Story Time

Growing up we always enjoyed chicken noodle soup and warm homemade apple pie or bread as a meal. We would eat it when we were sick, snowed in or on a cold evening with the warmth of the fireplace. Homemade soup is so much more delicious than soup from a can. It is more nutritious for you too.

Yes, when I make soup, I pull out the "big pot," usually making a double batch, one to freeze and one to eat. Since we have pasture raised chickens, I start with placing a whole chicken in my instant pot and fill with water to the fill line. It will cook for 30-45 minutes depending on if it is frozen or unthawed. By doing this, you will create a good broth and juicy, delicious chicken.

After the chicken is finished cooking, the meat is deboned and shredded. Save the bones to make more broth.

Chicken Noodle Soup

2-4 quarts of chicken broth (depending on how think you want your soup)
2-3 cups of shredded chicken
1/2 cup of celery, chopped
1/2 - 1 cup of onion, chopped
1/2-3/4 cup carrots, chopped
1 Tbsp of Salt
1 tsp of pepper
1 Tbsp of Morton Nature's Seasons, Seasoning Blend
1 16oz bag of Amish Egg Noodles
2 bay leaves

Start with 1 quart of chicken broth in a stockpot and add the celery, onion and carrots. Let this boil for 20 minutes. Next add the rest of the chicken broth with the salt, pepper, seasoning blend, bay leaves, chicken and egg noodles. Let it boil until the noodles are cooked, about 20 minutes. Season to taste. Serves 10.

Chicken Broth

1 Chicken frame or bones from a cooked chicken
2 Large carrots, cut in half
2 Stalks of celery, cut in half
1 Onion, quartered
3 cloves of garlic, peeled and smashed
3 sprigs of rosemary
3 sprigs of sage
3 sprigs of thyme
16 cups of water or filled to the fill line of the instant pot
1 10" square of cheese cloth (optional) **

**Place all the ingredients in a cheese cloth and tie together in a bundle. This makes for a quick clean up.

Take the bones for the deboned chicken or a chicken frame. Place in your instant pot with carrots, celery, onion, garlic, salt, pepper, thyme, rosemary, sage and water. Fill with water to the fill line on the pot. Cook on high for 1.5-2 hours. After cooking, discard the cheese cloth packet or ingredients until you are left with only the broth. Let it cool. Place in containers and freeze. It is ready to use for your next soup.

Broth can also be made in a crockpot or on the stove by letting it simmer for 24 hours. This helps to get the rich broth from the bones.

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