Tuesday, January 3, 2017
Incredible Chicken Soup
A handed down recipe from my husbands family that was tweaked by a family friend, and tweaked again by us. I am NOT a fan of soup, but this one has me obsessed! It is the perfect warming-you-up, comfort food and leaves you feeling satisfied. It makes a ton of soup and reheats well, so plan on enjoying leftovers.
1 whole chicken (remember to remove the extra stuff from the inside!)
Large carton of chicken stock
4-6 large carrots, peeled and sliced to about 1/4 inch
4 large celery sticks, sliced
1-2 medium yellow onions, sliced
5 large chicken bullion cubes
1/2 bottle of white cooking wine
4 garlic cloves, minced
1 1/2 Tbs. Creole Seasoning (we used Tony Chachere brand)
1 bag of egg noodles (or less if you prefer)
*You will also need a large stock pot (7 quart)
Place rinsed, whole chicken into the stock pot.
Add the stock....
Cover pot and turn burner to medium-high heat. Bring broth to a low boil, then reduce heat to maintain a gentle boil. Boil until the skin and meat is cooked, and pulls easily away from the bone of the legs. The cooking time varies for this, so check on it occasionally. It took me about 1.5 hours.
Carefully remove chicken from the broth and place on a platter or pan to cool.
Add carrots, celery, onion to the broth.
Add the bullion cubes and the white wine to the broth.
Add creole seasoning, and minced garlic. You can also add more salt and pepper to taste.
Once chicken is cooled, pull all the meat from the carcass, and remove all bones and skin. Cut the meat into large chunks. Add the meat to the veggies and broth.
Cook on a low boil with the lid cracked, until the carrots become tender (I think it was about 30-45 minutes). Stir occasionally, while cooking. Once the carrots become tender, add the bag of egg noodles and TURN OFF the burner. Cover the pot and let it rest for 30 minutes.
Serve alone, or with crackers or fresh bread and enjoy!