Friday, November 5, 2010

Grannie's Chicken Noodle Soup (or my best try to imitate it!)

From Grannie
Serves 8 to 10

5 cups water
1 chicken bullion cube
1 package Noodle Soup Mix
1 can cream of chicken soup
2 cups baby carrots, cut into bite-sized pieces
2 cups celery
1 small to medium onion
3 chicken breasts, cooked and cubed (or 3 cups cooked chicken/turkey)
homemade noodles (use 1/2 of the noodles from this recipe, freeze the rest for next time) or frozen noodles from your grocer
frozen peas

1.  Place water, bullion, soup mix, cream of chicken soup, carrots, celery, onion, and chicken in crock pot.  Cook on low for 5 hours.
2.  Move soup into pan, bring to boil on stove.  Add noodles and cook for 12-15 minutes (or per package directions).
3.  Remove from stove, place into serving dishes and add frozen peas (to help soup cool).

I love this soup.  Feel free to alter the ingredients and amounts to your liking.  I was first introduced to this soup when Grannie made it one November with turkey leftovers.  She then served the soup over leftover mashed potatoes or stuffing.  It was excellent!  Of course, you don't need potatoes or stuffing as this is great on its own.  My favorite part of the meal was hearing my 3 children each say, "I love the carrots.  I love the onions.  I love the chicken."

To make Turkey Noodle Soup from leftover turkey bones:
1.  Pick marjority of meat from bones, it is not essential that all the meat be removed.  Place large bones from turkey (legs, thighs, and wings--do not use the backbone as the "little" bones are difficult to remove) in a large pot and fill with water so about three-forths of the bones are covered.  Bring to boil the let lighty boil for 3-4 hours.

2.  Strain the bones/meat so that the turkey stock is saved.  Place stock in fridge for use on the following day.  Clean remained meat from bones (save to make in the soup) and discard bones.

3.  When turkey stock has cooled, skim fat off of top.

4.  Make soup as above omitting water and bullion cube in place of turkey stock.

No comments:

Post a Comment