Do you miss Chicken Noodle Soup?
Make a large batch of this and freeze individual servings for future use.
|Chicken leg quarters||4 or 5||-|
|Carrots (medium size)||3||-|
|Celery (diced)||3 cups||-|
|Salt||2 teaspoons||adjust to taste|
|Pepper||1/2 teaspoon||adjust to taste|
|Celery seed||1/4 teaspoon||Optional - adjust to taste|
|Shiritake noodles||2 packages||Rinsed well|
1. Purchase shiratake noodles at a specialty or oriental food store. They are made from a Japanese root and contain very little carbohydrate. They come in a refrigerated package. When ready to use, cut open the package, drain into a colander then rinse under running water for about 2 minutes.
2. Put the chicken in a large stockpot. Cover with water and bring to a boil. Reduce to simmer and cook with a tight lid about 2 hours. Peel and slice carrots and dice celery, then add theses with spices and return to a boil. Once again, lower to a simmer,cover and simmer another hour.
3. Carefully remove the chicken, debone it and remove excess skin. Chop about 3 cups chicken meat and return it to the pot. Refrigerate any extra chicken for use in salads or in other dishes. If desired, you may put the excess skin in a blender with some broth, blend and return it to pot for extra body.
4. Continue to simmer on low, then add well rinsed shiratake noodles and cook additional 30 minutes. Add additional salt to taste, if needed. Server hot or allow to cool and freeze in individual portion containers. If you are freezing it, don't add the noodles until after you have thawed the soup. Freezing will toughen the noodles.
|Nutritional Information for 1 serving|
|Recipe suggested by Lauren|