What else is there to do on a snowy Upstate NY evening but to start a batch of my homemade Chicken Noodle Soup!
Last night I mixed some of my left over chicken bone broth with some filtered water and simmered 1/2 of a whole organic chicken purchased from local farmers. I let this cook on low heat for several hours to make a nice tasty broth for my soup. I took all the meat off the bones, let cool and put in the refrigerator overnight.
This is a picture of our street this morning and the snow is steadily coming down! Love it and looking forward to walking in it later today and capturing some pictures!
This morning I sliced organic celery and onions, along with some garlic and sautéed in olive oil for about 10 minutes. Then I cut up some white spring turnips and put them in my broth to simmer for around 15 minutes.
Instead of potatoes I cooked some Traditional Organic Udon and Hakubaku Organic Ramen Noodles, drained and put in bowl to mix with the chicken. I added Himalayan Salt, Basil, Italian Seasoning, and a bit of Pepper and stirred. Then I poured in two cans of Organic Black beans to extra protein.
Above are the noodles draining before putting in soup.
Here is a picture out our front door this morning and it is still snowing hard and we are expecting around 10-12 inches. Can’t wait to take a walk a bit later!
I added a generous dollop of Organic Olive oil and stirred. Now to set down to taste this delicious smelling Chicken Noodle Soup. It smelled so good wafting through our home last night. I usually add carrots and might do so tomorrow.
Feel free to leave your comments!
I am asking anyone who would like to please share your Chicken Soup Recipes in the comment section of this blog as love to see what you like in your soups!
Lorraine Taylor – Kitchen Delights