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.
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
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.