Since I've been sick this last week or so, I thought I would post about something that is supposed to make everyone feel better when they're sick or at least my Granny thought so. Chicken Soup, or something like that. This one turned out really good. I marked this one as "medium" since it takes a bit longer to make, it's a bit more involved, but it is very worth it in the end. Oh, the noodles I used - I won't use any others. These are much like the homemade noodles my Uncle made one holiday. Normal egg noodles just won't cut it.
Chicken & Noodles
Ingredients:
First, for the Meat and Stock/Broth:
3-5 bone-in chicken breasts (4 - 6 boneless skinless)
celery (2 ribs, broken into 2-3 pieces)
onion (1 onion, halved and do not peel outer skin - it lends a beautiful color to your stock)
carrots (2 regular carrots cut into 3" chunks or a dozen baby carrots)
2-3 bay leaves
12 oz pale colored beer (Molson, Corona, pale ale) - (omit and use all water if you do not cook with alcohol)
12 - 16 oz water
7 chicken bouillon cubes
- OR - 1 rotisserie chicken from the supermarket - original or garlic/herb variety - see alternate instructions
Directions:
In a 5-6 qt pressure cooker, place vegetables, bouillon cubes and bay leaves in the bottom and chicken on top. Pour in beer and water. Lock lid into place and cook on high pressure as per your manufacturer's directions. Cooking Time: 30 minutes for bone-in, 12 - 15 for boneless/skinless. Remove chicken to a platter or rimmed sheet pan. Debone chicken and lightly shred or dice - it should just fall apart. Strain broth and discard vegetables - they've given their all for the flavor. At this point, I usually put the chicken and broth in separate containers and put into the refrigerator, this way I can discard the chicken fat much easier. Hint: Let pressure release naturally (if you have the time).
OR IF using rotisserie chicken - debone meat, place chicken carcass into pressure cooker with the vegetables, beer, water, bullion, etc. and pressure cook for 30-35 minutes to make your stock.
ALSO IF you don't have a pressure cooker, substitute canned/boxed chicken broth - or make the stock or broth in your favorite manner.
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Now ingredients for the recipe:
Broth/Stock made from above process
1 1/2 cups diced celery
1 1/2 cups diced carrots
2 garlic cloves minced (or 2 tsp pre-minced garlic)
1 medium onion (or 2 small ones), diced
Pepper and perhaps Salt, (taste before adding any Salt)
8 oz bag of Essenhaus Amish Noodles - extra wide (available at Walmart or at essenhaus.com)
Directions:
Measure stock/broth - add enough water so that it equals about 8 cups.
In the pressure cooker, place liquid, vegetables, noodles and chicken (in this order). Lock lid and cook on low or medium pressure for 22-25 minutes - Use the quick release method to de-pressurize. If you use high pressure - cut back time to 17-20 minutes.
You can also cook this in a regular dutch oven/stockpot, just bring the liquid to a boil, add noodles and vegetables and cook for time indicated on package - adding chicken about 5-10 minutes before noodles are done.
I also used roughly 2-3 Tbsp AP Flour and about 1/4 cup cold water to thicken the liquid up for more of a "chicken & dumpling" texture/feel.
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