Rotten Season 1: Episode 2 The Peanut Problem A Netflix Original Documentary Series “Something in our world is changing. Our bodies are rejecting the foods we eat and even the experts don’t really know why.” For 47 minutes I sat on the edge of my […]
Month: January 2018
Prep that Bird!
These “Homemade Chicken Noodle Soup Stew Broth” Instructions will help you create superior, less salty, cheaper broths you and your family will love! The following is one option for preparing your chicken for making hearty homemade Chicken Pot Pie or Chicken Noodle Soup/Stew.
The longer the chicken can cook in the broth the more flavourful it will become. However, if you are rushed for time, crank up the heat to 400°F and check it at about the 40 minute mark to see if the chicken is fully cooked. When making your own chicken broth, you will want to include the trifecta of veggies: carrots, celery, and onion. These three veggies combined with the bones will make an amazingly hearty flavoured broth that will make your soups, stews, and even rice taste delicious. The great thing about making your own broth is you totally control the amount of salt you put in, as well as limiting the preservatives since it doesn’t need to preserve freshness in the aisle of a supermarket.
Definitely make sure to reserve the excess water that comes from cooking the legs. You will add this to the broth you are making OR to your soup / stew that is in the works.
Simple Steps for Chicken Broth
Add triple to quadruple the amount of water to the bones. So, if you have 4 legs, add 4 cups of water or more. It just depends on how condensed you want the flavouring. This will take a bit of practice but after a few batches you will be sold on making your own Chicken broth because the flavour is superior, less salty, and easier on your wallet.
Chicken Noodle Soup Stew Prep
One option for cooking the chicken for either chicken pot pie, chicken noodle soup, or chicken stew.
- 4 Thighs Bone in, skin on
Cooking the Chicken
Preheat the over to 350°F
Add the chicken and two cups of water into the cooking pan.
Sprinkle the spice combination onto the skin of the chicken. The combo is listed below.
Add the lid and cook for 1 hour or until fully cooked with an internal temperature of 165°F.
Remove the chicken from the oven. Allow the legs to cool so that you can remove the meat from the skin and bone without burning yourself.
Keep the excess water that has accumulated in the pot from the cooking chicken. You can add this right to the batch of stew or soup that you are making OR reserve it to add to the bones to make your own chicken broth.
IF you are making your soup or stew at the same time, add the chicken right to the pot of vegetables and spices you have already prepped.
Take the leftover bones and meat and set them aside. I choose to only keep the larger bones because they are easy to remove after they have been boiled.
At this point I add in one diced white onion, 2 stalks or celery, 1 parred carrot, 1 sprig of time, and 1/4 tsp salt and pepper.
Bring the bones, water (broth), spices, and veggies to a boil. Allow the mixture to simmer for at least 1 hour, longer is even better. I've simmered for up to 4 hours, just make sure to add more liquid if it starts to evaporate too much. That would be if the bones begin to peak out of the broth.
After the hour (or longer), turn off heat and allow the mixture to cool. When it is safe to do so, use a strainer to separate the bones from the broth. Store your broth in an airtight, freezer safe container. Make sure the broth cools completely before keeping in the freezer. I usually set mine in the fridge for a few hours first.
-> 1 tablespoon freeze dried garlic OR 1 clove
-> 1 sprig of Thyme
-> 1/2 tsp of salt and pepper
For more inspiration check out some of our other mealtime links such as…
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