Chicken Noodle Soup

Chicken Noodle Soup

Oh, will the rain EVER end?  When I'm driving home from work and I can't hardly see out of the windshield because it's raining so hard, all I can think about making for dinner is a pot of warm, comforting soup! 

Today, the mood seem to be homemade chicken noodle soup for me and the little ones...

Now you can go about this in a number of ways.  Optimally, you would cover all the raw chicken pieces (bones, skin and all) with water, add vegetables, and simmer to make a nice rich stock for a couple of hours.  Or.... as a busy mom or dad, you can take the liberties of using some modern day shortcuts.  Tonight was all about those shortcuts.

Step-by-Step:

Chicken stock "cubes"

 This step is both a time saver and a huge money saver.  Who doesn't like that?! 

• When you pick up a rotisserie chicken from the supermarket (and don't we all?) and you've removed all of the meat, throw the carcass into a big pot, cover with water, add some seasoning (salt, pepper, an onion, celery, carrot, poultry seasoning.... really it can be whatever you want), and let it boil for an hour or two.  The marrow from the bones and the seasoning from the skin, meat, etc will condense and give you a lovely chicken stock. 
• After the stock is made, pour them into ice cube trays (these are the silicone ones that I picked up at Bed, Bath, and Beyond) and freeze them. 
• You can pop them out easily and store the frozen stock cubes in a gallon sized zip top bag.  The next time you need chicken broth/stock, you have a rich homemade version on hand for free!  You already paid for the chicken, so you may as well stretch that investment a bit. 

Let your helper pull the chicken apart... there is no right or wrong way, and they start snacking on something healthy, so you can't really lose here!

•  Remove the meat from the chicken and tear it into pieces.  Keep the carcass!



Throw a bunch of stock "cubes" into the pot.

• Tonight,  I was home alone with the two little ones, so we didn't need a "big" pot of soup. 
• So... if you don't have your own stock cubes, open a box or can of chicken stock or broth.  Since you aren't starting with a raw chicken, we need to start with some flavor.  The stock will make it taste like we've worked on this for hours.

The bones and yucky stuff left over after the meat has been pulled off.

•  Okay, I know this looks gross, but this is where most of your flavor comes from!
• Throw all the bones, skin, etc into the stock.

The rest of our soup base

•  To the broth, add the bones, some celery, carrots, some thyme, salt and pepper.
• Add some more water (maybe just enough to cover) and let it boil for a while.

The rotisserie (cheater) chicken.

•  For a small pot of soup, I only use about 1/2 of the chicken. 
• The rest of the chicken gets popped into a freezer bag and labeled for another use later.  (We're really getting a lot of mileage out of the $5 chicken, huh?)

Removing the stock ingredients.

•  After the broth has condensed and is rich and flavorful, remove all the skin, bones, and seasoning.

The final broth for the soup.

•  See what a wonderful, rich soup base we have now?
• If you want a single serving, etc., freeze some of the broth at this point - before adding the noodles.  Then later, you only have to thaw and add noodles for homemade goodness.

Egg noodles... it IS chicken noodle, after all.

•  I added maybe two handsful of noodles. 

The final soup.  Isn't it beautiful?!

•  Now I think at this point, you HAVE to agree that this looks 1000 times better than chicken noodle out of a can!
• Oh, I guess you can see that I fished the baby carrot pieces out of the "seasoning" pile and threw them back in there.  It needs a little color, and my daughter loves these.

Now for the garnish.  (optional, of course!)

A short stack of corn tortillas

... cut the stack into ribbons

Cut the ribbons into whatever shapes or sizes you prefer.

Frying the tortilla ribbons 

•  I used only about 1/2 inch of canola oil for this.  Don't overcrowd the pan - it will bring down the temperature too much.
• Fry at around 250 - 300 degrees.  If you don't have a candy thermometer, just test the oil out with the edge of one of the ribbons.  It should start sizzling IMMEDIATELY.  If it doesn't, the oil is not hot enough.  This would be bad, because they would end up soggy and greasy from absorbing the oil.

