Monday, June 28, 2010

Brown Bagging It: Chicken Noodle Soup

Chuck's Chicken Noodle Soup

It was 99 Degrees this Sunday in The District. How did TWSF decided to commemorate the new record setting high? By going on a 8 mile bike ride, moving the last of Chuck's furniture, roasting a chicken and making chicken noodle soup of course. So in honor of that heat stroke enduing day of activity we bring you the second installment in our series of money saving lunch options, because nothing says summer like a nice hot bowl of soup.
Don't waste your money (or health) on this sucker bet

Remains of a whole roasted chicken or 2 large pieces of chicken breast
2 large boxes (48 oz) low sodium chicken broth
1 large onion
3-4 carrots
3-4 celery stalks
2-3 cloves of garlic
½ - ¾ package of noodles (highly recommend ‘No Yolks’ egg noodles, they absorb less water than pasta noodles and don’t get soggy)
Olive oil
Salt and pepper to taste

*Note all volumes of ingredients can be adjusted based on taste and the size of your pot

Before you start:
Roast a chicken for dinner any way you like, TWSF recommends doing it this way
Save all drippings and pan scrapings from the cooking/carving process. Collect all leftover meat (really pick at the bird with your fingers, there is a lot more meat on it than you would think)
Ideally you want about a pound of meat

You can also cheat and just cook 2-3 pieces of chicken breast and cut it into small pieces, but you will need more chicken broth.


1. Dice the onion, mince the garlic and cut the celery and carrots into bite sized pieces

2. Put your largest pot over medium heat and coat the bottom with olive oil

3. Cook the onions, celery and carrots in the pot until carrots are soft to the bite, 10-15 minutes

4. Clear some space in the center of the pot and cook the garlic for 1-2 minutes

5. Add the container of chicken stock and drippings, raise high to heat and bring to a boil

6. Add the noodles, reduce heat to medium low and simmer until noodles are tender
(The noodles will absorb some of the stock as they cook. If it looks like your soup is getting a little thick at this stage add water if you used drippings. Add more stock if you used chicken breasts.)
You can also toss in drumstick bones to add more chicken flavor, but remember to remove before serving

7. Add the chicken and simmer another minute or two (this is where you would add pepper to taste and more salt if needed)

8. Put the soup in single serving containers.

9. Save money on lunch

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