I had been really wanting to try this recipe from Lisa’s site and decided to give it a go this week!
Quick digression: Eating wholesome, as little processed food has really started to carry over into our day-to-day eating. I’ve been reading, researching and studying more and more about what does organic really mean and is it worth it to buy everything organic. I’m starting
to come to some conclusions and will post about it soon, but needless to say, things are changing in our house!
Where were we? Yes, homemade chicken noodle soup! I used the recipe from 100daysofrealfood.com. Honestly, I’m pretty picky about my soups, so I was a little worried about this one. Mainly because the base for this soup is homemade chicken stock. I have used Lisa’s before, but this time I went with dontwastethecrumbs. I like how Tiffany carves herself up a raw whole chicken freezes parts up for meals later on. Don’t get me wrong, if I want to cook the whole chicken to eat, like Lisa’s then I would! I’ve made a whole chicken and used remaining parts for meals later in the week, but sometimes I don’t have a bunch of chicken on our menu for the week, so I like Tiffany’s approach. There is a little bit of a taste difference, but they are BOTH YUMMY!
TIPS FOR MAKING LISA’S SOUP:
*I used rotini so Asher could more easily grab the pasta. I love that about this recipe because there is no sodium in it if you use homemade chicken stock!
*Speaking of stock—make some. It is soooooo worth it! I was intimated to do it at first, but now it’s no big deal! The nice thing about making it (either Lisa’s way or Tiffany’s way) is that you get an instant meal out of it or you can set yourself up for later meals AND it’s SUPER EASY! Chicken stock can be used for soooooo many things too! I use it in Chicken Enchiladas, rice, etc. I plan to use some for my next Supper Sunday Homemade Tomato Bisque! If you make some, I highly recommend storing them as ice cubes. So easy to use that way!
*I get dinner cooking easily during the time that we get Asher ready for bed, then Mike and I sit down to eat, which means I have to have something that can easily just be going on its own in/on the stove. I didn’t plan this but when I first tried the soup before leaving it on my stove to stay warm, the veggies were still pretty hard. After I left it on my stove for about an hour, they were MUCH SOFTER. I liked this better.
*The longer you let it simmer, the bigger your noodles get, which means the less amount of liquid you have over time on your stove. When we opened the lid to eat, I felt like quite a bit had absorbed in the noodles, which was yummy, but I wanted more liquid so I added some more.
Let’s talk HOMEMADE CRACKERS!
Again, I used Lisa’s recipe for this because it looked incredibly easy. I mean, it’s butter, cheese, and flour spinning around in a food processor. I must admit, I got a bit frustrated with this recipe. In her directions, she says to be patient while it’s in the processor because it takes a little while for the dough to start chasing itself. Well, mine never did. I waited for almost 10 minutes! I did a load of dishes to pass the time! Of course her recipe calls for cold butter, which I used, but I’m wondering if the heat generated by my processor affected it somehow because my “dough” would never form. It just stayed nice and powdery in there. So, I decided to add more butter. This helped some, but every time a dough ball started to form, it would fall away. Argh! I got tired of all this so I took it out, dumped it on my hand dandy silicone mat, formed it into a somewhat log, put it in the fridge for a bit, then came back and cut me up some crackers to cook in the oven.
They certainly did not turn out pretty like hers, as you can see from the photos, but they were yummy!
I guess I love them because I pretty much love anything flour, butter and cheese related 🙂 I ended up freezing leftover crackers to use for a later meal, which works out perfectly for my Tomato Bisque I’ll be making next week!
Overall, I really loved the chicken noodle soup. It was hearty and delicious and I liked having the rotini. It seemed more filling! Asher loved it as well! Mike was so-so about it, but I’m finding he is a hard pleaser with all this “wholesome” cooking. Recipes like this I love because I know Asher is getting wholesome food and this recipe has pretty much zero sodium, which is good for Asher right now.
Anyone have a homemade chicken noodle recipe they love? Any tips? What about homemade chicken stock? Any tips for what I could have done about the cracker business?