Chicken Noodle Soup

Whole Chicken Preparation – ALREADY DONE.
(Whenever possible roast a whole chicken)

 The leftovers you can use are endless it seems. I had a neighbor who bragged that she could make 6 meals from a chicken, And I believe her!  My way of roasting a chicken is:  pat it dry then mix sage salt and pepper with butter—separate the skin from the breast and rub the butter mixture on the meat into as much of the leg as possible, than replace the skin and rub with remaining butter. I cover the breast with foil for the first half hour then remove it.

After you serve the whole chicken and slice as much of the meat as possible—- place the carcass in a large pot and cook it down for a rich homemade broth to use in soups and casseroles

CHICKEN NODDLE SOUP

3 cans Campbell’s chicken broth

1 can each of Campbell’s condensed cream of chicken and cream of celery soup ( low sodium )

2 cups diced cooked chicken

1/4 chopped onion

1 tsp onion powder

1 tsp season salt

1/3 tsp garlic powder

3 cups partially cooked, rinsed and cooled noodles

combine soups, chicken and chopped onion in a 8 quart non-stick pot then stir in seasonings

bring to a boil and reduce heat to simmer, add noodles and simmer for about 25 minutes.

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Chicken Noodle Soup Video Audio Transcript

00:00:10:56 – 00:00:43:00
Speaker 1
We are going to make chicken noodle soup next year to cream a chicken noodle soup if at all possible by a whole chicken. Actually, I tell you a story here. And a neighbor who used to say, I can get six meals out of a chicken. But I believe her because I can do the same thing now after you pick your meat off as much as possible off your carcass, you put it in a big soup pot and cook it down with some onion, celery and carrot.

00:00:43:00 – 00:01:10:34
Speaker 1
And you got a really rich chicken broth, which is what we’re using today instead of using the canned chicken broth. It’s so much better for you as well. Again, because you know what’s in it and you’re not. You know that for preservatives, they have to use perfect serve it gives in canned products and packaged products because of the shelf life.

00:01:11:46 – 00:01:45:56
Speaker 1
So let’s get started making this chicken broth and the chicken soup. Okay. We’ll go over the ingredients and then we’ll move over to the pot and I’ll put the ingredients in. We’re going to use your chicken broth. We’re going to use your cream of chicken soup. We’re going to use cream of celery soup. We’re going to use approximately two cups of cooked chicken that was pulled off of the carcass.

00:01:46:07 – 00:02:13:34
Speaker 1
I just poured I don’t cut it, dice it because I like it better this way. Your chopped onion, onion powder and garlic powder and then partially cooked noodles. And that’s all that goes into this dish. And once I have it in there, we’re going to bring it to a boil, and then we’re going to let it simmer for a bit.

00:02:13:54 – 00:02:43:11
Speaker 1
Start heating my pan up. I like this pan. This pan is phenomenal. I have two of them. One’s a little bigger than this when you can roast in this pan. I roasted a small chicken. I roasted a small roast. I make soups and stews in it. I cooked bacon in it. I love this pan that we’re going to do for our soup now.

00:02:43:25 – 00:02:53:22
Speaker 1
So what we’re going to do is put our chicken broth in. This is my homemade, really rich chicken broth.

00:02:55:24 – 00:03:03:33
Speaker 1
We’re going to add my cream of chicken soup.

00:03:07:31 – 00:03:12:04
Speaker 1
We’re going to add our cream misery soup.

00:03:17:13 – 00:04:14:06
Speaker 1
You can also use a cream and mushroom soup if you so desire. But I don’t like to do it in this chicken soup. We’re going to end our onion. Are going to add our onion powder and we’re going to add aunt garlic powder. I have my wooden spoon. Since this is a nonstick surface. This is a silicone topped wooden spoon.

00:04:14:28 – 00:04:58:15
Speaker 1
Again, that’s from Pampered Chef. But you can get them anywhere. Amazon, of course. So we’re going to stir this all up until it’s, well, mixed and oh, my chicken, I we’re going to let that come to a boil. You could take forever. Once it comes to boil over, turn that heat down to simmer. And then we’re going to add our perfectly cooked noodles.

00:04:59:38 – 00:05:32:59
Speaker 1
I’m actually going to add a little pepper, I believe. Once I simmer, start to simmer. I not broil salt person. So I’m just going to put a dash of salt my just like that. Later on, you can add more if you’d like, because I think there’s enough salt in these soups that you don’t need to add more. I’m going to take this moment till we wait for our our soup mixture to start to boil.

00:05:33:57 – 00:06:15:13
Speaker 1
When you’re handling raw chicken, you have to be very careful. Any type of raw chicken, any type of poultry, turkey, but ever. Usually you will. You’ll love if not the amount, and make sure you wash your hands thoroughly after you handle it. There’s a great flight that I have come across. It’s called Food Safety Dot gov. They have a section in there where you can check and they’ll tell you how long you can keep certain foods in the refrigerator or in the freezer.

00:06:15:14 – 00:06:46:40
Speaker 1
There some food you can’t keep, like noodles do they. Absolute because of the starch that is in there in in the noodles. So that’s a great site. There’s also a site I recommend getting your children involved in your cooking. Okay. You can buy kid friendly utensils again. Amazon for about 10 to $20. You can get the knives, the all the other utensils.

00:06:46:41 – 00:07:14:46
Speaker 1
Okay. And they tell you about all that, about child safety with cooking. So it’s a great site to get on and follow because I do the same thing. So again, since we’re doing with chicken, I thought it was important to talk about that. Now my chicken and cream soup mixture has come to a boil. I turn the heat down to about a simmer.

00:07:15:26 – 00:08:00:32
Speaker 1
I’m going to add a little pepper. I like pepper and I’m going to add my noodles again, since they’re partially cooked. So if because you don’t want them to get soggy, nothing worse than mushy noodles. And I’m just going to stir that around if need be. You can add some water to give it more soupy feel, but this is like kind of thick, which is nice.

00:08:01:35 – 00:08:35:52
Speaker 1
Stir it around and I’m going to put the lid on it. So some rice, I’d say probably simmer about 20 to 30 minutes. What’s great about this particular dish is you can make it thicker and make more like a casserole. So it’s not like a soup. Okay. You can put it in the oven and bake it to make it thicker.

00:08:35:52 – 00:08:59:43
Speaker 1
Just put a little less broth and maybe some more of the creamy chicken soup. The condensed cream of chicken soup. So that’s all you got to do to make it thicker. But we’re making more of a cream soup, so we’re going to put the lid back on, get this simmering. All right. So our cream of chicken soup is been simmered.

00:09:00:08 – 00:09:33:41
Speaker 1
It’s just the right consistency. Not too running, not too thick. And we’re going to ladle some out into this bowl. And there you go, smooth this to the side so you can get a nice picture of it. Enjoy.