Quote:
Originally Posted by Blueberrybook
Frustrated because I tried to nap today (have been very tired) and couldn't fall asleep.
Started prepping the recipe for dinner (a new recipe for me). It's for chicken noodle soup, and uses a rotisserie chicken (already prepared) according to the ingredients, so I figured that meant de-bone the chicken, which I did. It's soup, so obviously you are not going to serve it up with the chicken whole. Finish chopping carrots, celery, onion (none of it easy with badly burnt right hand). Then, I start reading the recipe. No! For some strange reason, you are supposed to put this whole rotisserie chicken into the pot with the veggies & chicken broth, and boil it, then remove it and de-bone it! Ugh! I should have read the recipe all the way through. It got a lot of stars, but honestly, de-boning a hot chicken in the middle of a recipe is not my idea of "Easy Chicken Noodle Soup Recipe." Now God knows how dinner is going to turn out. The recipe had lots of stars, people reviewing it saying it was easy, so I didn't bother to read the directions. Truly, aren't rotisserie chickens already prepared & cooked when you buy them in the store, otherwise aren't they just 1 whole raw chicken? But oh, well...we'll see. Hopefully, the end result turns out to be something like chicken noodle soup.
Raining again. Skies still gray, still thundering. I have to pick my daughter up from school as a walker since I didn't call early enough to make her a car rider today. It sounds and looks like it's going to come pouring down on us. It's always likes to come pouring down the minute school lets out.
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Blueberrybook, you don't need to boil the whole chicken unless you're making broth from scratch. If the rotisserie chicken is already cooked, which I'm sure it is, you need only remove the meat and chop it into small pieces. What I'd suggest is to first saute your fresh veggies in a little bit of oil or butter until they get slightly brown on the edges, then add the pre-made broth, which I assume you have in cans, cartons, or frozen from the past. I'd then add a bay leaf and any little bit of dried herbs you want (optional: like thyme), and then when the veggies are just about cooked, remove the bay leaf, and add the noodles just in time to so that the noodles cook sufficiently when the veggies are cooked sufficiently. Then I'd add the little cubes/bits of chicken, some chopped fresh herbs (parsley and/dill as examples) and salt/pepper to taste. Reheat just before serving, and add a little chopped herbs to each bowl of soup, if desired. These ideas should "doctor up" canned broth sufficiently. If you'd like a "Greek style" chicken noodle soup, add a squirt or two of lemon juice.
Unless your chicken is itty bitty or your soup is one huge pot full, I don't think you'll need all of the chicken meat. Save some for chicken salad or something else.