Around my house, lately, there’s been a lot of Chicken Noodle Soup action… here’s why:
Salty & Sweet Old-Fashioned Chicken Noodle Soup
Recipe tweaked via this one from Epicurious.com
- 16 cups low-salt chicken broth
- 1 4 – 4.5 lb pound chicken, cut into 8 pieces (I used this to figure out how to do that)
- 1/2 cup finely chopped onion
- 2 carrots, peeled, thinly sliced
- 2 celery stalks, sliced
- 1 tablespoon fresh lemon juice
- 8 ounces dried wide egg noodles
- 1/2 cup finely chopped fresh parsley
- 2 bay leaves
- 1/2 tsp adobo seasoning
- 1/2 tsp saigon cinnamon
Directions:
Combine chicken broth and chicken in heavy large pot. Bring to boil. Reduce heat; cover partially and simmer until chicken is cooked through, about 20 minutes. Using tongs, transfer chicken to large bowl. Cool chicken and broth slightly. Discard skin and bones from chicken. Cut chicken meat into hearty but bite-size pieces and reserve.
Return broth to simmer. Add onion, carrots and celery. Simmer until vegetables soften, about 8 minutes. (Can be prepared 1 day ahead. Cover chicken meat and broth separately and refrigerate. Bring broth to boil before continuing.)
Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Stir in lemon juice. Add mushrooms to broth; stir in noodles, parsley and reserved chicken. Simmer until noodles are tender, about 5 minutes. Season soup to taste with salt and pepper and combo of adobo & saigon cinnamon seasoning for extra sweet & salty kick (the cinnamon brings out the savory flavors with such gusto).
