Recipes Creamy Chicken Noodle Soup

 

Recipes Creamy Chicken Noodle Soup

Recipes Creamy Chicken Noodle Soup

  1. FOR SOUP STOCK
  2. 1 3 to 4 pound whole poultry
  3. 2 medium onions, slice in fourths
  4. 3 lb chicken wings
  5. 2 celery, cut in 2 inch pieces
  6. two celery stalks cut within 2 inch pieces
  7. 6 whole peeled garlic cloves
  8. 6 ounce chunk of romamo parmesan cheese, cut in half
  9. 1 tsp dry rosemary
  10. 1 tsp dryed thyme
  11. 1/4 tsp poultry seasoning
  12. 1 gulf leaf
  13. 10 whole peppercorns or 1/2 teaoon lack pepper
  14. 0.25 cup dry white wines
  15. 8 to 10 mugs no or low sodium chicken broth
  16. olive oil for roasting pan.
  17. FINISHED SOUP
  18. two boneless skinless chicken chests marinated 4 to 8 hours in the white marinade, recipe attached
  19. 10 slices pepperoni
  20. 2 carrots, sliced
  21. 2 oatmeal stalks, cut in 2 inch items
  22. 1 large onion, cut
  23. 6 stalks bok Choy with some tender green leaves, reduce into 1 inch pieces
  24. 1/4 mug heavy cream
  25. 1 tsp hot sauce, like Franks brand
  26. 3 oz dried out medium egg noodles, cooked and exhausted
  27. GARNISH SOUP
  28. 2 tbsp romano or parmesan parmesan cheese, gratec
  29. 3 sliced natural onions
  30. salt, pepper plus hot sauce. Taste to adjust these types of seasonings

Recipes Creamy Chicken Noodle Soup

  1. MAKE CHICKEN STOCK

  2. Preheat oven to 450. Grease a large oven proof skillet or roasting pan with olive oil. Place whole chicken and chicken wings in pan.

  3. Roast about 30 minutes until. browned

  4. Remove chicken to a large stockpot. Add wine to roasting pan and bring to a boil, scrapping up. any bits and boil. until. just a couple of tablespoons are left. pour into stockpot with chicken..

  5. To stockpot add vegetables, romano cheese and seasonings

  6. Add chicken broth to cover. Simmer 3 to 3 1/2 hours skimming off any foam. that comes to the top for the first 30 minutes

  7. Strain stock into clean pan, discard solids and chill. stock overnight

  8. Stock will form a fat layer on surface, lift it off and discard ( or use to fry potatoes! )

  9. Bring stock to a simmer, add cream and finish soup.

  10. TO FINISH SOUP

  11. In a large saucepan render fat from pepperoni, remove pepperoni and either eat it! Or save to crumble in soup at the end.

  12. Into oil from. pepperoni, brown and cook chicken breasts about 4 minutes a side until cooked through.

  13. Remove to a plate to rest 10 minutes then cut into bite size pieces

  14. Into pot chicken was cooked in add all finished soup vegetables, add water or chicken broth just to cover and cook until vegetables are tender, about 20 minutes

  15. Strain any liquid from vegetables and add vegetables to simmering stock. Add chicken pieces, cooked egg noodles. and heat through.

  16. Add final 2 tablespoons romano cheese, green onions and taste for seasoning, adding salt,. pepper or hot sauce if needed

  17. NOTE, This soup can be made without the cream for a more classic chicken noodle soup