Chicken Stock + Chicken Noodle SOup

Hello everyone and welcome back! This week I want to share with you simple recipe for chicken stock. Chicken stock is one of the most useful things I know how to make, from soup and stew to casseroles, chicken stock is a versatile ingredient.

The best way to accumulate vegetable scraps is to add them to a labeled freezer bag. I like to use carrot skins, celery skins, the bottoms of green onions, the tough first layer of onions, garlic, parsley stems, ginger skins, and leeks. I also add leftover roasted chicken bones, avoided adding chicken skin to your scrap bag as it will make your stock a bit greasy. Once the scrap bag is full add the contents of the bag, water and herbs to the you instant pot. If you do not have an instant pot you can easily make this recipe on your stovetop, bring everything a to a boil then simmer for 4+ plus hours adding more water if needed.

Yield: 10

Author: Telly

Print

With ImageWithout Image

Chicken Stock

This rich stock is the foundation of your holiday feasts

Prep time: 5 MinCook time: 2 HourTotal time: 2 H & 5 M

Ingredients US Metric

• Chicken bones from 1-2 roasted chickens, homemade or store-bought
• 5 cups vegetable scraps
• 2 bay leaves
• Sage
• Thyme
• Rosemary
• 1 teaspoon Chicken Better than Bullion (optional)
• Salt and pepper to taste

Instructions

1. Place the chicken bones, vegetable scraps, herbs and bullion in the bowl of your Instant Pot.
2. Add enough water to cover the bones and scraps, any where between 8-10 cups.
3. Put the lid onto the Instant Pot, being sure that the venting knob is turned to sealed.
4. ‘Select the pressure cooking function and cook for2 hours under normal pressure. Let the pressure release naturally.
5. Carefully strain the stock.

Chicken noodle soup is a classic, this recipe uses your fresh chicken stock to make a soup that is bursting with flavor.

Yield: 10

Author: Telly

Print

With ImageWithout Image

Chicken Noodle Soupe

The perfect year round soup!

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

Ingredients US Metric

• 1 tablespoon butter, olive oil or chicken fat
• 1 batch chicken stock
• 2 cups carrots, sliced
• 1 cup celery, sliced
• 3 cups extra wide egg noodles, cooked ( about 4 cups cooked)
• 2 chicken breasts, cooked and cubed

Instructions

1. I a large Dutch oven heat fat over medium heat.
2. Add the carrots and celery, cook stirring often until the vegetables are slightly softened, about 8 minutes.
3. Carefully add the chicken stock.
4. Bring to a boil, cover and simmer 20-25 minutes or until the vegetables are cooked through.
5. Add the chicken and the egg noodles and simmer for a few minutes, until the chicken and noodles are heated through.
6. Taste the stock and adjust seasoning if needed. If you feel like your soup needs a little more flavor, garlic salt/power and Italian seasoning are my favorites!