Cheap Stock Pot

Grandma’s Homemade Chicken Soup

There is nothing quite like a hot, soothing bowl of homemade chicken soup, especially when your sick or when the weather starts getting cold. I am sure many of us have fond memories of Mom or Grandma fixing up a hot bowl of chicken soup when we were younger. Remember how comforting it was and how good it made you feel? I sure do and I look forward to making chicken soup at least once a month during the cold days of winter. I am going to share with you one of the most delicious recipes for chicken soup, passed down to me from my Grandmother. It is quite easy to make and I promise you will enjoy this again and again…

I rarely follow exact measurements while cooking, so the ingredients below are approximated. Please forgive me in advance..

INGREDIENTS

2 Large Chicken Breasts on the Bone, Skin on

3 Large Celery Stalks Sliced (Reserve Leaves)

3 Large Carrots Sliced

1 Medium Onion Chopped

3 Cloves of Garlic Crushed

2 Medium Russet Potatoes Cubed

1 Cup of Small Pasta for Soup (Orzo, Ditalini)

Water

Chicken Stock

Salt and Pepper to Taste

Grated Italian Cheese (Optional)

Bouquet garni of Thyme, Sage and Rosemary (Instructions Below)

DIRECTIONS

Step 1 – Heat 2 tablespoons of olive oil in a large pot over medium high heat. Add the chicken breasts skin side down and brown.

Step 2 – Add water and chicken stock to the pot. Add a 50/50 mixture of water and chicken stock. The chicken stock gives the soup a boost in flavor. Add enough liquid so that the chicken is completely submerged, plus a little more.

Step 3 – Add celery leaves, garlic and Bouquet Garni (instructions follow). Bring liquid to a boil, then cover and simmer. Cook chicken on a low simmer until you can easily pull the chicken off the bone. One chicken is done, remove it from the pot and place it on a large plate. Remove the garlic and bouquet from pot and discard.

Bouquet Garni Instructions/Description

A bouquet Garni is just a fancy French name for a bundle of herbs that can be added to stocks, soups and stews. When translated to English it means: “garnished bouquet”. It is very easy to make. You can either tie the bundle together using strings or you can wrap it in cheesecloth. I like to use the cheesecloth as it keeps the herbs contained so that they do not fall off and become part of the soup. If you don’t mind the herbs in the final soup, you can wrap it with string. This bundle of herbs will impart a deliciously rich flavor to the broth.

Step 4 – Add the onion, potatoes, celery and carrots to the pot. Bring to a boil, then cover and simmer until the vegetables are tender.

Step 5 – Add your pasta and cook along with vegetables until pasta is al dente.

Step 6 – While the pasta is cooking, pull chicken from the bone and shred into bite size pieces. Add the chicken to the pot and stir.

Step 7 – Serve. Top with grated cheese if desired. Enjoy!

Easy Homemade Chicken Noodle Soup

Here is my quick version for the cure-all whether it’s the cold, flu, or you’re just not feeling up to snuff.  Homemade Chicken Soup is the kind of comfort food that makes the worst go away and sends you on the mend as it is just Feel Good Food.

HOMEMADE CHICKEN NOODLE SOUP

2 quarts chicken stock

4-6 chicken breasts 

small bag baby carrots 

3 stalks celery

1/2  pound good wide egg noodle

3 tablespoons fresh parsley chopped

salt & pepper to taste

I always keep homemade stock in the freezer, but should you be out of this or find such a thing foreign to you, buy a good organic chicken stock at your grocery store.  I happened to already have  roasted chicken breasts in the refrigerator, so I diced them up.  If you don’t, then lay your chicken breasts on a baking sheet sprinkle with salt & pepper, drizzle olive oil on top and pop into the oven 35-40 minutes or till juices run clean. Let the chicken cool when done,  remove meat from bones, dice in large chunks and keep to side.

