Receta Homemade Chicken Noodle Soup...
The boy came down with the sniffles the other day and asked for some TLC. I was happy to dish some up, after all, it's not often that I get a chance to dote on the boy. I made him some chicken noodle soup, served it to him in a big bowl on a bed tray while he was propped up with pillows surrounded by used Kleenex...he was mighty grateful. Chicken soup truly does have curative powers - no one can convince me otherwise - spoonful by spoonful it can turn a sick day into a better sick day and it can put a smile onto a sick boy's face, in between sneezes.
When the mister saw the bed tray he immediately said he had an ailment...he's such a hypochondriac! He'll see the H1N1 commercial on TV and claim he has the flu...he practically begs for it! I'll say I have a toothache and 5 minutes later he's "caught" the same thing...Caesar Beezer the Wonder Dog will choke up a piece of Snausage and the mister will claim to be queasy with a mystery illness that he's had for days...before you go thinking I have no heart, you should know that the mister is NEVER really sick. He doesn't get fevers, chills, coughs, colds and never has he had to go to the doctor with a REAL health issue. He's the picture of health. He'll out live us all. However, that bit of cheery news doesn't make his imaginary ailments go away...he'll do anything for a bowl of homemade chicken noodle soup on a bed tray...if the boy is sick, well by golly, so is the mister...in this house everything is contagious.
The secret to my homemade chicken noodle soup is garlic. Yes, garlic. Not only will it help with vampiritis, it offers up a subtle flavor that most chicken noodle soups lack...but it's not so strong as to over power...and really, who cares if you eat garlic when you're sick? It's not like you're going to be kissing people!
Homemade Chicken Noodle Soup - Pots and Pins
1 whole fryer, cut up
- 4 whole cloves garlic, wrapped in cheesecloth or a spice bag
- 3 carrots, peeled and diced
- 3 stalks celery, diced
- 1 large onion, diced
- 1 tablespoon fresh parsley, tightly packed and chopped
- 1 teaspoon salt (and more to taste after cooking)
- 1/2 teaspoon freshly ground black pepper, or to taste
- 1/4 teaspoon dried thyme
- 1 cup whole milk
- 3 tablespoons flour
- 2 tablespoons butter
1 1/2 packages (12 oz.) frozen egg noodles (If you can't find frozen egg noodles you can use dry egg noodles, just cook them according to package directions, drain and add to the soup.)
In a large soup pot, cover chicken with 4 quarts water. Add garlic (in a spice bag or wrapped in cheesecloth so it can be easily removed) and bring to a boil, then cover and reduce heat to a simmer. Cook for 30 minutes. Remove chicken from pot with a slotted spoon to a large plate. De-bone the chicken, cutting the meat into bite-size pieces. (I also remove all of the skin and the "weird stuff.") Leave the garlic in the pot. Return the chicken to the pot and add the carrots, celery, onions, parsley, salt, pepper and thyme. Bring the heat back up to a boil and cook for 10 minutes. While still boiling, add frozen egg noodles, stirring occasionally, and cook for additional 10 minutes. Meanwhile, in a small sauce pan combine milk and butter, heat until just hot, but do not boil. Stir in flour with a whisk and whisk until smooth. Pour milk mixture into soup and stir to combine. Cook for another 5 to 10 minutes or until broth thickens a bit. Remove garlic bundle just before serving and add additional salt and pepper if needed. Serves 8 sicklies.
"The trouble with talking nicely is that, unfortunately, some people don't hear you until you scream." ~ Stefanie Powers
One year ago: Roasted Green Chile Chicken Enchiladas
Two years ago: Baby Quilt #3