Homemade Chicken Noodle Soup

I have posted a recipe for chicken noodle soup in the past and when I made a pot last week I thought I would remind busy cooks how easy it is to make.  It really doesn’t need a recipe…the main ingredient is good chicken stock. Every few weeks I purchase a rotisserie chicken at Costco…the best deal ever for $4.99…and save every single bit of it: bones, skin, drippings in the container, all of it.  When we have enjoyed  roasted chicken for several meals I use all the leftovers for a post of stock.  If I’m not ready to use it right then it goes into a zip lock freezer bag.  One chicken will make about 2 quarts of stock. Here is the link to my RECIPE FOR CHICKEN STOCK 

Once you have a supply of good, homemade stock in the freezer last minute, easy meals are a cinch to prepare.

In addition to a good stock you can add lots of flavor to a soup by lightly sauteing the vegetables in butter until they are slightly transparent and very lightly browned.  This brings out the sugars in the veggies and makes a noticeable difference in the taste.  I diced onions, carrots and celery for this pot of soup.  When the vegetables are done add chicken stock to the pot along with a handful of chopped parsley, freshly ground black pepper, and cooked and shredded chicken.  Bring the soup to a boil, add egg noodles, and simmer for about 20 minutes or until the noodles are tender.

 

I’ve made several batches of my favorite recipe of CRANBERRY TANGERINE CHUTNEY and three cases are ready to give as holiday gifts. My family and friends love to get this for Christmas.  It’s a fantastic cranberry sauce and is dynamite on a turkey sandwich.

The recipe for NURNBURGER LEBKUCHEN is  very popular  on my blog. I make it every Christmas and I always get inquiries about where to buy the wafers, Back Oblaten,  used in baking these cookies.  Close to Christmas they are hard to find, even Amazon can be sold out in early December.  They are in stock on Amazon at this time and can be ordered HERE.