Thursday, June 28, 2012

Chicken Noodless Soup

I had no idea what I was getting into with this!  My daughter requested chicken noodle soup for dinner so I figured I'd give it a go.  This made a HUGE batch! I froze half of it and still have a ridiculous amount of leftovers in the fridge. It was delicious though!

Chicken Noodless Soup

1 Whole Roaster Chicken (about 6lbs. with giblets removed)
6 Carrots
2 Celery Stalks
2 Medium Yellow Onions
1 Cup Broccoli Florets
6 Cloves of Garlic
1 Tbsp. Salt
1.5 Tsp. Dried Dill
1 Tbsp. Olive Oil
1 Can (14 oz.) Diced Tomatoes, drained
1/2 Tsp. Black Pepper

1. Peel 3 of your carrots and cut them into 3 pieces.  Trim and cut your celery stalks into 3 pieces as well. Peel and quarter one of your onions. Peel your garlic and cut 3 of the cloves in half. 
2. Place your whole chicken in a large stock pot along with all the veggies you just prepped (including just the halved garlic cloves). Add about 2.5 quarts of cold water to the pot, or enough to just about cover the chicken.
3. Stir in 1 teaspoon of salt and 1 teaspoon of dill.
4. Bring to a boil over high heat and then reduce the heat and simmer for about an hour and a half. There may be some fat that forms on the top so just check it periodically and skim it off. 
5. While that's going, you can prep the rest of your veggies.  Cut up your carrots, dice up the onion, cut your broccoli into bite-sized pieces and slice your garlic.  I have this fancy  Pampered Chef garlic slicer that is awesome and slices it pretty thin.  If you don't have that or the patience to slice it, minced garlic works too!
6. Once your chicken is done simmering, carefully remove it and place it into a large bowl so that it can cool a bit.  We'll be shredding it into this bowl so make sure it's big enough.
7. Strain the broth into another large bowl and get rid of your soggy veggies.
8. When your chicken is cool enough to handle, remove the meat from the bones.  You can trash the skin and bones. I just shredded the chicken by hand into bite-sized pieces, but you can chop it up too.  Whatever's easier for you.
9. Heat your olive oil in your stock pot and then add your chopped carrots, onions and broccoli.  Let them cook for about 5 minutes and then add your sliced garlic. After about 2 minutes, add your remaining 2 teaspoons of salt and 1/2 teaspoon of dried dill. You can add your drained diced tomatoes and black pepper too. 
10. Once those veggies are all mixed, add your broth back to the pot and bring it to a simmer. About 10 minutes or until your veggies are tender. 
11. Once your soup simmers add the chicken back in.  Let it cook another couple minutes and serve!

Enjoy!!


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  3. How strong is the dill in this? I'm not a dill fan. Is there something i can replace it with? Thanks!

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