Meanwhile I heat the stock in a large stockpot. Then I slice carrots and celery drop them in boiling stock with with the egg noodles and cook till almost done about 7 minutes on medium high heat partially covered.  I then add my diced chicken and heat for a minute or two till all is warm.  As a final touch I add my freshly chopped parsley along with salt & pepper to taste.  Serve homemade chicken noodle soup warm in large soup bowls or mugs. This takes all of 15 minutes to make minus the cooking time for the chicken.  I make plenty of this when not feeling well, eat it for lunch and dinner, and bring to work when I am on the mend. This recipe freezes well as I have done so plenty of times and glad I’ve had it on hand.

Honestly it takes no time to make, this is so much better than canned and you will be glad you gave it a go.

Chicken Noodle Soup is one of my specialties. The recipe I always use the way I do it every time. This is my recipe ever written, one of those experiments coming out of my head. Like many of my recipes, I pull that together, and a handful of this and several shakes like this. If I have a recipe that I rarely follow exactly as written it is.

This is a recipe for a slow cooker, but a large stock pot can be replaced. Setspices to taste.

3 1 / 2 to 4 kg. Roast chicken
1 large onion (or 2 medium) – diced
3 carrots, sliced
3 celery, sliced
1 tsp. Salt
2.1 tsp. Pepper
2 tsp. Lemon pepper
1 tsp. Basil
2.1 tsp. Thyme
2 tsp. Parsley flakes, crushed ()
2.1 teaspoon sage
2 tsp. Beef broth (or 2 cubes)
2 tablespoons chicken broth (or 2 cubes)
1 1 / 2 to 2 c. 100% orange juice
2 1 / 2 to 3 c. Egg noodles
5 c. Water
1 C. water forBroth

Wash chicken, remove skin and trim excess fat. Place chicken in slow cooker with 5 cups water (or enough to cover chicken). Follow the instructions on the casserole. In most cases, bringing to 300 degree heat to a boil, then simmer for 3-4 hours. Chicken is done, are where the meat comes off the bone.

During the period when the chicken is cooked, cut the vegetables and set aside.

When the chicken is done, remove from the oven, DebonairChicken and break it into pieces. Strain soup for every small bone through a sieve. (You can also strain through a cheesecloth to catch some fat. The fat can be removed from the top, even by cooling the night broth and skimming the layer of fat.)

Add all the broth back to slow cooker. Put the broth into the cup with hot water and stir until it is resolved. Add the mixture of orange juice and broth in slow cooker. Combine chicken, vegetables andThe spices in the casserole. Heat the broth to a boil and then simmer for one hour, or until vegetables are soft.

Cook the pasta according to instructions, and then add the dish. Bake another 30 minutes.

For about 4 1 / 2 liters
Serves 10 (or 4 very hungry people)

Note added:

Soup may be put into smaller containers for the freezer. Soup can be frozen for several months.

To watch this video and read the story of ChickenNoodle soup, Homemade Chicken Noodle Soup to go

Donation has never been so much fun and so easy. And if you prepare the gifts in a jar, your family and friends will be delighted with these thoughtful gifts straight from your own kitchen.

Listed below are some great gifts in glass recipes to get started:

Apple Pie in a Jar

Ingredients:

– 2 / 3 cup shortening
– 2 2 / 3 cups white sugar
– 4 eggs
– 1 teaspoon ground cinnamon
– 1 / 2 teaspoon ground nutmeg
– 1 1 / 2 teaspoon salt
– 2 teaspoons bakingSoda
– 3 cups all-purpose flour
– 2 / 3 cup water
– 3 cups grated apple
– 2 / 3 cup raisins
– 2 / 3 cup chopped walnuts
– 8 straight-sided wide-mouth pint canning jars

Directions:

