Thursday, January 8, 2009


Have you ever made something for no good reason, and you weren't sure why you did it? I seldom boil the carcass down from our Sunday roast chicken, but this past Sunday, I did. When the family started smelling the aroma late Wednesday night, they all asked what I was making. I just kind of shrugged and said, "I don't know, I figured I'd boil this down for some good stock, and then make a pot of chicken & noodle soup out of it." They all just kind of said, "Oh" and left it at that. haha Anyway, I finished the soup up, let it cool down, put it in the fridge and went to bed. I suppose I intended to warm it up the next day for my hubby and I for dinner, with a nice hot loaf of crusty bread. But, I forgot about it, until a phone call from my hubby reminded me that our deacon's wife had had foot surgery today, I realized then, WHY I made the soup last night! It was for her and her hubby! I put that ALREADY MADE pot of yummy soup on to simmer and whipped up another caramel apple galette (I had made one Sunday for our family). Then hubby and I headed over to deliver the meal to a very happy and grateful couple! I love it when the Lord works in your heart to do something, and you don't understand why at the time, until later. I'm so glad I listened!
This soup has tremendous flavor - if you've never made homemade chicken & noodle soup, you really should give it a whirl! There's nothing like it!


Good stock is like the foundation of a house - it lays the groundwork for a delicious soup, stew or pan sauce. Trouble is, many packaged versions are drowning in sodium (often 1,000 mg per cup!) The answer to this dilemna - make your own!

Start by making your stock - you can either do it this way, or you can make a whole roast chicken for dinner one night, and boil the carcass and leftover skin the next day to produce your stock. When you are done eating, just wrap up the bones, and the carcass to cook down the next day. Save any leftover chicken to put into the soup. This is a creative way to use leftovers.

1 Tblsp olive oil
1 cup chopped onion
1 cup chopped celery
2 garlic cloves, minced
1/4 cup flour
1/2 tsp dried basil
1/2 tsp dried thyme
1 bay leaf
2 cups water
3 - 4 cups chicken stock
1 cup sliced carrots
3 cups shredded, cooked chicken
salt & fresh ground black pepper to taste
1/2 bag of egg noodles

Heat oil in a large dutch oven over med-high heat. Add chopped onion, celery and garlic. Saute 5 minutes, or until onions are tender. Stir in flour, basil, thyme, salt and pepper, and cook 1 minute stirring constantly. Add water and broth and stir with whisk to combine. Add bay leaf and carrots. Bring mixture to a boil, stirring occasionally. Add noodles, cook 10 minutes or until noodles are done. Stir in cooked chicken. Reduce heat and simmer 20 minutes, or until thoroughly heated.

Mmm! I think this Caramel Apple Galette turned out better than the one I made Sunday! It smelled so good as we drove it over in the car! It felt awfully nice and warm sitting on my lap too! It's soooo cold here in snowy Northern MI right now!

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