Fried tortilla ribbons.

•  Remove them from the pan when brown with the spider or a slotted spoon.
• Sprinkle immediately with a little salt. 
• Resist the urge to eat half a plate of them while frying more.

Pan Roasted Corn.

•  I drained some sweet corn nibletts.
• Added about 1/2 Tbsp butter to the skillet and dumped about half a can in.
• I seasoned with a little cumin for a smoky flavor and roasted them in the pan until slightly charred.

To serve, I added a small pile of tortilla ribbons on top of the soup and sprinkled with the pan roasted corn.

Ta da!

• I had a nice broiled tomato sandwich with my soup.
• The little ones had cheese toast on the side.

Now doesn't that warm up a rainy afternoon?

Written Method:

This step is both a time saver and a huge money saver:  When you pick up a rotisserie chicken from the supermarket (and don't we all?) and you've removed all of the meat, throw the carcass into a big pot, cover with water, add some seasoning (salt, pepper, an onion, celery, carrot, poultry seasoning.... really it can be whatever you want), and let it boil for an hour or two.  The marrow from the bones and the seasoning from the skin, meat, etc will condense and give you a lovely chicken stock.  After the stock is made, pour them into ice cube trays and freeze them.  You can pop them out easily and store the frozen stock cubes in a gallon sized zip top bag.  The next time you need chicken broth/stock, you have a rich homemade version on hand for free!  You already paid for the chicken, so you may as well stretch that investment a bit. 

So... if you don't have your own stock cubes, open a box or can of chicken stock or broth.  Since you aren't starting with a raw chicken, we need to start with some flavor.  The stock will make it taste like we've worked on this for hours.   To the broth, add the bones, some celery, carrots, some thyme, salt and pepper.  Add some more water (maybe just enough to cover) and let it boil for a while.

For a small pot of soup, I only use about 1/2 of the chicken. The rest of the chicken gets popped into a freezer bag and labeled for another use later.  After the broth has condensed and is rich and flavorful, remove all the skin, bones, and seasoning.   I added maybe two handfuls of noodles.  I threw a handful of baby carrot pieces back in there.  It needs a little color. 

Garnish with fried tortilla strips if desired: I used about 1/2 inch of canola oil for this.  Don't overcrowd the pan - it will bring down the temperature too much. Fry corn tortilla strips around 300 degrees.  If you don't have a candy thermometer, just test the oil out with the edge of one of the ribbons.  It should start sizzling IMMEDIATELY.  If it doesn't, the oil is not hot enough.  This would be bad, because they would end up soggy and greasy from absorbing the oil.  Remove them from the pan when brown with the spider or a slotted spoon. Sprinkle immediately with a little salt. 

I drained some sweet corn niblets, then added about 1/2 Tbsp butter to the skillet and dumped about half a can in.  I seasoned with a little cumin for a smoky flavor and roasted them in the pan until slightly charred.  To serve, I added a small pile of tortilla ribbons on top of the soup and sprinkled with the pan roasted corn.




Want more great recipes?
Please visit my Recipe Index for tons of ideas that you can cook with/for you family!   Here are a few to get you started:

• Shrimp and Corn Soup 

•  Buffalo Chicken Dip

•  Baked Chicken Taquitos 

Apple Tarte Tatin with Red Wine Caramel and Brandied Whipped Cream

A Tarte Tatin is an upside-down tart in which the fruit are caramelized in butter and sugar before the tart is baked.  Well this one is a little different in that the apples are caramelized in a red wine caramel.  Okay, I know it sounds complicated... and while there are a lot of steps, each one is easy.  I promise.... follow along with me on this step-by-step tutorial on this decadent, eye-catching dessert!

The ingredients for this tarte tatin are very accessible.  I was down at my parents' fishing camp this weekend, so these are pretty basic pantry items.  I apologize for the quality of the photos.  All I had at the camp was my phone.

