Homemade Chicken and Noodles

I’m not generally a big fan of chicken noodle soup, but this might turn me around. We made a double batch for my family’s Christmas celebration. The recipe is slightly modified from Pioneer Woman’s.

Ingredients:

  • 1 whole cut up fryer chicken
  • 2 whole carrots, diced
  • 2 stalks celery, diced
  • 1 medium onion, diced (optional)
  • 1 heaping tablespoon chicken-flavor soup base (optional)
  • 2 teaspoons salt
  • 1 teaspoon turmeric
  • 1/2 teaspoon white pepper (more to taste)
  • 1/2 teaspoon ground thyme
  • 2 teaspoons parsley flakes
  • 16 ounces, frozen “homemade” egg noodles
  • 3 tablespoons flour

Directions:

  1. Cover chicken in 4 quarts water. Bring to a boil, then reduce heat to low. Simmer for 30 minutes.
  2. Remove chicken from pot with a slotted spoon. With two forks, remove as much meat from the bones as you can, slightly shredding meat in the process. Return bones to broth and simmer on low, covered, for 45 minutes.
  3. Remove bones from broth with a slotted spoon, making sure to get any small bones that might have detached.
  4. Add the carrots and celery (and onions, if using) to the pot, followed by the herbs and spices. Stir to combine and simmer for ten minutes to meld flavors.
  5. Increase heat and add frozen egg noodles and chicken. Cook for 8 to 10 minutes.
  6. Mix flour and a little water. Stir until smooth. Pour into soup, stir to combine, and simmer for another 5 minutes, or until broth thickens a bit. Test and adjust seasonings as needed.

 

Dill Dip

This is my mom’s recipe. It really isn’t anything special unless it’s refrigerated at least overnight. But then? Oh yeah. Far, far superior to store-bought dill dip.

Ingredients:

  • 1 cup sour cream
  • 1 cup Hellmann’s mayonnaise (I always think it’s silly when recipes use brand names, but it does seem to matter)
  • 1 1/2 teaspoons parsley flakes
  • 1 1/2 teaspoons minced onion flakes
  • 1 1/2 teaspoons dried dill weed
  • 1 1/2 teaspoons Lawry’s seasoning salt (again with the brand name)

Directions:

  1. Mix all ingredients well.
  2. Refrigerate for at least an hour (overnight or so is better).


Barley-Cabbage Soup

Welcome, soup weather! This is from More with Less, slightly modified.

Ingredients:

  • 1/4 cup pearl barley
  • 4 cups meat or vegetable broth (may use bouillon)
  • 1–2 tablespoons oil
  • 2 medium onions, chopped
  • 3–4 cups green cabbage, finely chopped
  • 1/4 cup parsley, chopped (optional)
  • 4 tablespoons flour
  • 4 cups milk
  • 4 chicken bouillon cubes
  • 1/2 teaspoon celery salt

Directions:

  1. Combine pearl barley and broth in a kettle and simmer, covered, for 2 hours.
  2. Sauté onions, cabbage, and parsley if using it, in oil. Cook until soft, but do not brown.
  3. Make a white sauce with the flour, milk, bouillon cubes, and celery salt.
  4. Add white sauce to barley and broth.
  5. Stir in sautéed cabbage and onion.
  6. Check seasonings. Serve sprinkled with bacon bits, chopped ham, or croutons.