Saturday, August 16, 2008

Chicken Noodle Soup

Total cooking time: 90 minutes

Every so often, I will buy a Rorisserie chicken from the market and we will eat about 1/3 of it for dinner and then I use the rest for some chicken noodle soup.

I like buying the chicken flavored with some herbs.

Tear apart the meat and save the bones on the side.

Then I get out one of my trusty tea bags and fill it with about 10 whole garlic cloves, 1 teaspoon of peppercorns and a few bay leaves.

I also place the smaller bones and some seasoned chicken skin into the bag.

Then throw everything into a pot with roughly 12 cups of water and 1 TB of chicken bouillon and let it boil for about 30 minutes or longer.

After 30 minutes, the broth will become rich and then you can throw in the shredded chicken pieces and let it boil for about 10 minutes.

Chop up your veggies...about 1-2 cups of each. I tend to use less carrots because I'm not a fan. =P

Add them in the following order: carrots, celery and onions last and let each boil for about 5 minutes before adding the next vegetable. Then finish it off with about 1 cup of egg noodles.

When the noodles are done, you're ready to serve. Season it with some SALT (I used about 1 TSP) and PEPPER to your taste.


  1. mmmm~now that's comfort food!

  2. wow that looks so hearty! i'll try it this weekend!

  3. I've been wondering what to do with my egg noodles. Perfect and much simpler than other recipes. Thanks!

  4. I'm sure you probably mentioned it somewhere in your blog, but where do you get those handy tea bags?

  5. I usually ladle some broth into a separate pot, then boil the noodles there. When I'm ready to eat, I put the noodles in my bowl and ladle the soup on top so that the noodles don't soak up alllllllll of my broth in the pot and get mushy.

  6. @pinkthumb - thanks for the tip! I'll definitely have to start doing that in the future.

  7. @C - you can get them at the Japanese market. Go to the one across the Olympic Connection, they have it.



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