Tart

2 cups    dry red wine

1/4 tsp   cinnamon

1/4 tsp    vanilla

1/2 cup   sugar

1/4 cup   water

2 Tbsp   butter

1 Tbsp   brandy

2 apples

One 14-ounce sheet chilled puff pastry

Topping/Garnish

1/2 pint  heavy whipping cream

1 tsp      vanilla

1/4 cup  powdered sugar

2-3 Tbsp brandy

* 1 ripe mango (optional)

* handful of strawberries + 1/4 cup sugar (optional)

* mint sprigs (optional garnish)

Step-by-Step:
I chose a golden delicious and a fuji apple for this tart.

First, prepare some aciduated water - water with a whole lemon squeezed into it.  You want to prevent the oxidation (browning) of the apple slices.

After cutting the apples, rub the cut halves with the lemon while you are working on them.  Once sliced, drop the pieces into the lemon water.



Remove the seeds and core from the apple halves.  *Note - an aluminum cutting instrument (like the measuring spoons we used here) will cause browning FASTER than stainless steel, so use stainless if you have it.  (we were at the fishing camp, remember?  Sometimes, you have to just make do.)

Slice the apples in uniform thickness.

Soak the apple slices in the lemon water to retard the oxidation.  You don't want brown apples!

2 cups of dry red wine (I used a Cabernet Sauvignon).  The alcohol will all cook out, but the flavor will be concentrated, so use a wine that you enjoy drinking.

For the red wine syrup, add the wine to a small saucepan.  Add 1/4 tsp ground cinnamon.  You could also throw in a couple of cinnamon sticks.

For the vanilla in the red wine syrup, use the best vanilla you can find.  I happen to love this clear Mexican vanilla.

Add 1/4 tsp of vanilla to the wine and cinnamon.

Boil the wine mixture over moderately high heat until reduced to about 1/4 cup (about 15 minutes).

Now, for the caramel... 1/2 cup sugar, 1/4 cup water.

Add the sugar and water to a black iron skillet.

Stir over moderately high heat just until the sugar is dissolved - then don't stir ANY more.

The thing you want to watch with the caramel is the bubbles.  At first, they look all clear, flimsy and watery - as they do here.

Now the bubbles start looking bigger and more "elastic" looking.  Can you see the difference?

Continue swirling until a light amber caramel forms - about 5 minutes.  Now remove the skillet from the heat.

Now add the red wine syrup into the caramel.  Stir to dissolve the caramel.

Add the butter to the red wine caramel and cook for about a minute.

Add the drained apple slices to the red wine caramel.

Start cooking the apples over low heat.

Stir the caramel into the apples, and turn the apples occasionally until they are tender and the pan juices are syrupy - about 20 minutes.

After the first 10 minutes, add a tablespoon of brandy to the apples and continue cooking.

After 20 minutes, remove the apples from the pan.  They are now tender and succulent.  The red wine caramel is syrupy and coat the fruit.

Arrange the fruit in the skillet, starting in the middle.

After all of the fruit is in the skillet, pour the sauce over them and let this cool for about 30 minutes.  This is a good time to go preheat the oven to 375 degrees.  Also, take out the puff pastry from the freezer.

Since this recipe uses store-bought puff pastry, it's super easy to assemble.  Take out one of the sheets of pastry and let it thaw about 25 minutes or so.

Fold out the pastry on a lightly floured surface, cut off the edges using a 12 inch plate as a guide, cut steam vents into the pastry, then lay the pastry over the fruit.

Turn the edges of the pastry under and "tuck" the fruit in.

All ready for the oven!

While the tart is baking, you can make the garnishes.  These are totally optional of course.  The first garnish was a mango puree. 

Puree the ripe mango pieces until smooth.  That's it!  Nothing else needed if the mangoes are ripe and sweet.

My strawberries were very ripe, but still a little tart, so I added a little sugar.  Blend until smooth.

For the brandied whipped cream:  Heavy whipping cream, vanilla, powdered sugar, a little brandy.

Blend until thick peaks form.  Taste and adjust as desired.  Yumm!

So here are my plate garnishes.  You could do all, none, or choose your own.

