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Homemade Chicken Noodle Soup

January 29, 2016 · by Carrie Trax ·

Chicken Soup

With another winter storm coming this weekend to the mountain it is the perfect time to start planning for a big pot of chicken noodle soup.  There are only a few ingredients you need to have to make a pot of homemade chicken noodle soup.  With a whole chicken and some vegetables you can create a pot of rich broth in just a few hours.  Add some thick home-style noodles and you have the perfect homemade meal for your family.

Homemade Chicken Noodle SoupChicken Soup
1 whole chicken
2 cups carrots, peeled and diced
2 cups celery, diced
2 cups onion, diced
1/2 cup parsley, chopped
2 teaspoons salt
1 teaspoon pepper
water
6 cups chicken broth
16 oz bag Reames® frozen egg noodles or dry egg noodles

Unwrap whole chicken and remove from the inside any chicken parts and discard.  Run chicken under water to clean the inside cavity and place in a 7-8 quart pan.  Add the carrots, celery, onion, parsley, salt and pepper to the pan with the chicken.  Pour in water to cover the chicken.  Like me you might not have a pot that is big enough to cover the chicken so add as much water as you can and flip over the chicken about 1 hour into cooking.  Place over medium heat and bring to a boil, lower heat and simmer for 2 hours.  Remove chicken to a pan and set aside to cool for about 15 minutes.  Add the 6 cups of chicken broth and turn heat up to medium.  Once it starts to boil add the noodles and boil for 30 – 45 minutes.  While the noodles are cooking pull the chicken off the bones into smaller pieces, discard the bones.  Add chicken back into the pot, season with more salt and pepper if needed and simmer for about 30 more minutes.   It is ready to serve.  I like to freeze any leftover soup to enjoy on another day.

Diced parsely, onions, carrots and celeryWhole ChickenChicken SoupChicken SoupChicken SoupChicken Soup2016.01.18@17.31.33._K3_5362Chicken SoupChicken SoupChicken SoupChicken Soup

 

Filed Under: chicken, family favorites, lunch, Main Dishes, soup, vegetables · Tagged: carrots, cellery, Chicken, crackers, noodles, onions, parsely, soup

Summer Pickled Vegetables

September 16, 2012 · by Carrie Trax ·

If you have a garden or go to a local farmers market you will see an abundance of vegetables at this time of the year.  Making pickled vegetables is a great way to preserve that summer taste so you can enjoy it all winter long.  A jar of pickled vegetables makes a great gift during the holidays and is perfect for the hoilday dinner table.

2 heads cauliflower, small pieces
1 head broccoli, small pieces
1 cup peeled pickling onions
1 each green, yellow & orange peppers, small pieces
2 cups carrots, 1/2″ rounds
12 pickling cucumbers, 1/2″ rounds
8 small hot peppers, strips
1/2 cup canning salt
2 quarts vinegar
3 cups sugar
4 teaspoons mustard seed
4 teaspoons celery seed

In large bowl combine cauliflower, broccoli, onions, peppers, carrots, pickling cucumbers and hot peppers.  Sprinkle with the pickling salt, cover with crushed ice and let stand 3 hours.  Drain vegetables; rinse well.  Combine vinegar, sugar, mustard seed and celery seed in a large 8 quart pot.  Bring to a boil; add vegetables and simmer 5 minutes.  Pack hot into hot pint jars and add enough liquid leaving a 1/4-inch headspace.  Add lid and band and process in a hot water bath 10 minutes.

 

Adapted from ~ Ball Blue book

Filed Under: canning · Tagged: broccoli, Canning, carrots, cauliflower, pickled vegetables, pickles

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