Sunday, September 13, 2009

Recipe of the Week

Homemade Chicken Noodle Soup

4.5 lbs Chicken Drumsticks
4.5 quarts of water (1 cup=.25 quarts)
Carrots (Sliced)
White Onions (Diced)
Green Onions (Cut)
Celery (Sliced)
Minced Garlic
3 Chicken Bouillon Cubes
Garlic Powder
Seasoned Salt
2 Cans of Cream of Chicken Soup
Egg Noodles (1 16 oz package)
Big Soup Pot

Season the chicken at least two hours before starting. (Overnight is preferred; Use whatever seasonings you plan to use in the soup)
Make sure all of you vegetables are cut up. You can add any other veggies that you'd like.
Turn the burner on high under your pot.
Put 2-3 tablespoons of butter into the pot.
When the butter starts to sizzle add your veggies in this order (garlic, green onions, stir, onions, celery, carrots, etc.)
Add your seasonings (I used pepper, garlic powder, chicken seasoning, seasoned salt, and a rosemary garlic seasoning)
Add your chicken drumsticks.
Add your water (if you need more to make sure that everything is covered, add away).
Let your mixture simmer on med-high for approximately 50 minutes (or until chicken is done) stirring occasionally. Add your bouillon cubes halfway through and stir.
Once your chicken is done take it out and let it cool (approximately ten minutes) and then cut it from the bone and roughly chop it.
Return the chicken to the pot, add the soup and noodles.
Let simmer for another five minutes and enjoy.

I cook for the week, so this is a big recipe, you can cut it down accordingly just remember that you need the water to cover everything. I didn't add quantities for the veggies because some people like more and some less. Add what you feel. This is not the healthiest recipe, but it's much better than my mac and cheese (I'll post that in the coming weeks).

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