Sunday, January 24, 2010

It's Chicken Soup Week!

Oh the weather outside may be fightful, but we have Chicken Soup all week to help warm you on the inside.

We kick off Chicken Soup Week with Company's Coming - Grandma's Chicken Soup Recipe - it's yummy and good for you. One taste of this and you'll never go back to that canned stuff.
Enjoy :)

Grandma’s Chicken Noodle Soup
Grandma always could cure whatever ailed you. Whether she used a hug or some of her long-simmered, made-from-scratch chicken soup, you always left her place feeling better about the world.


* Bone-in chicken parts (see Note) 4 lbs. 1.8 kg

* Water 10 cups or 2.5 L

* 2 Celery ribs, with leaves, halved

* 1 Large onion, quartered
* 1 Large carrot, halved

* 3 Sprigs of fresh thyme

* 1 Sprig of fresh parsley

* 2 Bay leaves

* 1 Garlic clove
* 12 Whole black peppercorns


* Cooking oil 2 tsp. - 10 mL

* Chopped onion 1/2 cup -125 mL

* Chopped carrot 1/2 cup - 125 mL

* Chopped celery 1/2 cup - 125 mL

* Spaghetti, broken into about 3 inch/3 oz. - 85 g (7.5 cm) pieces

* Chopped fresh parsley 1/4 cup - 60 mL

* Salt 3/4 tsp. - 4 mL

* Pepper 1/4 tsp. - 1 mL

Chicken Stock: Put chicken and water into Dutch oven or large pot. Bring to a boil. Boil, uncovered, for 5 minutes without stirring. Skim and discard foam from side of pot.

Add next 8 ingredients. Stir. Bring to a boil. Reduce heat to medium-low. Simmer, uncovered, for about 3 hours, stirring occasionally, until chicken is tender and starts to fall off bones.

Remove from heat. Remove chicken and bones to cutting board using slotted spoon. Remove chicken from bones. Discard bones. Chop enough chicken to make 2 cups (500 mL). Reserve remaining chicken for another use. Strain stock through sieve into large bowl. Discard solids. Skim fat from stock. Makes about 6 1/2 cups (1.6 L) stock.

Soup: Heat cooking oil in large saucepan on medium. Add next 3 ingredients. Cook for 5 to 10 minutes, stirring often, until onion is softened. Add stock. Bring to a boil.

Add spaghetti. Cook, uncovered, for about 10 minutes, stirring occasionally, until spaghetti and vegetables are tender.

Add chicken and remaining 3 ingredients. Heat and stir until chicken is heated through. Makes about 7 1/2 cups (1.9 L).

1 cup (250 mL): 137 Calories; 4.3 g Total Fat (1.8 g Mono, 1.1 g Poly, 0.9 g Sat); 34 mg Cholesterol; 11 g Carbohydrate; 1 g Fibre; 13 g Protein; 287 mg Sodium

Note: Use whichever cuts of chicken you prefer as long as the weight used is equal to that listed.
Reprinted from Soups © Company's Coming Publishing Limited


Anonymous said...

Sounds sooooo good! It's cold; I'm cold. Chicken soup is the only soup everyone in my family will eat. And somehow making it makes me feel better!
Hope you stop by my blog from time to time, too.

Sandie lee said...

I love your Blog, in fact I was just there :)

Thanks for stopping by and leaving your comment.

Insurance Telemarketing said...

This looks so fun! Thanks for sharing!

Anonymous said...

Chicken soup is great any time of year, but especially this time of year! :) Dh makes a version similar to this, except we never have bay leaves in the house, so that never gets put in.

Sandie lee said...

This recipe is really good and can be "altered" for your own individual taste - I even used rice instead of pasta in it.

Thanks for stopping by :)

Joy@TPMG said...

Yum! I love chicken noodle soup. In fact, that is what I am making on Thursday since we are going to visit family on Friday. I figured I would take some with to give to my mom and grandparents. I'll have to try your recipe.

Sandie lee said...

I think homemade is always so much better. Let me know if you do make it what you think.

Thanks for stopping by :)

Name: Holly Bowne said...

You know, it feels like a "soup" week. I just broke open a Campbell's tonight. Lame, I know. I'm going to print off this recipe right now! :o)

Sandie lee said...

Great! Hope you enjoy it :)

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