Bake the tart until the pastry is puffed and golden brown - about 45 - 50 minutes.  Now let it cool in the skillet about 10 - 15 minutes.

Now invert the tart carefully onto a large plate.

Cut into wedges and serve warm with whipped topping.

Voila!  Delicious!  All this needs is a great cup of coffee.

Now...  I'd love to hear from you!


Want more great recipes?
Please visit my Recipe Index for tons of ideas that you can cook with/for you family!   

• Inside Out Caramel Apple Slices

• Creamy Grape Salad

• Toasted Couscous Salad with Asparagus

Written directions:

Apple Prep.  First, prepare some aciduated water - water with a whole lemon squeezed into it.  You want to prevent the oxidation (browning) of the apple slices.  After cutting the apples, rub the cut halves with the lemon while you are working on them.  Once sliced, drop the pieces into the lemon water.  Remove the seeds and core from the apple halves.  *Note - an aluminum cutting instrument will cause browning FASTER than stainless steel, so use stainless if you have it.  Slice the apples in uniform thickness.  Soak the apple slices in the lemon water to retard the oxidation.

For the red wine syrup.  Measure out 2 cups of dry red wine.  The alcohol will all cook out, but the flavor will be concentrated, so use a wine that you enjoy drinking.  For the red wine syrup, add the wine to a small saucepan.  Add 1/4 tsp ground cinnamon.  You could also throw in a couple of cinnamon sticks.   For the vanilla in the red wine syrup, use the best vanilla you can find.  I happen to love this clear Mexican vanilla.  Add 1/4 tsp of vanilla to the wine and cinnamon.  Boil the wine mixture over moderately high heat until reduced to about 1/4 cup (about 15 minutes).

Now, for the caramel... 1/2 cup sugar, 1/4 cup water.  Add the sugar and water to a black iron skillet. Stir over moderately high heat just until the sugar is dissolved - then don't stir ANY more.  The thing you want to watch with the caramel is the bubbles.  At first, they look all clear, flimsy and watery. Then they will start looking bigger and more "elastic" looking.  Continue swirling until a light amber caramel forms - about 5 minutes.  Now remove the skillet from the heat.  

Now add the red wine syrup into the caramel.  Stir to dissolve the caramel.  Add the butter to the red wine caramel and cook for about a minute.  Add the drained apple slices to the red wine caramel. Start cooking the apples over low heat.  Stir the caramel into the apples, and turn the apples occasionally until they are tender and the pan juices are syrupy - about 20 minutes.  After the first 10 minutes, add a tablespoon of brandy to the apples and continue cooking.  After 20 minutes, remove the apples from the pan.  They are now tender and succulent.  The red wine caramel is syrupy and coat the fruit.

Start assembling.  Arrange the fruit in the skillet, starting in the middle.  After all of the fruit is in the skillet, pour the sauce over them and let this cool for about 30 minutes.  This is a good time to go preheat the oven to 375 degrees.  Also, take out the puff pastry from the freezer and let it thaw about 25 minutes or so.  Fold out the pastry on a lightly floured surface, cut off the edges using a 12 inch plate as a guide, cut steam vents into the pastry, then lay the pastry over the fruit.  Turn the edges of the pastry under and "tuck" the fruit in.  Now it is all ready for the oven!

Garnishes.  While the tart is baking, you can make the garnishes.  These are totally optional of course.  The first garnish was a mango puree.  Puree the ripe mango pieces until smooth.  That's it!  Nothing else needed if the mangoes are ripe and sweet.  My strawberries were very ripe, but still a little tart, so I added a little sugar.  Blend until smooth.

For the brandied whipped cream.  Mix heavy whipping cream, vanilla, powdered sugar, a little brandy.  Blend until thick peaks form.  Taste and adjust as desired.  Yumm!

Bake the tart until the pastry is puffed and golden brown - about 45 - 50 minutes.  Let it cool in the skillet about 10 - 15 minutes.  Now invert the tart carefully onto a large plate.  Cut into wedges and serve warm with whipped topping.