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Very rarely do I turn down a bowl of piping hot soup, even in the midst of summer.  Chicken noodle soup loaded with garden fresh vegetables was on my mind, especially since it had been a chilly day out.  I figured Lolo wouldn’t mind some soupy goodness to warm the soul for dinner.  I complimented the fresh vegetables with a nice light chicken stock with loads of noodles – an extra bit of comfort never hurt anyone. 

Ummm….I could taste it already.

To give the broth a taste of homemade goodness, I made a small batch of a quick stock from scratch and added some additional store bought chicken broth.

Oh how I do miss the soups my mom used to make.  They would take all day to cook.  I should have written down the recipes when I had the chance.

Serves: 2 


Chicken Stock:
1 ½ lbs chicken back, skin and fat removed
3 cloves garlic
3 stalks celery
½ onion, halved
2 teaspoons dried thyme
10 whole peppercorns
2 bay leaves
6 cups water

Soup Ingredients:
2 small carrots, sliced
1 small zucchini
1 leek, white parts only
2 cups egg noodles
2 cups chicken broth
1/3 lb ground chicken
1 tablespoon egg
¼ teaspoon salt
¼ teaspoon fresh pepper
½ teaspoon soy sauce
1 teaspoon Worcestershire sauce
1 tablespoon half and half
1 teaspoon garlic powder
1 teaspoon onion powder

Clean and remove all fat and skin from chicken backs, cut into small pieces.  In a medium stock pot, add all ingredients for the stock into pot.  Heat pot on high until it comes to a boil.  Then turn down to a low and let cook for 1 ¼ hours.

In a small bowl add chicken, salt, pepper, soy sauce, egg, half and half, garlic and onion powder.  Mix together.  Set aside.

Cut leek in half lengthwise and submerge into a large bowl of water in loosen trapped dirt in between leaves.  Rinse a few times to ensure all dirt has been removed and then slice into thin half-moon circles.  Set aside.

Thinly slice carrots on a diagonal.  Cut zucchini into bite sized pieces.  Set vegetables aside.

After broth has simmer for 1 ¼ hours, discard chicken and all aromatics.  I have a strainer spoon that I use to remove all of the unwanted bits from the broth.  Add the additional 2 cups chicken broth and carrot and cook on high until the pot comes to a boil, then again turn to low until carrots become tender.  Then add zucchini chicken, and leek; cook on high until it comes to a boil.  Turn down heat to low and cook for 5 minutes.  Then add noodles and cook until noodles are cooked through.