Roasty Chicken Soup

Dear Readers, I am sorry I have been out of touch. This has been a crazy January. My family situation has changed: I am now the custodial grandparent of a seven-year-old boy; now enrolled in first grade. I am loving having Aiden here but it has been complicated to set up and a bit of an adjustment. Been too busy and too tired to write posts late at night like I used to. Plus, I got sick last Saturday with a small cold and a serious case of laryngitis. Snow days yesterday and today are allowing my voice to heal and to give me time to catch up with the wreck of my daily life!  The roads today forced a late closure and so we are home spending quality time together. He is taking a nap; wish I was! And I am finally writing a post.

Sick with a cold absolutely seems to require chicken soup. I made mine from scratch, of course! Actually, I made the broth in my Instant Pot and then roasted some veggies in my broiler. My oven has been very difficult in recent weeks. I felt lucky to get the oven to turn on for a bit after I browned the vegetables on a tray in the broiler area of my smaller oven. I believe this is a trendy thing to do for soup and it is also a great way to easily add deep flavor to your soup veggies. I will give you my whole recipe; you can buy some broth or make it however you prefer to. I find it extra easy to do it in my IP!  I was super pleased with how much richer and more flavorful it came out: better than any chicken soup I have ever made. And that pot of homemade chicken broth helped enrich the flavor a lot. Worth the effort and you get all that great cooked chicken.  Super easy to do actually; and well worth it if you want a great start to a homemade soup. It goes without saying that you could put cooked rice in this soup instead of noodles. Enjoy!

Here is my pot of chilled homemade chicken broth.  Pure gold~~

chicken broth

cold homemade chicken broth

 

Angie’s Roasty Chicken Noodle Soup

Broth Ingredients

1 whole small chicken; 3-4 lbs

1-2 stalks celery broken into large chunks

1 small carrot; broken similarly

1 small-medium onion peeled and sliced into fat wedges

2 big garlic cloves, peeled

1 tsp. kosher salt, ¼ tsp. freshly ground black pepper

1-2 bay leaves

1 tsp. chopped rosemary (optional)

Put the carrot, celery and onion chunks in the IP pot; add the whole chicken to the IP: don’t forget to remove the giblets and all plastic packaging! Add all the rest of the ingredients and add filtered water to barely cover the bird. Put on the lid, set the manual pressure to 35 minutes and let’r rip! Allow it to naturally release for 10-15 minutes before opening.  Let cool; remove bird and cut up; throw out everything but the meat. Strain the broth; throwing out all the worn-out veggies left in your colander. There; amazing broth!

roasty veggies

Veggie Ingredients:

1 large onion, cut into wedges

2 celery stalks; cut into 3-4 inch lengths

2 carrots; cut into sticks

1-2 garlic cloves, unpeeled

1 turnip or rutabaga (optional but I love it’s earthy flavor) cut into wedges; size of onion wedges [you could use mushrooms instead]

Put veggies on a baking tray you sprayed with cooking spray. Pour some EVOL on; 1-2 Tbsp. Stir around to coat. Sprinkle with ½ tsp. sea salt and a bit of black pepper if you like. Broil for 10-20 min; checking frequently. I turned mine over once the top side got well browned. A few blackened bits are okay; they add flavor! But don’t burn the heck out of the veggies or you will have to start over. Once all is browned and tender pull out and let cool.

roasty chicken soup in pot

Ingredients for finishing soup:

¾ cup broken wide gf egg noodles or rice noodles

big sprig of fresh thyme

½ cup frozen peas

2 Tbsp. fresh parsley

1-2 cups chopped cooked chicken

Pour the broth into a large sauce pan. Heat. Chop coarsely the roasted veggies, removing the garlic clove outer skin.  Add them to the soup. Let heat; add about ¾ cup broken wide gf egg noodles or rice noodles. And a big sprig of fresh thyme. Cook as long as the package says. In the last 3 minutes add ½ cup frozen peas and 2 Tbsp. fresh parsley. Taste and add more salt/pepper as you wish. Add 1 cup chopped cooked chicken from the broth making and serve as soon as it is hot. Enjoy! roasty chicken soup

 

 

 

Holiday Bread Pudding

What to do with the leftover cookies from Christmas that are kinda starting to get stale.  My preference is to salvage them by making a delicious cookie bread pudding. It varies depending on the cookies you throw in it. I also use holiday bread leftovers like stolen and my favorite Italian fennel and golden raisin bread. The more the merrier!

This is a basic oven baked bread pudding. Nothing tricky or fancy. You don’t have to soak or let it stand a long time.  You can make it with gluten free cookies or wheat based. Store or homemade. I’ve been making it for many years and it works great with gluten free cookies. This time I used delicate meringue filled cookies but a host of cookie varieties will do just as well. I admit it is not a pretty pudding. But it will taste delish and use up those holiday baked goods you have hanging around still!

bread pudding in cup

Angie’s Cookie and Bread Pudding

Approximately 2-3 cups crumbled leftover cookies/bread; not packed in cup I used about 2.5 cups of crumbled cookies

1 Tbsp soft butter

3 eggs

3 cups whole or 2 percent milk ( plus up to a cup more milk if needed)

1/3 cup sugar

1 tsp. real vanilla extract

Pinch salt

 

Directions: Heat oven to 325 degrees. Butter a 1 quart baking dish; I generally use a medium (7 inch diameter) ceramic souffle pan. Place broken cookies/bread into buttered dish. Do not squash down.

Beat eggs in a mixing bowl until fairly well broken up; add milk. Add sugar, vanilla and salt, stir well to melt the sugar. Pour over the cookies. If the milk mixture does not reach the top of the cookies you might have to add a bit more milk. You don’t want to start off with not enough liquid to form custard. Don’t add more than another cup of milk or it will substantially change the proportions of the custard. Place pan in oven and bake 35-45 minutes until the top is slightly browned and the custard is firm-ish. I wiggle the pan to see if it still is liquid; you want a little bit of wiggle; just not so much that your pudding is under-baked.bread pudding in pan

Cool at least 30 minutes before serving. Goes great with a bit of freshly whipped cream. Enjoy!bread pudding with cream