Not Your Average Chicken Soup
The cold weather is finally upon us here in NJ, and I mean cold in BOTH ways of the word. Yesterday we had 40 mph wind gusts and the temp felt like it was hovering right around the freeze your nips off range all day long. And to top it off, J+E caught a cold during trick or treating last week, and they haven't been able to kick it!
This weather and state of being calls for one thing and one thing ONLY: CHICKEN NOODLE SOUP. Yup.
There's something about a hearty chicken noodle soup that warms you to the bones, and makes you feel all cozy inside. And the smell wafting through the house first thing in the morning is HEAVENLY.
Last week I caught a great deal on pasture-raised, hormone-free whole chickens at BJs. I scooped up 2 of those bad boys for a day just like this, and took my new garage freezer for a test drive by freezing both chickens for a cold and rainy day. BINGO.
The healing properties of chicken noodle soup are no old wives' tale, either. Here are just a FEW benefits of CNS:
According to Dr. Keri Peterson, “All liquid broth soups will speed up the movement of mucous in your nose simply because it’s a hot fluid and that causes dilation of blood vessels which causes increased blood flow and allows the mucous to flush everything out. And that will help alleviate congestion.”
Some researchers believe that substances in chicken soup reduce the inflammation associated with a cold.
Bone broths contain the minerals of bones, cartilage, marrow, and vegetables as electrolytes, which is a form the body can easily absorb in the gut. And I won't even go there on the importance of gut health...
The best part about this soup is when you top it with some Parmesan cheese. O.M.G. guys. It's SUPER delicious. And so crazy easy to make.
#GroffNation Super Powerful CNS
1 -3.5 lb chicken
2 TBL EVOO
6 TBL ghee, melted
1 bunch carrots, sliced
1 bunch celery, sliced
1 yellow onion, diced
1 head of garlic, cut in half
1 lemon, cut in half
Trader Joe's 21 Season Salute
No Yolk Egg Noodles
Salt, to taste
Preheat oven to 425 degrees. Rinse chicken and pat dry. Season the cavity of the chicken with salt and 1 TBL of TJ 21 Season Salute. Pack the lemon and 1/2 head of garlic inside the cavity.
Place the chicken in an oven-safe dish or skillet. Brush all over with melted ghee (be generous!). Season the outside with lemon pepper seasoning. Put on the bottom rack of the oven for 20 minutes. Take out and brush with the remaining ghee. Re-season with lemon pepper. Put back in the oven for 25 minutes.
During the last 10 minutes of roasting time, heat the olive oil in the bottom of a heavy sauce pot. I use one with a pasta insert. Put the onions, carrots, celery, and 2-3 cloves of diced garlic in the pot, and stir for 3-5 minutes, until the onions are translucent.
Put the pasta insert into the pot. Place the whole cooked chicken into the pasta insert. Cover with hot water. Put on the stove and simmer for 1-2 hours.
30 minutes before serving, remove the chicken from the pot. Remove skin and bones. Remove garlic head and lemons. Shred the chicken and put back into the pot with the veggies. Empty entire bag of pasta into the pot. Bring to a boil and cook for about 10 minutes.
Serve with GENEROUS helping of Parmesan cheese and crusty bread for dipping.