This week was the first cold week since we started this. We did a big, hearty chicken noodle soup. The local market – Farmhouse Market gave us a great deal on Chicken Legs again. I just threw them on the grill, then shredded them. I do recommend something other than shredding, it takes more time than anything else we do.
I did make a mistake this week. I dropped the noodles in the soup, so they sucked up all of the liquid, got mushy, etc. Basically, everything I knew would happen. So, going forward, noodles will be cooked separately and the soup will be poured over them.
One other thing, always save the bones!!! Chicken and Beef stocks are super easy to make, and just cost a pot of water if you freeze all your bones.
Anyway, everyone liked the flavor.
Chicken Soup Recipe – Made almost 5 gallons:
- 12.5 lbs Chicken w/ bone
- 7 1/2 lbs cooked weight
- 2 lbs frozen sweet corn
- 1 lbs frozen green beans
- 3 bags of noodles – 16oz packs
Salt and pepper to taste
Menu:
Hearty Chicken Noodle Soup
Salad
Dessert:
Chocolate Cream Pie
Directions:
Hearty Chicken Noodle Soup
- One big scoop, there should be plenty. Don’t forget to get to the bottom for all the good stuff!
- Add pasta 20 minutes before serving.
Dessert
- Serve cold
- Add a small toping of Reddi-wip
*note: NO onion in any dish
FC Food Kitchen 