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

 

 

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s