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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 6 |
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Go to Wal-Mart (or your local grocery store) and buy one of those cheap oven roasted chickens (any flavor will work, but lemon-pepper is the best in my book...) Enjoy a meal with the chicken, then toss it in the fridge. The next day, you have the perfect chicken soup chicken in the fridge! I like it because it is dirt cheap and provides me 2 meals. Plus the soup is better than anything in a can! Ingredients:
1 oven-roasted deli chicken |
6 -8 quarts water |
2 -4 chicken bouillon cubes (to taste) |
2 -3 bay leaves (optional) |
1 -2 teaspoon minced garlic |
1 teaspoon salt (to taste) |
1 dash pepper (to taste) |
3 -4 chopped carrots (approx 1 1/2 cups) |
3 -4 chopped celery (approx 1 1/2 cups) |
1 medium onion, diced (i use white) |
2 cups noodles, of your choice or 2 cups rice, plus |
2 cups extra water, if using rice |
Directions:
1. Fill up your stock pot with 6-8 cups of water and bring to a boil.
2. Add Chicken, bouillon, bay leaves, garlic, salt and pepper.
3. Boil chicken for about an hour, cover pot if you like more broth.
4. While the chicked boils, chop your onion/carrots/celery.
5. Strain broth and chicken into a large bowl (temporarily) - this keeps any gristle and skin out that may have fallen off during the boil.
6. Set aside your strainer with the chicken, and pour your broth back into the stockpot.
7. Continue to simmer the broth and add celery first, it takes the longest.
8. While the celery simmers, take a pair of forks and remove the meat from the chicken. Be sure to keep all gristle and skin out of the meat. (I use tongs and a fork).
9. About 20 minutes later, add the carrots, onion, chicken meat, and your noodles.
10. Simmer for 30 more minutes.
11. Remove the soup from the heat, and let stand for 10-15 minutes (otherwise will be way to hot to eat.).
12. Enjoy! Be sure to save your leftovers because they're even better than the fresh stuff! When re-heating add 1-2 tbsp water to a cup of soup and enjoy!
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