YAY! my first post… Im actually a bit nervous and excited! My 16 year old Davis said… just do it Mom. So here is one of my favorites! Chicken Noodle Soup. With some love and a bit of my secrets from multiple power cooks in my life brought to one pot of heaven. Lets bring in the childhood memory of the pressure cooker sputtering and hissing in Momma’s kitchen making the work smells of chicken and spice fill the house. Then from my wonderful Mother in law adding a German noodle- spaetzel that brings it all home.
Shannon’s Hearty Chicken Noodle Soup
- 1 whole Chicken- cooked pressure cooker or roasted
- three large Organic Carrots chopped
- Two stalks Celery chopped
- med whole Onion chopped
- two cloves Garlic fine chopped
- 6 cups chicken broth
- Spaetzel noodles dried or large egg noodles
- salt (to taste)
- Nutmeg 1/2 tsp
- Dried Parsley 2 TBL
- Better than Broth – bouillon paste 2 TBL
De-bone and skin roasted chicken. I like to cook my chicken in the pressure cooker but if your pinched for time get a pre-roasted chicken from grocery deli -hot.
Chop vegetables and sautéed in large deep skillet in Olive oil until onions start to limp. Add chopped chicken, chicken broth and 2 table spoons of bouillon paste. sautéed for thirty minutes on med heat. Add 1/2 tsp nutmeg, 2 table spoons dried parsley and black pepper to taste. ( Bouillon paste is high salt so add to taste) My new soup best friend. You can add a can of Cream if Chicken Soup for added flavor if you don’t have bouillon.
bring to a low boil and add dried noodles -two big fistfuls. ( 2-3 cups)
slow simmer for 20 minutes and enjoy.
I like to make the soup base the night before or over the weekend and then add the noodles day two for dinner. YUM!
Great soup for freezing!