– Preheat oven to 325 degrees F (165 ° C).
– Slightly grease the insides of the straight 8-sided wide-mouth pint canning jars.
– Sift together flour, baking powder, salt, nutmeg and cinnamon.
– Repeal stir cream shortening and sugar until fluffy.
– Eggs and beat inwell.
– Flour alternately with water and mix until smooth.
– Fold in apples, raisins and nuts.
– Fill jars 1 / 2 full of batter, be sure to keep the rims clean.
– Wipe batter who gets on the rims.
– Bake at 325 degrees F (165 ° C) for 45 minutes.
– Meanwhile, sterilize the lids and rings in boiling water.
– As soon as cake is done, remove from oven one at a time, wipe rims of jars and put on lid and ring.
– Jars will seal as cakescool.
– Place the jars on the counter and they hear the "ping" as they seal. If you miss waiting for the "ping", until they completely cool down and press on the top of the lid. If it does not move at all, it is sealed.
– Unsealed jars should be eaten or stored in the refrigerator for up to one week. Sealed jars can be stored for up to one year with other canned goods.

2. Apple Pie in a Jar

Ingredients:

– 4 1 / 2 cups white sugar
– 1 cup corn starch
– 2 teaspoons groundCinnamon
– 1 / 4 teaspoon ground nutmeg
– 1 teaspoon salt
– 10 cups water
– 3 tablespoons lemon juice
– 7 liters peeled, cored and sliced apples

Directions:

– Set a rack on the bottom of a large soup pot.
– Fill pot with hot water.
– Sterilization, 7 1-liter jars, 7 lids, and 7 rings by upright on rack, jars. – Bring water to a boil. 10 minutes to cook. Remove with a holder and allow to dry glasses in the air.
Save water forProcess of apples.
– Combine sugar, cornstarch, cinnamon, nutmeg, salt and water in a large pot.
– Place over high heat and cook, stirring until thick and bubbly.
– Remove from heat and stir in lemon juice.
– Tightly pack apples into sterilized jars.
– Slowly pour syrup over apples, cover them completely.
– Gently jars on work surface, so bubbles rise.
– Screw-on glasses.
– Carefully lower doses in the boiler with aOwners.
– Leave a 2 inch space between jars.
– Add more boiling water if necessary to cover the top of the glass of 2 inches of water.
– Bring water to a full boil, then cover and process for 30 minutes.
– Remove jars from pot and the cloth covered or wood surface, several inches apart, until cool.
– After cooling, the top button on each lid with finger, Siegel found that (lid not up or down at all).

Sealed jars may be stored up to oneYear.

During the summer months, as I for my own homemade spaghetti sauce. Once I've done it, I want to or can freeze for later use. This special sauce for spaghetti, lasagna, rigatoni, ravioli and manicotti large.

Italian Spaghetti Sauce Recipe

6 lbs. lean beef
2 (8 ounce) packages of pepperoni
2 (12 ounce) cans tomato paste
2 (15 ounce) cans Italian-style tomato sauce
5 (29 ounce) cans tomato paste
2 1 / 2 teaspoon seasoning salt
1 teaspoonOnion salt
2 teaspoons granulated sugar
2 bay leaves
2 teaspoons garlic salt
1 / 2 teaspoon garlic powder
2 teaspoons salt
1 teaspoon freshly ground pepper
2 tablespoons oregano leaves
1 1 / 2 teaspoon paprika
2 tsp chilli powder
2 tablespoons dried onions
1 / 2 teaspoon rosemary
1 / 2 teaspoon thyme

Heat Brown the lean beef in a large pan, drain fat burger. Cooked in a large soup pot, combine beef,Peppers, tomato paste, tomato sauce and tomato paste. Cook for 10 minutes over medium heat. The heat to simmer and stir until all spices. Simmer the sauce infuse for 45 to 60 minutes to let all the spices in the sauce mixture.

How to make your spaghetti sauce:

Cleaning and sterilizing your jars. (I prefer the quart-) sized wide mouth jars. Ladle hot mixture into hot jars. Clean the rims of the glasses with a clean cotton cloth. Seal jars and process in a waterBath Canner for 30 minutes. Canner Remove jars and let it cool down, in a non-drafty area of the kitchen.

Note: You can also freeze the spaghetti sauce in freezer safe airtight container up to 1 year.