February 15-21, 2009

February 15-21,2009

Last week I cooked two chickens on a rotisserie and made chicken pot pie with the meat. I took the chicken carcasse and added enough water to cover and then added a carrot, celery rib, onion and whole pepper. After simmering for a couple hours, I strained the stock and skimmed off the fat. I froze it until I could make the soup this afternoon.

Turkey Noodle Soup

½ cup butter
½ cup flour
3 quarts chicken or turkey broth
2 cups cut up chicken
2 medium onions diced
2 cups carrots diced
2 cups celery diced
1 pkg reames egg noodles
Salt
Pepper
Thyme

Melt the butter and add the onions. Sweat the onions for 10 minutes until soft. Add the flour and stir for 2-3 minutes. Add broth and bring it to a boil. Add celery and carrots, salt, pepper and thyme to taste. When the celery and carrots are tender, add the egg noodles and cook until done, approximately 20 minutes. Serve