Feeding the chickens!
If you look close you can see the chickens at the base of great-grandma’s skirt. 
I remember my grandma telling me how she would go to the barn yard and crab a young chicken, and well you know…then she would drop him in some boiling water and start to pluck the feathers. She would get this done and keep a hot fire going in the cook stove make all the other trimmings and bread and have dinner on the table by noon.

My mom and she actually did this one time. They had bought some young fryers (about 6) from a local neighbor and decide to butcher and pluck. I must admit the taste was incomparable to what you can usually buy. However I have discovered some great farm raised and organic chickens on the market.
Here is my recipe…                                                                 

Chicken Noodle Soup
By The Gourmet Farm Girl
Step One
Pluck and pull all feathers and pins from the young hen…
JUST KIDDING!
You will need;
1 ½ -2 quarts chicken stock
(Use the stock from the Barbeque Chicken Slider recipe)
Skim some of the fat off the top of the cold broth, reserve for later use
Add 2 cans (14oz) of chicken broth to make 2 qt’s if needed
Or use 2 quarts store bought chicken broth
Bring broth to a slow simmer
Step Two
Add; 2 stalks celery sliced into bite size pieces and some of the light green leaves
2-3 carrots peeled and sliced into bite size pieces
1 small onion chopped
2 tablespoons of fresh chopped parsley or 1 tablespoon dried
Salt and pepper to taste
Add a tablespoon or two of the reserved chicken fat for flavor (secret ingredient)
Skip if keeping it low calorie
Let simmer for 12-15 minutes
Step three
Turn heat to medium-high and add 2 cups of your favorite egg noodles
Cook for 8-10 minutes or till noodles begin to tender
Add the cooked chicken and simmer for 8-10 minutes longer
(Remember the chicken is already cooked you just need to heat it through and let flavor up)
If using other chicken such as rotisserie the same applies
Tip: If using fresh chicken (do this first) chop 4 chicken breasts into bit size pieces and cook in medium size skillet in 3-4 tablespoons olive oil till done, 12-15 minutes, salt and pepper while cooking. Drain on a paper towel and add to soup in step 3
Serves 4-6
Double if more is needed
Serve with some fresh baked bread and a side salad or
White Cheddar Cheese slices and whole grain crackers are great with this soup!

This is my daughters favorite soup…she has often mentioned when she calls (now that she is all grown up) how much she would appreciate a bowl of my chicken noodle soup!
Remembering how good it was to sit down at the supper table and ENJOY!
Here is your recipe little one!

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