Making your own Chicken Noodle Soup is very easy, as well as inexpensive.
Just boil some chicken legs, wings, thighs or breasts if you prefer all white
meat, in pure water - some fat/skin included if you want a bit more flavor.
Simmer until no longer pink; then cool, break apart in whatever size pieces
you like, add some fresh or dried parsley, and dry noodles, a bit of sea salt
and pepper [I add red pepper flakes to mine when cooking the chicken].
Bone petite! You can make enough for several meals and freeze some for
future use. It will keep for several months in your freezer.
I don't know of any brands on the market but you might check with your
Health Food Store.
Making your own Chicken Noodle Soup is very easy, as well as inexpensive.
Just boil some chicken legs, wings, thighs or breasts if you prefer all white
meat, in pure water - some fat/skin included if you want a bit more flavor.
Simmer until no longer pink; then cool, break apart in whatever size pieces
you like, add some fresh or dried parsley, and dry noodles, a bit of sea salt
and pepper [I add red pepper flakes to mine when cooking the chicken].
Bone petite! You can make enough for several meals and freeze some for
future use. It will keep for several months in your freezer.
I don't know of any brands on the market but you might check with your
Health Food Store.
so, you put all the chicken parts in their raw?
speaking of pure water, what do you use?
I sometimes buy distilled water by the gallon in the store....sometimes it tastes good, sometimes it tastes like plastic....
You initially boil the chicken parts from a raw state - yes. Then, after the
chicken is no longer pink, you complete the soup from that stage, either
using some or all, or freezing what you don't use for future meals.
Even when I've used/eaten canned chicken noodle soup, I often add some of
my own because I like more chicken than canned soup usually contains.
I make chicken soup pretty much the same way EarlyBird does. Meat on the bone grosses me out, so breasts are the only thing going in the water.
Start with a big pot so the chicken is in a single layer. It doesn't have to be, but you want to top it with a few inches of water. You can also more flavor by addin a half of a medium onion, finely minced. And a thinly sliced (circles) carrot & chopped celery..
Bring to a boil, lower to simmer & it usually stays on my stove for about an hour.
During the last 12 - 15 mins, add a cup of noodles (I add previously cooked brown rice)
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You initially boil the chicken parts from a raw state - yes. Then, after the
chicken is no longer pink, you complete the soup from that stage, either
using some or all, or freezing what you don't use for future meals.
Even when I've used/eaten canned chicken noodle soup, I often add some of
my own because I like more chicken than canned soup usually contains.
what about the water? where do you get pure water from?
Cookie is right! I forgot to mention adding the veggies of carrots, celery, &
onions. They all freeze well too. And as she says, you can use brown
rice instead of noodles.
You can use distilled water of filtered tap water. I have a filter on my
kitchen faucet.
Chicken Noodle Soups Without MSG/Yeast Extract?
They all freeze well too. And as she says, you can use brown
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