Okay, this one's tomato-free (for you, Kizmet!) but also a favorite. I'm a big soup fan, as both Mom and Dad taught me their favorites. Sure, when we were kids it was Campbell's Cream of Tomato and Grilled Cheese sandwiches for dinner, or slurping down their Chicken Noodles (loudly) some nights as well. We weren't rich by any means back then (Navy families were not treated too well by the government, or by society) but there was always food on the table. We didn't know we were poor as kids, and we didn't care. We were loved, well fed, and we played outside in the days before "helicopter parenting" became a thing.
After we grew older, though, and we could afford things like, y'know, MEAT, Dad especially would brew up a soup or two, although both made some bodacious broths, as we called them sometimes.
This one's a favorite. It's easy, it doesn't take all that long, and it's richer than you'd think. Now, I throw in a pint of my bone stock for extra oomph, but you can do a get-around on that with a packet of unflavored gelatin bloomed in a couple ounces of boxed chicken stock. Okay, it's a cheat, but it does help if you don't have any bone stock available. Is it as good? No, but it's a work-around to keep in mind, a short-cut that adds depth (and protein) to the meal. We won't include that in today's recipe, but it's something to keep in mind if you're in a hurry and you run out of "the good stuff"...
The veggies are simple enough. A couple good-sized waxy spuds, some celery, some green onions, a can of corn, a can of cut green beans, some julienned carrots (the bagged ones, to save time), those are my go-to choices. You can add or subtract from that as you like, but this gives you a good balance of colors, textures, flavors, and nutrients. I also throw in some dehydrated onions, partly to intensify the onion flavor more than you get with the green ones, partly to absorb the chicken stock INTO the onions to add a bit of complexity there as well.
As to the chicken, I generally go with both boneless thighs (small bites) and thinly sliced breast. This is one of those times where you can "cheat" again. If you've got a leftover breast or two, you can add those to the broth instead of going from raw. For one thing, they're easier to slice. Also, if you've poached them correctly (and that's a simple thing) you'll end up with them flavorful and tender right through the process. Thighs, though, I tend to use a a "scratch" point for the soup. For one thing, those buggers are a bit harder to poach in the oven (the temperature probe process works better on breasts, what can I tell you?), but the other is that you do BROWN the thigh pieces a bit, getting yet another level of flavor from the good'ol Maillard Reaction. As for the egg noodles? Admittedly, there's not too many in there, but they add a great texture, and the ability to slurp your soup, which is always a nice thing.
And the jar of chicken gravy at the end? Well, I like a creamier soup, but since I'm lactose-intolerant, adding dairy doesn't end well for me. However, a jar of the store brand makes a really big difference and makes the broth more, well, "hearty" if you get my drift. And for basically a buck, you've turned a relatively thin broth into a far richer, smoother treat.
I know, this sounds like it's gonna be horrendously complicated. It's not. It's one pot, and it takes about 30 minutes of prep and an hour to cook. And it's goooooood...
Ingredients:
2 Chicken Breasts (boneless/skinless), thinly sliced
4 Chicken Thighs (boneless/skinless), cut into spoon-sized pieces
Kosher Salt
Coarse-Ground Black Pepper
2 Quarts No-Salt Added Chicken Stock (I prefer Kitchen Basics)
1 Pint Bone Stock (see my earlier recipe)
2-3 Yukon Gold Potatoes, scrubbed (not peeled), diced to 1/2 inch
1 bunch Green Onions (about 6 or 7), thinly sliced including the greens
3 stalks Celery, diced
8 oz. Carrots, julienned (the bagged ones in the store), chopped up
1 14.5 oz. can "Super-Sweet" Corn, drained
1 14.5 oz. can Cut Green Beans, drained
1/2 oz. (a cupped palm-full) Dehydrated Chopped Onion
1/5 oz. (a cupped palm-full) Dehydrated Parsley
1 tsp. Poultry Seasoning
1/4 tsp. Paprika
1/4 tsp. White Pepper
1 Pinch Cayenne Pepper (optional, but a good boost)
4 oz. Wide Egg Noodles
1 12 oz. Jar Chicken Gravy (get the store brand)
Heat a 6 qt. non-stick pot (sprayed with Pam) to medium. Add a little Canola Oil and increase heat to medium-high. When oil shimmers (around 350) add the chicken thighs and brown for 3 minutes, then turn/stir and brown for another 3 minutes. Remove, add a touch of oil, then do the same with the sliced chicken breast (2 minutes, turn/stir, 2 minutes).
Put the thigh meat back in the pot, add the stock, and cook for 10 minutes until the stock is at a low simmer. Add your veggies and seasonings, stir well, cover and simmer low for about 25 minutes. Stir the pot a couple times but leave covered as much as you can to cook the potatoes through. Uncover and increase heat to a high simmer/boil (medium high flame), then add the wide egg noodles. Cook for about 10 minutes (package directions) until done.
Now, add the jar of Chicken Gravy, stir well and bring back to a low simmer, about 5 minutes. Taste the broth and add any additional salt/pepper to taste. Serve.
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