Saturday, October 30, 2010

Chicken Noodle Soup

I know I am always bragging Rob up and talking about what a good cook he is so it's time to share on of my favorite recipes he makes. Here is his fabulous homemade Chicken Noodle Soup. I assure you Campbell's has nothing on him! The ingredients are surprisingly simple but each bowl is full of flavor. This Home Sweet Kolkman fall favorite is a bit of a process but it's worth every bite!

Rob's Chicken Noodle Soup

Approx. 16lbs of poultry (We get what is on sale. Doesn't matter if it's a combo of breast and thigh pieces.)
Approx. enough water to cover your poultry
1 1/2 bags of whole carrots
1 bag of celery
3 packs of McCormick's Chicken Noodle Soup Seasoning
1 large bag of Egg Noodles


Pressure cook your chicken at 15 lbs of pressure for thirty minutes or so until it's falling off the bone.
(Rob filles our pressure cooker approx 1/2 full with water to submerge the chicken.)

Wash, Peel, and Chop your veggies... (Rob uses our Pampered Chef slicer with caution because that gadget is sharp and dangerous!)

Drain the cooked chicken into a large strainer.

Save the broth.

Remove the bones.

Add all of the chicken, veggies, and seasoning to the saved broth and let it cook down.

Cook your egg noodles separate as directed on the package. Place a serving size amount into a soup bowl. Pour the hot soup over your noodles. Stir. Eat with crackers and a salad on the side!

Store the rest of the soup in freezer bags for the rest of the fall and winter soup eating season! We use both gallon and quart sized bags so we can decide how much soup we want to thaw at a time.

This is Rob's third season making this soup so he has all the kinks worked out of it. He opts to make the egg noodles separate because they tend to overcook if they are added directly to the soup. They also get very mushy and/or disintegrate if they are froze and re-cooked. He doesn't add extra fluid to the broth so it is very concentrated. If you add more water than what you need to cook the chicken with it gets a tad overwhelming trying to store it (you wind up with 3x's the number of bags to freeze). Not to mention, you end up having a pot not big enough to hold all of the liquid. It works out well to save some of the water you use to boil your noodles in when you are ready for a helping of soup to dilute it. It's really all to taste depending on how concentrated or diluted you prefer your soup. 

What all of this boils down to is a warm, rich, and hearty soup that makes a cold day a little warmer, the sniffles just a bit more bearable, and the aches just a little less achy. And if consumed in sufficient quantities you are guaranteed to drift off to sleep!

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