January 12, 2016

Greg's Homestyle Chunky Chicken Noodle Soup + Big News!

There's just nothing like a big ole' steamy bowl of chicken noodle soup. It's the epitome of comfort. So much so that there's even a self-help series named after it. My boyfriend got it in his mind to cook some chicken noodle soup from scratch. He had a hankering for awhile, and I guess I just didn't get around to it fast enough. Can't say I minded walking in to a homemade dinner, though. ;-)

You've probably also been wondering where I've been. I'm long overdue for a post. But I am happy to say that my holidays were fun filled and exciting. Not only did I get to spend quality time with family and travel to Cabo San Lucas for a little R'n'R, but I also got engaged! So, I've been wedding planning like a mad woman the past few weeks. The date is July so we have to get going as venues and vendors book up to a year in advance. So, sadly, Bikini Baker has taken a back seat. But I'm really hoping to be able to commit more time to it. Part of the problem is that it gets dark so darn early that by the time I cook dinner, it's black outside and impossible to take any quality photos. The days are starting to be longer and hopefully my wedding planning can slow down here pretty quick. Can't say I mind it too much though! It's an exciting time! :-)


This soup was chunky, savory, and full of flavor. A soup that eats like a meal. Folks, I present to you...

Greg's Homestyle Chicken Noodle Soup

Ingredients

1 gallon water
1 whole chicken
1 large onion, peeled and halved
3 bay leaves
10 whole black peppercorns
2/3 bunch celery
1 pound whole carrots
1 chicken bouillon cube
1 pound carrots, peeled and sliced
1/3 bunch celery, chopped
1 8 oz package sliced mushrooms
1 8 oz package dry egg noodles

Directions

1. Place chicken and water in a large pot over high heat and bring to a boil. Reduce heat, cover and simmer, skimming fat as needed, 30 minutes.
2. Place the halved onion, bay leaves, peppercorns, whole celery, whole carrots in the pot and simmer, covered 1 hour.
3. Strain broth and reserve chicken. When chicken is cool enough to handle, remove skin and shred into bite-size pieces.
4. Return strained stock to pot over high heat, and stir in chicken bouillon, chopped celery, mushrooms and chopped carrots. Bring to a boil, then reduce heat, cover and simmer 20 minutes, or until carrots are tender.
5. Add in noodles. Simmer until noodles are cooked, about 10 minutes more. Stir in chicken and heat through.

How did you spend your holidays?

Enjoy!
Jessica

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