so I spend a bit of time being careful. I also like bigger chunks of meat, so I don’t shred or pull it apart very much. Once separated, discard the bones, fat & skin. Add the chicken pieces back to your pot and crank the heat back up to high.
Noodles time. If you are using fiber gourmet noodles, awesome – they have half the calories and a ton of added fiber. If you are using regular egg noodles, they cook faster as they are much thinner. Get your noodles out and once your pot starts boiling, add your noodles. The noodles will absorb a large amount of the soup liquid, keep an eye on it – you might need to add some more water. Put lid back on, reduce heat to 2-3 to simmer and set your timer for 15 minutes. Come back and check your noodles for doneness.
Add basil, stir it in. Let it cool off a few minutes and enjoy. If at this point you want a really watery soup, just add some more water cautiously – keeping in mind every bit you add is diluting the pot of flavor. You can add more broth without negative effect.
Note: if you use boneless/skinless chicken and especially if you do breasts…there wont be very much flavor / fat and you will want to add ½ stick butter at the end stage when you add basil. Yes it’s a lot of calories but it’s also a lot of servings, around 12. A little fat makes a big difference in flavor and satisfaction. You can obviously use any chicken pieces you want, but thighs are premium flavor.
I’ve also added corn a few times with good effect – either cut off the corn from an ear, or even open a can of sweet corn (drained well) and add to the pot during the veggie cook stage. It adds a nice dimension of depth and sweetness, but is sort of a double-whammy for diabetics on the GI scale along with noodles.
4x whole chicken thighs with skin
½ bag large baby carrots, or 4 large carrots cut into 1” sections
1 sweet onion, Vidalia if in season, diced
3-4 celery stalks, diced ½” chunks
¼ cup olive oil, extra virgin
32oz box Swansons chicken broth, or 3x chicken bullion cubes
1 pack Fiber Gourmet Penne pasta, or use regular egg noodles
4 tsp Basil (fresh if you got it, dried if you don’t)
2 tsp Montreal’s Chicken Seasoning
½ tsp black pepper
In 6qt stock pot add olive oil and chicken thighs skin-down over medium heat. Sprinkle ½ tsp montreal chicken seasoning over each thigh. Cover with lid.
Start cutting up the veggies – carrots, onion and celery. I like my carrot chunks really big, and my onion & celery pretty small. While doing this mid-way, probably need to flip your chicken thighs over and scrape the stuck skin off the bottom of the pan. You want it nicely browned & caramelized, not burned. Once veggies are cut up, add to the pot, put the lid back on and take a couple minutes break while the veggies saute’ in the olive oil and rendered chicken fat. Give it a stir a few times to rotate all the veggies through the grease. Should be smelling good.
Add the 32oz liquid chicken broth. Or, if you are using the square bullion cubes – add the cubes to a large glass or jar and 1-2 cups water to microwave for a few minutes. Then reverse the handle of a large serving spoon and mash the cubes up in the water real good. Pour into the pot, add another 1-2 cups water to both rinse out your glass and to add to the pot.
Put lid back on the pot and let it come to a boil. Once boiling, reduce heat to 2 or 3 so it simmers nicely without boiling over. Set a timer for 20 minutes and take a break.
Turn heat off. Using serving spoon or tongs, fish out your 4 pieces of chicken and any loose fat / skin that might have gotten loose. Put the thighs in a bowl to cool off, probably 20 minutes until you can pick through the meat with your fingers.
De-bone and de-fat your chicken thighs, per your preference. I can’t stand skin or solid fats in my soup so I spend a bit of time being careful. I also like bigger chunks of meat, so I don’t shred or pull it apart very much. Once separated, discard the bones, fat & skin. Add the chicken pieces back to your pot and crank the heat back up to high.
Noodles time. If you are using fiber gourmet noodles, awesome – they have half the calories and a ton of added fiber. If you are using regular egg noodles, they cook faster as they are much thinner. Get your noodles out and once your pot starts boiling, add your noodles. The noodles will absorb a large amount of the soup liquid, keep an eye on it – you might need to add some more water. Put lid back on, reduce heat to 2-3 to simmer and set your timer for 15 minutes. Come back and check your noodles for doneness.
Add basil, stir it in. Let it cool off a few minutes and enjoy. If at this point you want a really watery soup, just add some more water cautiously – keeping in mind every bit you add is diluting the pot of flavor. You can add more broth without negative effect.
Note: if you use boneless/skinless chicken and especially if you do breasts…there wont be very much flavor / fat and you will want to add ½ stick butter at the end stage when you add basil. Yes it’s a lot of calories but it’s also a lot of servings, around 12. A little fat makes a big difference in flavor and satisfaction. You can obviously use any chicken pieces you want, but thighs are premium flavor.
I’ve also added corn a few times with good effect – either cut off the corn from an ear, or even open a can of sweet corn (drained well) and add to the pot during the veggie cook stage. It adds a nice dimension of depth and sweetness, but is sort of a double-whammy for diabetics on the GI scale along with noodles.
