It’s that time of year again. No, not just Christmas, cold and flu season. I’m sniffling and hacking up a lung as I type this out, so this blog post is very timely for the Lanter household.
Growing up, Mawmaw’s chicken noodle soup and homemade biscuits were a [sick] staple in my family. Now, I make this feel-better remedy at the first sign of sickness. It’s easily one of Matt’s favorite dishes that I make. It’s flavorful, buttery and comfort food at it’s finest. I never measure any of the ingredients while cooking this, I’ve made it so many times. The below recipe is my best guess on measurements, but just know I season to taste and scent. I’m that weirdo chef that is constantly waving the steam to see if it smells right, lol.
Here’s the secret to deliciousness… Better than Bouillon. I’ve made my soup broth every way possible and nothing beats boiling down the chicken in salted water and a bunch of this bouillon. Not all bouillons are created equal, trust me, I’ve tried them. This one is the best and if you want the tastiest soup, not stray. I ordered a huge jar from Amazon and store it in my fridge.
- 2 packs of chicken legs (or breasts if you prefer white meat)
- 1/4-1/2 bag of baby carrots
- 1 cup of chopped celery
- 1/2 box of pasta shells
- 4 tbsp. Better than Bouillon
- 1 large soup pot filled about 1/2 way with salted water
- 3 tbsp. butter
- 1 good sprinkle of garlic powder
- Fresh cracked pepper
1. Bring your water, carrots, black pepper, garlic powder, chicken base & butter to a boil.
2. Add in chicken. Boil until cooked through. This is when I noticed that my soup is fragrant.
3. Remove chicken from broth. Cut chicken off the bone. Chop or shred chicken and put back into broth.
4. Add in pasta, cover and turn heat to low for 10 minutes. After time is up, turn off heat and allow to sit covered until ready to serve. Pasta will soak up broth and triple in size.
If you want to make chicken and dumplin’s, use this same recipe, but leave out the pasta. Instead, you have two options… Use canned biscuit dough cut into bite-size pieces or make dumplin’s from scratch:
– 2 cups of all purpose flour
– sea salt
– 1/2 tsp. baking soda
– 3 tbsp. shortening
– 1 cup of milk
1. Combine dry ingredients.
2. Add in shortening and cut in with a pastry blender.
3. Once mixture is crumb-like, stir in milk to well blended. Add extra milk if needed.
4. Knead dough on floured surface, roll out and cut into bite size pieces.
5. Drop into boiling broth, reduce heat to low, cover and allow to cook for 10 minutes.
Whether you make chicken noodle soup or chicken and dumplin’s, you have to serve both dishes with hot buttered biscuits. It’s a must. Leave a comment below and let me know if you’ve made this dish before and how you liked it!
This blog post was originally published on January 16, 2013.