Tuesday, April 12, 2016
Amish Noodles in Chicago Suburbs - were they lost?
So... about that intuition... I made soup on Sunday. Sunday night? Bronwyn gets a temp, Monday Andy gets a sore throat, Monday night? Both have confirmed strep. Yuck. Chicken Noodle Soup for the comfy healing win!
Everyone is on mend and now, I have a new soup recipe in my pocket - just in case... heals what ails you!
Chicken Noodle Soup
2-1/2 pounds bone-in chicken thighs
1-1/4 teaspoons pepper, divided
1/2 teaspoon salt
1 tablespoon canola oil
1 large onion, chopped (about 2 cups)
1 garlic clove, minced
10 cups chicken broth
4 celery ribs, chopped (about 2 cups)
4 medium carrots, chopped (about 2 cups)
2 bay leaves
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
3 cups uncooked kluski or other egg noodles (about 8 ounces)
1 tablespoon chopped fresh parsley
1 tablespoon lemon juice
1. Pat chicken dry with paper towels; sprinkle with 1/2 teaspoon pepper and salt. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook 3-4 minutes or until dark golden brown. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons.
2. Add onion to drippings; cook and stir over medium-high heat 4-5 minutes or until tender. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, 25-30 minutes or until chicken is tender.
3. Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, 20-22 minutes or until noodles are tender.
4. Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-size pieces. Return meat to stockpot. Stir in parsley and lemon juice. Adjust seasoning with salt and remaining 3/4 teaspoon pepper. Remove bay leaves. Yield: 10 servings (3-1/2 quarts).