Homemade Chicken Noodle Soup

I made some stock last time I made a whole chicken and I wanted to get it out of my freezer because it's in a big container taking up space.  To make a quality stock, all you have to do is toss in any chicken parts, bones, skin, meat, fat, and then any veggie trimmings you might have too.  Boil them slowly in water and let the stock absorb all the flavors and reduce down.  When it's the right flavor (taste it) you can let it cool and then run it through a sieve to make sure there are no bones or parts left in the stock.

Or, you can just use a can of broth.

Chicken soup is easy.  I chopped up 3 whole carrots into rounds, 3 stocks of celery into a rough chop and a whole sweet onion into a rough chop.  I added them to the stock and brought them to a boil, then reduced the heat and simmered low for a while, maybe half an hour.  

Meanwhile, I grilled two boneless, skinless chicken breasts and let them cool slightly so I could pull them apart into small, bite sized pieces.  You can use any chicken meat you have.  It can be leftovers too.  When I finished pulling the meat apart I added it to the soup pot and stirred it in.  

I seasoned my soup with a pinch of thyme.  A dab will do you.  I also added some parsley for color, and I like how it tastes too.  The stock and chicken was already seasoned with salt and pepper, but taste and adjust seasoning if need be.

I like my noodles al dente, so I cook them separate and then add them when I'm ready to serve the soup.  You can just drop them in the soup and cook them too.  However you prefer is fine.  I use Kluski noodles, made in Pennsylvania Dutch Country.  They're like the ones I'd make homemade that Grandma taught me to make, when I don't have time or want to clean up the mess, which is most of the time.

What a way to spend a snowy day in the house.  It smells heavenly and tastes like Mom used to make.

Tortellini in Brodo

David woke up not feeling well on his birthday.  After having waffles for breakfast, I made him some soup for lunch.  He doesn't like traditional chicken soup, so I thought I'd make a basic broth with tortellini to get him to eat it.

You will need:

3 c. chicken stock
2-3 sliced carrots
1/2 large yellow onion, rough diced
parsley
Italian seasoning
1 t. garlic
1/2 lemon, juiced
2 T olive oil
salt
pepper
bay leaf

1 lb tortellini, cooked al dente
Parmesan cheese

In a large Dutch oven, pour your stock and add the vegetables and seasonings.  It's really a one pot meal.  Add all but the tortellini, and 1 T. of the olive oil and then bring to a simmer.  Simmer at a low boil for an hour to reduce and intensify the flavor.

Meanwhile, bring salted water to a boil and drop your tortellini.  Cook to al dente, drain and toss in the other T. of olive oil so they won't stick. 

In a large soup plate, arrange a layer of tortelli and then top with a couple of ladles full of broth, including the veggies.  Top with a dusting of Parmesan cheese and a pinch more of parsley.  Serve with a side of crusty bread and butter.

Serves 3-4.

Pastina

An elderly Italian woman I used to know taught me how to make this dish after I passed out at her house from low blood sugar and when I felt a little better on the couch, she brought me a bowl of pastina.  When I asked her what it was, she said, "Just eat it.  My mama used to make it for me when I was not feeling well.  It's an Italian remedy broth, a comfort food." 

I wasn't sure, but I ate it and it was good.  It's very simple to make because it's mostly water and pasta.  It does make you feel better when you don't feel well. 

To make 2 servings, you will need:

3 c. water
1 c. pastina, acini de pepe works best
1 T. olive oil
1 T. butter
salt to taste
1 small bunch fresh, flat leaf parsley, chopped
2 eggs, scrambled in a bowl

In a small sauce pan, bring the water to a boil with the butter, oil, salt and parsley.  The parsley will color the water greenish.  Drop the pasta into rapidly boiling water (slowly so it doesn't over boil), and stir.  When the pasta is just about al dente, drizzle the egg into the boiling mixture slowly, stirring to make egg rags in the broth.

Boil softly for another 2 or 3 minutes to make sure the egg is done.  Remove from heat and let stand a few minutes.  Serve in large bowls when someone feels under the weather, or needs a little comforting.  I'm hooked on it now and don't even make chicken soup for those days anymore.