OK...I am a loser.....too much time has passed since my last entry and I have no excuse....I know...I suck. However, I would like to at least attempt an excuse......I'll sum it up as quickly as possible.....
Out of town guests, 130 year old sink hole, hail damage, first day of school, bids on a new roof...Ballet/Tap lessons, sick 3 year old, and insurance company........
There is more, though I feel that is enough to give you a general idea of the drama.....
HOWEVER, I do not want to negate the terrible predicament of the entire east coast this evening. I am watching the weather channel and wowza this could be really bad. Stay safe people for goodness sake.
My little pumpkin started school last Wednesday....she loves it...but she also has caught her "first week of school" cold!!!!! What the ???????? We didn't even go a week before the fever and runny nose came upon us. =(
With that being said.....this is the wonderful yummyness I made for her and her Daddy this evening...they loved it....Jewish Penicillin.....
True comfort food.....and it looks exactly like this when it's done
.... enjoy....and be safe this weekend......
Oh, BTW, Pioneer Woman premieres this Saturday at 10:30 am CST!!!! Her Food Network debut!!!! Set your DVR!!!!!! (I did)
Photos and recipe courtesy of Ree Drummond...the one and only Pioneer woman =)
It’s beautiful, simple homemade Chicken and Noodles—a thick, hearty dish not to be confused with a thinner, brothier chicken noodle soup. It’s so perfectly yummy and soul-pleasing.
The Cast of Characters: A whole fryer chicken, carrot, celery, onion …
And all of this business. I actually prefer using dried parsley flakes for this soup. One of the few circumstances where fresh isn’t necessarily preferred.
(And let me tell you why....Because it will turn your soup green!!!!) I am serious.....
Now. You can certainly make your own noodles.
But here’s where the “homemade” part of this recipe is in finger quotes, because I’m going to give you permission to use these. Let me tell you, my friends, if you haven’t ever used Reames frozen egg noodles, you’re missing out on one of the best storebought, prepackaged foods there is.
To my utter discontent, however, Reames recently changed their packaging. I hate it when products change their packaging; it makes me feel forlorn and lonesome, and I feel a sense of loss for the old look.
Okay! Let’s get the party started. Throw the chicken pieces into a pot.
Cover the chicken with about 4 quarts of water…
And bring the pot to a boil.
When the water comes to a boil, turn the heat to low. Simmer the chicken for 30 minutes.
After 30 minutes, remove the chicken from the pot with a slotted spoon. Keep the broth simmering on low.
Grab a couple of forks…
And use the forks to pull the meat off the bones. It should pretty much be done; if there’s a little pink or red left, don’t worry—it’s going back in the pot later.
Continue with all the chicken pieces, pulling as much of the meat off the bones as you can, slightly shredding the meat in the process. Cover the meat and set aside or stick in the fridge.
As you remove the meat, return the bones to the broth.
Simmer the bones for 45 minutes on low (you can be more thorough getting the meat off than I was. Sorry. Lazy.)
While the bones are simmering, dice up some carrots.
Lop off the tips…
Then cut them in half, lengthwise.
Lay them all with the cut side down…
And cut each half in three long slices.
Then slice across the carrots to create a dice.
Easy as pie! I like to keep the dice pretty large because:
Dice up some celery, too. And include some of the inner stalks with the pretty leaves. That’s my favorite part.
You can also include a little diced onion, but I like to buck the rules of mirepoix and just go with carrots and celery.
Remove the bones from the broth with a slotted spoon, making sure to get any small bones that might have detached. Then throw the carrots and celery into the pot.
Then use your freaky pink alien hand to add the salt.
Next, add turmeric. It adds flavor and color, color, color.
Now add ground white pepper. I added quite a bit and it made the dish a little bit peppery/spicy, which we loved. But start sparingly and add more as you like. Also add in the ground thyme, and some of the chicken base if you’d like a little more intense chicken flavor.
Finally, add the parsley flakes.
Stir this together and let it simmer for another ten minutes, just to let the flavors come together a bit.
Now grab a package of egg noodles. Crank up the heat to compensate for the coldness of the noodles.
Dump ‘em right on in.
Stir to separate all the noodles.
Now throw in the chicken!
Simmer this on medium-low for eight to ten minutes.
Now, ten minutes later, this is a delicious, wonderful, scrumptious, hearty chicken noodle soup. Just taste and check the seasonings and serve it in this state if you like.
What I’m going for is thick, beautiful chicken and noodles. Add some water to a little flour…
Stir it together until smooth…
And pour it into the pot…
Let it simmer for five additional minutes, or until the broth thickens. Feel free to add a little more flour/water if needed, or if it gets too thick, add a little water.
Mmmm. You know you’re about to eat something yummy when the sides of the pot look like this.
And when the contents of the pot look like this.
Oh dear. This is comfort food. This is home.
And at that brief moment in time, everything was right in the world.
This is so good and your family will love you big.....I know it's really not chilly enough yet for soup but my baby is sick.....this always makes her feel better.....
Bon Soir my friends....muuuwah!
"Je suis reconnaissant pour mes bénédictions."
"I am thankful for my blessings."