David's Chicken Noodle Soup
This is my version and you can use this or add anything you wish. Some people like peas and corn added or may not like mushrooms. Add or take away what you prefer. You may not want noodles. It's all good!
I like my soups chunky and hearty with a good amount of broth, You can add more or less to your liking as well.
There are no set rules when it comes to Chicken noodle soup
- 1 large
- 4-5 lb fryer chicken (boil to make stock)
- 1/2 c
- blonde roux First you "have" a Roux
- 2-3 medium
- yellow onions rough chopped
- 5-6 stalk(s)
- celery rough chopped
- 1 medium
- bell pepper
- 1 bunch
- green onions
- carrots, chopped
- 1-2 large
- clove garlic chopped fine
- 3-4 medium
- portabello mushrooms rough chopped.
- 2 large
- bay leaves, dried
- 1 bag(s)
- reames frozen egg noodles 12 oz . if you don’t have reames in your grocery store you can buy any brand of fresh or frozen noodles. these are more like a homemade noodle. of course you can use bag dry noodles of your liking.
Do not let your roux to get too dark for this soup. You can even go to a caramel color but again we want this roux light but it has to have some color.
Usually about 5-10 minutes depending on the temperature.
Do not use a high heat as it will make everything stick to the bottom of the pot and burn. We are looking for a simmer not a boil.
Next start adding the stock. Put in a cup first and stir, you will notice that this becomes thick as the roux absorbs the liquid.
After this is done start adding enough stock to a watery consistency. mixing as you continue to add the stock. We want more stock now as the noodles will absorb liquid until they are cooked. Total about 8 cups of stock at this point.
Now is a good time to taste your broth to make sure it has enough seasoning. If you need more add more of the Emeril's seasoning. Do this to your taste.
Wait a few minutes after adding seasoning before tasting again. This is allowing the seasoning to dissolve into the soup.
After 15 minutes or so add the noodles and continue to simmer and stir until the noodles are cooked. Add stock as needed.
Just in case you were to run out of stock you can use water if you need to.
I always keep containers of both chicken and beef stock in my pantry for the just in case moments instead of adding water.