Although the weather has been warming up around here, it’s hardly warm enough to move away from soups yet. This soup is very simple to make and so yummy too. There have been some nasty colds and coughs going around and this is a perfect soup to make when you are sick.
The other great thing about this comforting soup is that it’s a very frugal as well as nourishing meal. You should be able to make the whole large pot of soup for around ten dollars using high quality ingredients.
I generally make chicken noodle soup using broth and leftover roasted chicken, but I find that I run out of chicken broth frequently around here. There are very few brands of chicken broth I like to buy since most of them are very watered down with added flavorings (the organic brands even add sugar for flavor!). So I have been experimenting with making soups that don’t need a broth to start, but instead make their own broth as they cook.
I got a really bad sore throat the other week, and my husband, who doesn’t really enjoy cooking, gladly made this soup for us several times while I was recovering. I was so glad that this recipe is so fast to put together for his sake and for my sake when I make it too.
When I am not in a hurry, I saute the veggies in a little oil before I add the meat and water for extra flavor. Use this recipe as a outline, as we have done it with slight differences with no problem, my husband and I also cut the vegetables slightly differently and both ways work.
- 1 1/2-2 pounds of drumsticks or chicken legs
4 carrots, peeled, stemmed, cut in half lengthwise, and cut into 1 inch pieces
4 celery sticks, washed, ends trimmed, cut in half lengthwise, and cut into 1 inch pieces
1 onion, peeled and diced
1-3 garlic cloves, peeled and put through the garlic press, optional
1 bay leave, optional
Place all of the above ingredients in a large pot and cover well with water (we have just been eyeballing this, but about 8-12 cups, I would guess). Give a generous sprinkle of unrefined salt and bring to a boil, lower heat, and keep at a very low simmer for around 2 hours.
Near the end of the cooking time, in a separate pot, cook two cups of spiral shaped brown rice noodles (or noodles or your choice) according to package directions.
Take out the chicken drumsticks or legs, allow to cool, and then pull off the meat. I save the bones to use again in my next pot of chicken broth as there is still plenty of calcium left in them. Add the meat and noodles to the pot of soup, and salt and pepper to taste. Take out the bay leaf and serve with buttered toast and lots of love.
Latest posts by KimiHarris (see all)
- Pan-seared Halibut with Melted Cherry Tomatoes and Tarragon (& review of The Nourished Kitchen cookbook) - April 9, 2014
- Pennywise Platter Thursday 4/9 - April 9, 2014
- Pennywise Platter Thursday 4/3 - April 3, 2014