Homemade chicken noodle soup

 Homemade chicken noodle soup

Recipe from my brilliant husband Nathan

1 cooked /raw chicken

Stock

2-3 Celery

3 carrots 

1 onion quartered 

2 bay leaves 

Water

Take store chicken and strip all meat from bones and set meat aside 

Brown chicken carcass bones and skins in oven or pressure cooker 

Place rough chopped celery with leave unpeeled carrots and onion on bottom of pressure cooker and cover with water

Cook on high for 1 hour and let come down naturally or  remove 

Strain carcass and vegetable 

Soup-

1 Onion

Sliced garlic clove 

3-4 carrots chopped

2 stalks of celery

Parsley

2 tablespoons  butter 

Bay leaf

Noodles 

2/3 cup floor

2 eggs 

1/4 tsp Thyme

In large Dutch oven cook onions until translucent add chopped celery and carrots cook for 3-5 minutes and then add garlic until fragrant but do not brown 

 Add homemade broth to pot and chicken  salt and pepper and bay leave 

Bring to boil the. Simmer 

Place flour in pile on counter and make a well and crack 2 eggs into it 

Using a fork mix the eggs and then with hands knees into a smooth ball 

Cut in to quarters and let rest coved with moist rag for at least 30 minutes 

Using rolling pin roll out extremely thin and cut in to 1/4 inch strips and allow to dry slightly 

Adjust flavor do not over salt 

Place noodles into pot and let cook 10 minutes and then add 2 large tablespoons of fresh parsley into pot and stir  let cook for 10 Minutes and serve 

Ultimate Potato Soup

 

The Ultimate Potato Soup Recipe

An easy and delicious creamy potato soup recipe that can be made in just one pot! Loaded with bacon and creamy potato goodness, this is a favorite comfort food in my household.

Course Soup

Cuisine American

Prep Time 30 minutes

Total Time 30 minutes

Servings 6 people

Calories 521kcal

Author Sam Merritt

Equipment

• Immersion blender
• Dutch Oven

Ingredients

• 6 strips (uncooked) bacon cut into small pieces
• 3 Tablespoons butter unsalted or salted will work
• 1 medium yellow onion chopped (about 1.5 cup/200g)
• 3 large garlic cloves minced
• ⅓ cup all purpose flour(42g)
• 2 ½ lbs gold potatoes peeled and diced into pieces no larger than 1” (this was about 6 Large potatoes for me/1.15kg)
• 4 cups chicken broth (945ml)
• 2 cups milk (475ml)
• ⅔ cup heavy cream (155ml)
• 1 ½ teaspoon* salt
• 1 teaspoon ground pepper
• ¼ - ½ teaspoon ancho chili powder**
• ⅔ cup sour cream (160g)
• Shredded cheddar cheese, chives, and additional sour cream and bacon for toppingoptional

Instructions

• Place bacon pieces in a large Dutch Oven or soup pot over medium heat and cook until bacon is crisp and browned.
• Remove bacon pieces and set aside, leaving the fat in the pot.
• Add butter and chopped onion and cook over medium heat until onions are tender (3-5 minutes).
• Add garlic and cook until fragrant (about 30 seconds).
• Sprinkle the flour over the ingredients in the pot and stir until smooth (use whisk if needed).
• Add diced potatoes to the pot along with chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder. Stir well.
• Bring to a boil and cook until potatoes are tender when pierced with a fork (about 10 minutes).
• Reduce heat to simmer and remove approximately half*** of the soup to a blender (be careful, it will be hot!) and puree until smooth (half is about 5 cups of soup, but just eyeballing the amount will be fine. Alternatively you can use an immersion blender.).
• Return the pureed soup to the pot and add sour cream and reserved bacon pieces, stir well.
• Allow soup to simmer for 15 minutes before serving.
• Top with additional sour cream, bacon, cheddar cheese, or chives. Enjoy!

Notes

*I recommend starting with a more reserved amount of salt and then adding more as needed, the amount of salt needed will vary depending on the type/brand of broth you use

**If you haven't used ancho chili powder before, I recommend starting with ¼ teaspoon and then taste-testing before increasing to ½ teaspoon if you like the taste.  

***If you want a completely creamy soup you can puree all of it, just puree in batches, about half of the soup at a time.  I prefer my potato soup with actual chunks of potatoes and prefer to puree just half of it.

Nutrition

Serving: 1serving | Calories: 521kcal | Carbohydrates: 47g | Protein: 12g | Fat: 32g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 1326mg | Potassium: 1176mg | Fiber: 5g | Sugar: 7g | Vitamin A: 897IU | Vitamin C: 50mg | Calcium: 182mg | Iron: 2mg