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One thing I know, I'm a good cook. I learned the basics from my mother, standing along side the stove as she prepared dinner each afternoon. Since then, I have enjoyed cooking, and have put my own touches on family favorites. One of mine and Kens favorite is chicken noodle soup. Over the years, I've tweaked this recipe, and now would like to share it with you.
Down Home Chicken Noodle Soup
1 small beef soup bone Yes I said a beef soup bone!
1 whole chicken, cut up and skin removed.
2 cartons chicken stock (I like Kitchen Basics)
1 1/2 c. sherry NOT cooking sherry, I use dry sherry
1 onion chopped
3 stalks celery with leaf tops, chopped
3 carrots, peeled and sliced
1 tbs. onion powder
1 tbs. garlic powder
1 tbs. lemon pepper
2 tbs. dry parsley (I rub this between my palms into the pot to release the flavor)
2 whole bay leaves
Salt and pepper to taste
Place soup bone, chicken pieces, and vegetable in soup pot. Add seasonings. Pour broth and sherry over. Bring all to a boil, reduce heat and simmer, and cook until vegetables are tender and chicken begins to fall off the bone. Remove chicken from pot and shred the chicken, add back to soup. Remove the beef bone and give to the dog. The bone really adds to the richness of the broth. Trust Me!
Add uncooked noodles to the soup. They'll take on the flavor of the stock rather than cooking separately and adding when done. Simmer til noodles are al-dente.
Here are a couple options. Last 45 minutes of cooking add 1 1/2 c. wild or brown rice instead of noodles. You can also use white, I just prefer the sweetness of the brown. If using white, less cooking time is required.
Make your own noodles!
If you think it tastes awesome the first night, wait for the leftovers! Mmmmmmm!
If you make this, let me know what you think! Awesome!!