Category : Cooking
Yes, I tend to cook with a lot of chicken. I like to use organic because I truly believe the chickens are happier and healthier and not full of mystery stuff that my body doesn’t need. I have had enough antibiotics in my life! Don’t need extra helping! So this recipe (sortoff) was handed down to me from a very old lady that I knew in New York. I believe she has gone to heaven but the MAIN ingredient in this soup truly is what makes it the BEST CHICKEN SOUP EVER!!!! On the left is my fabulous stove that I love with all my heart! It’s a Wolfe and has RED knobs that I KNOW make my pretty good cooking even better! Love Love my stove!
- 3 Bone in Organic Chicken breasts
- 2 Boxes of Organic Chicken Stock (2 lbs is good- 3 lbs better ) With 2 lbs you night have to add some water as I like LOTS of stock
- Lawry’s Salt and Pepper (I should own stock in Lawry’s as I use it for everything – less salt – more flavor)
- 3-4 carrots diced
- 1/2 white onion – quarter pieces
- 3-4 garlic cloves – smashed
- 1/4 lb of green beans (or more if you want)
- Half bag of “yokless” egg noodles ( made with egg whites and just as yummie)
- Bunch of FRESH DILL- or if it comes packaged a package will do
READY – SET – GO
Remove most of the skin from breasts– cuts down on fat skimming
Season the breasts with Larwy’s and pepper
Sautee the breasts in about a tablespoon of vegetable oil — just cover bottom of pan
When brown remove the chicken and put aside
in Chicken flavored oil saute briefly the carrots, onion, and garlic
Put Chicken back into pot and cover with both boxes of stock
Eyeball the liquid— if you want a bit more add 1/2 cup water– it will gather flavor as it cooks
NOW the MAGIC ingredient — snip off about 1/3 cup of dill… I swear I just add to taste as I go – but that gives you a beginning
Sprinkle little pieces into the stock.
Cover and let cook for at least 30 minutes on low before you start tasting
I am ALL about adjusting flavor when cooking — but I have been at it a LONG time— so don’t panic just add more Dill if you want but don’t OVER do it!! The lady that told me about fresh DILL said in a pinch you can add Ginger Ale to the soup— but I have always just used the Dill. Doesn’t seem like a very good substitute? Ginger Ale? I’ll try it someday.
Check soup for flavor — more salt? More pepper? More dill? More stock? I’m giving you the basics – you can adjust flavor.
When chickens starts to fall off the bone add the green beans and 5 minutes later add the noodles and cook till soft.
Take chicken off bones and shred. Return to the pot.
When noodles are done you are FINISHED. It should tastes heavenly and last for about two days for a family of TWO. We eat it as a main meal!