There is no way that I'll be only making new recipes over the next year, so I'm going to have to repost some of my favorites. So today I am making Chicken Noodle Soup. Jeb is still sick and it just seems right to make chicken noodle soup even if he is too picky to eat a bite/sip. But usually I don't use homemade chicken stock, I'm a little lazy, but today I am because I don't have store-bought stock and I'm housebound due to my little patient. So I'm adapting Ina's recipe for chicken stock to what I have on hand.
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| All the yummy goodness before the chicken and water is added for the stock. |
1 onion, peeled and quartered
2 stalks celery and leaves, cut in thirds
lots of baby carrots (I know regular carrots would be cheaper, but again, don't have those)--I'm getting rid of the end of the bag with all the odd-shaped carrots that my kids won't eat
3 whole cloves garlic
10 sprigs fresh parsley, from my garden
1 T dried thyme
1 T salt1/2 T freshly ground pepper
4 boneless, skinless chicken breasts...normally I'd like something with a bone, but there's not any in my freezer
3-4 quarts of water
Put in all in the pot. Bring to a boil, then reduce and simmer 30 minutes or until the chicken is cooked through. Remove the chicken and continue simmering for up to 3 hours. Drain the stock and it is ready for your soup.
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