Updated (11/26/12)
My homemade chicken noodle soup is just about as easy as opening a can, HOWEVER so much BETTER!
Often, I'll roast a chicken or turkey and freeze little zip-type bags of deboned meat - so I can easily have cooked poultry on hand whenever I need it for soup (or whatever!)
One secret for making better soups is adding a quality chicken base paste.
I'd always used a brand from Sam's Club, namely Tone's, which I LOVED to buy loads of. So sad... :-( last time I went to pick some up, they've replace it with McCormick - it's acceptable - just not nearly as WONERFUL as Tone's.
Why Updated...
I just picked up some new chicken base paste from Walmart, this was Better Than Bouillon. This has a different, but pleasant flavor and my family APPROVES of - so I'm content.
(Unfortunately it's NOT as concentrated as the Tone's, and I can only make 2 big 5-quart pots of soup from 1 (8-oz) jar, but fortunately the soup still tastes GREAT, especially hours later, which is common for soups!)
Another trick to this great soup is Kluski noodles, since they taste so much like great homemade noodles should! Simply start in a large stockpot, but it could be cooked on high in a crockpot too.
Chicken (Turkey) Noodle Soup
by Sharon Anne
Serves 8
1 Tbsp olive oil
5 large carrots, sliced
2 ribs celery, diced
1 yellow onion, diced
(3-5 Tbsp chicken base paste, to taste)
2 dry bay leaves
Salt & pepper, to taste
1/3 bag uncooked Kluski noodles
Good meaty (chicken or turkey) carcass
Water
1/2 tsp poultry seasoning (optional*)
1/2 tsp rubbed sage
1/2 tsp dry thyme leaves (not pictured)
Fresh parsley, minced (frozen works GREAT)
Lots more water
In a large stock pot, heat olive oil, add carrots, celery and onion and cook until tender. Add the soup base, bay leaves, salt and pepper. Add pasta and (chicken or turkey) carcass; simmer just until pasta is cooked al'dente... roughly 13-14 minutes. Remove and reserve carcass with meat.
Add in lots more water, the seasonings, additional chicken paste (as needed to taste). Stir in the deboned chicken or turkey meat just before serving, to keep the meat as tender as possible.
You with love it because you can make it for so little $$$, and with really little effort! Not much chopping, just toss in the noodles; even use a rotisserie chicken carsass... if you got one on hand!!!
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Your family will love YOU, because it's such an amazingly soup.
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The next day, the noodles will really have soaked up the liquid... so you may wish to add more chicken broth and adjust the seasonings again.
Freezer Tip: If noodles they are fully cooked for 18 minutes (as the package directs) they'll become too soft when reheated after thawing.) So simply ladle off what you wish to freeze in containers.)
*Though the package directs otherwise, the beauty of Kluski noodles... you CAN add them DRY to soups. The noodles cook to perfection, while they soak in the flavor of the soup!
I love to serve this soup with grilled Monterrey-Jack cheese quesadillas or simply grilled cheese sandwiches. Either of which, I love cooking over a cast iron griddle or you can also use the back of a skillet, to easily flip.
Labels: Crockpot, Secrets Shared, Soups
