I can mark another dish off of my cooking bucket list! Homemade Chicken Noodle Soup. Happy Dance!
What a great way to celebrate today! Today (1/13/13) is #SundaySupper’s 1st Birthday. Last February, I was invited to join the #SundaySupper Movement Family by Isabel from Family Foodie. When I participated in my first #SundaySupper, I made Slow Cooker Dr. Pepper & BBQ Roast Beef and there were a total of six people participating that day. (Isabel from Family Foodie, Jen from Juanita’s Cocina. Pam from The Meltaways me, Big Bear’s Wife, Nicole from Daily Dish Recipes and Carla from Chocolate Moosey)
Last week there were 49 Food Blogger participating in #SundaySupper. Isabel has done such and amazing job with #SundaySupper! All of the #SundaySupper bloggers have.
If you’re not familiar with #SundaySupper, let me take a second to explain it. It was started to show the importance of Sunday Supper, spending time with your friends and family around the table. Each week we have a new theme, we sign up to “bring dishes”, then on Sunday we all share our “dishes”/recipes on our blogs, link to each other and then have a fabulous twitter chat at 7pm EST. We share recipes, we share cooking tips, we share everything.
Since this is the Birthday Celebration for #SundaySupper, we were asked to choose a #SundaySupper recipe that had been made by another #SundaySupper member over the past year. I choose Veronica’s Chicken Noodle Soup. Veronica blogs over at My Catholic Kitchen. I’ve been saving her Chicken Noodle Soup, in my “to make soon”, file for a while now. It’s the perfect combination of chicken, veggies, and noodles. I love chicken noodle soup with egg noodles! After reading the recipe for the 100th time, I still left out the wine and heavy cream, not on purpose. Oops… but still, it was fantastic. I was so proud of myself for making Chicken Broth/Stock from scratch 🙂
HAPPY BIRTHDAY #SUNDAYSUPPER GROUP 🙂
1 whole chicken
4 quarts water
2 tablespoons onion powder
3 teaspoons Italian seasoning
1 teaspoon lemon-pepper seasoning
2 tablespoons garlic powder
3 bay leaves
3 Chicken bouillon cubes
Instructions for the Stock
Add all of the ingredients to a large stock pot. Bring to a boil and then reduce to a simmer. Cook for 1 to 1.5 hours or until chicken is completely cooked.
Remove the cooked chicken. Strain the broth. Add strained broth back into the stock pot. Allow chicken to cool.
Remove and discard the bones, grizzle and skin. Cut chicken meat into bite size pieces. Set aside.
Ingredients for the Soup:
Chicken Broth (from above recipe)
Chicken (from above recipe)
3 stalks of celery, sliced
4 large carrots, sliced
1 bag uncooked whole wheat egg noodles (or regular)
Instructions for the Soup
Bring the chicken stock back to the boil. Add in the celery and carrots.
Cook 10 minutes or until vegetables are tender.
Add egg noodles. Cook until noodles are done, about 10 minutes. Add in Chicken. Simmer on low for 10-15 minutes.
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