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I love me some soup! I am more of a creamy soup guy, but Gumbo is great as well.(If its done right) Well I wanted to share my chicken noodle soup recipe. Sounds generic, but this isnt your run of the mill chicken noodle soup.
1. Take whole chicken and boil it in water. Add about 4 or so bouillon cubes to the water. When chicken is done, set chicken aside and save your chicken stock. Also, pick chicken off the bone to add to soup later.
2. Cut up 1 onion, 2 celery stalks, 6 cloves of garlic
3. Take a stick of butter and about 6 to 7 TLBS of flour. Melt the butter. When butter is melted, slowly add the flour whisking the whole time. You want absolutely no lumps so make sure you go slow. When all floured is whisked in, you have just created a Roux. Next, keep stirring your Rouz for another 5 or so minutes until you get a nice golden brown color.(The Roux will be extremely thick)
4. Add everything from step 2
5. Heat up your chicken stock that is on your side
6. Chop up green onions and parsley. After about 10 minutes after the onions and all have cooked. Add your green onions and parsley and go another 5 minutes.
7. Take your stock and whisk it into your Roux and onions etc. Keep whisking until your Roux has completely incorporated with your stock.
8. Bring to a boil. Add half bag of Egg noodles broken up. Let boil until desires doneness.
9. Add picked chicken
10. Season your soup with salt and pepper to taste. Also, Add 1 TLBS of Curry.
When seasoned prosperly, Turn off soup and add about a cup of heavy cream or half and half or something of that nature.
There you go. Its awesome on a cool night with a grilled cheese.
1. Take whole chicken and boil it in water. Add about 4 or so bouillon cubes to the water. When chicken is done, set chicken aside and save your chicken stock. Also, pick chicken off the bone to add to soup later.
2. Cut up 1 onion, 2 celery stalks, 6 cloves of garlic
3. Take a stick of butter and about 6 to 7 TLBS of flour. Melt the butter. When butter is melted, slowly add the flour whisking the whole time. You want absolutely no lumps so make sure you go slow. When all floured is whisked in, you have just created a Roux. Next, keep stirring your Rouz for another 5 or so minutes until you get a nice golden brown color.(The Roux will be extremely thick)
4. Add everything from step 2
5. Heat up your chicken stock that is on your side
6. Chop up green onions and parsley. After about 10 minutes after the onions and all have cooked. Add your green onions and parsley and go another 5 minutes.
7. Take your stock and whisk it into your Roux and onions etc. Keep whisking until your Roux has completely incorporated with your stock.
8. Bring to a boil. Add half bag of Egg noodles broken up. Let boil until desires doneness.
9. Add picked chicken
10. Season your soup with salt and pepper to taste. Also, Add 1 TLBS of Curry.
When seasoned prosperly, Turn off soup and add about a cup of heavy cream or half and half or something of that nature.
There you go. Its awesome on a cool night with a grilled cheese.
