Tuesday, October 26, 2010

ChiClone Chicken Noodle Soup

So as you may have heard today, we are having some crazy weather here in the Chicagoland area, the local weathermen are dubbing it "The ChiClone".  Fifty mile-per-hour winds and heavy, heavy rain kept Maggie and I inside all afternoon.  At times, I was worried we were going to end up in Oz with Dorothy and the Tin Man, but we made it to the dinner hour with house intact.

Weather like this makes we want to hunker down and gorge on ridiculous amounts of carbohydrates.  Since I already polished off the cider doughnuts I picked up yesterday at the pumpkin patch, I decided to whip up some Chicken Noodle Soup and crusty bread for dinner.

You are going to love this recipe!  It's just like the Chicken Noodle Soup your mother makes, but without all of the work.  My own mother still makes homemade noodles from scratch.  Whatever.  She also drank copious amounts of wine and bowled during her ninth month of her pregnancy with me.  When you know better, you do better, right?  So "know better" yourself right over to the frozen food section of your favorite grocery store and pick up some frozen egg noodles.  There are some really great-tasting brands out there and I swear no one will know the difference. 

Chicken Noodle Soup
Makes 6 - 8 servings

1/2         lb.  cooked, shredded chicken
6            cups chicken broth
12 oz.    frozen egg noodles
1 tsp.     dried parsley
1            bay leaf
1/4 tsp.  thyme   
1/2 tsp.  black pepper
1 cup     chopped onion
1 cup     chopped celery
1 cup     chopped carrots
1 cup     heavy cream
4 T.        butter
1/4 cup  flour

Bring chicken broth to a boil with bay leaf.  Add the noodles and simmer for about 20 minutes.  Stir broth often so noodles don't stick to the bottom of the pot.

Add the dried parsley, thyme, black pepper and vegetables.  Simmer for 10 minutes until noodles and vegetables are tender.

Melt butter in saucepan, add flour and cook for 1-2 minutes.

Add heavy cream to broth/noodle mixture.  Bring back to a low boil.  Add the flour mixture, cook and stir until thickened, about two to three minutes. 

Add the cooked chicken.  Stir and heat through.

**Tips and tricks:  This is a great recipe for leftover chicken or a rotisserie chicken from the deli.  Once again, I used my trusty chicken bouillon in lieu of chicken broth.  You can buy it in powdered form too, so you don't have to unwrap all of those pesky little cubes.  When I am making this for the kids, I omit the onions altogether so I don't get any complaints.  I also use half-and-half in lieu of the heavy cream just to keep the caloric content down a bit...just so I can have extra bread instead!  ;)  I really like to use Reames Frozen Egg Noodles.  I am not sure if that is a regional brand or not, but I think they taste the closest to my mother's homemade noodles.  Check out their website for a coupon too!