Chicken Noodle Soup With Chicken Wings
I'm writing this post as I sit in my backyard in Chicago end of June because I have a taste for my chicken noodle soup with chicken wings.
When I first started making this soup from scratch, I used skinless chicken breast. My husband suggested making the soup with chicken wings, his favorite part of the chicken. I scoffed at the suggestion but tried it his way, and it was the tastiest chicken noodle soup I ever had. If you don't like to deal with small bones in your meat, this is not a recipe for you.
Another change I made to the chicken soup comes from a friend's suggestion. She said roast the wings for 15 minutes in the oven and then put the chicken drippings into the broth. This process gave the soup more of a comfort food taste. It is more caloric, but it is definitely heartier.
The recent change I made to the chicken noodle soup with chicken wings, I use chicken drumettes instead of large chicken wings. They are smaller, and that allows more meat per serving.
Recipe
- Two pounds of chicken drumettes
- Eight cups of chicken stock
- One medium onion, diced
- Two large carrots, peeled and diced
- Two stalks of celery, diced
- Three sprigs of fresh thyme
- Two cups of wide egg noodles
- Three green onions
- One teaspoon of salt
- Salt and pepper for seasoning the chicken
Directions
Step 1
Turn on the oven to 375
Step 2
Season chicken wings or chicken drumettes with salt and pepper and place on a greased sheet pan. Bake in the oven for 15 minutes.
Step 3
Put eight cups of chicken stock into 6 quart stockpot. Add onions, carrots, celery and bring to a boil.
Step 4
After 15 minutes, take the chicken wings and place them in pot. Pour the chicken dripping from sheet pan into the stockpot.
Step 5
Add salt, thyme and bring the soup to a boil. Reduce heat; simmer covered, until chicken is tender, 20 minutes.
Step 6
Add egg noodles and green onions and cook for ten more minutes.
Nutrition
I don't know, but I will find out for you soon.
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