0 comment Friday, April 18, 2014 | admin
This can't be cast as one of those all exclusive "red-neck" BBQ recipes, but, hey a good chicken noodle soup is vital! First though, this very important quiz!........
Who invented Chicken Noodle Soup?
Martin Short ___
Martha Stewart___
Genghis Khan___
Bambi___
Who Knows?___
Last Chance Answer! - Donald Trump___
In my research, I couldn't come up with a definite answer, but the guess is, it is a derivative of a Chinese noodle soup.
My variation of chicken noodle soup is really thick and falls into the category of being a "stoup", a phrase coined by Rachael Ray (On one of her 30 minute meal shows, but this is not her recipe) for being so thick that it is a cross between being a stew and a soup�.thus, stoup!
Get your grill up, or you, to 400 degrees or more. In the meanwhile, coat each chicken breast with a little olive oil and put on a generous amount of Wild Willy's rub onto each of the breasts. You can pan fry or grill each chicken breast on the barbie until done. I prefer the BBQ. (Besides this is a BBQ blog).
I use a 6 � quart stock pot for my chicken noodle soup. Finely chop up the onion and garlic and caramelize in the olive oil until you get a nice brown coating.
Dice up the carrots (not you!), and celery and add them to the pot, sauté them for seven minutes, or so.
Add one can of beef broth to the veggie mix and reduce the heat. I like to cook everything separately, so I add two thirds of a package of egg noodles to boiling water and cook for seven minutes. Add a little olive oil to water to keep the noodles from sticking.
Add the beef broth and four cans of the chicken broth to the pot. Add rinsed noodles, bring up the heat, but don't boil. Cut up chicken into bite size chunks and add to pot.
You say," why not just cook the chicken in the broth, dude"?
For one, it will reduce the chicken chunks to minuscule size. Ok, with that I really doubt that I am making an impression! Open a can of chicken noodle soup and compare the size of the chicken chunks to yours. The result is what happens when you boil chicken and cut corners.
You don't have to cook the noodles separately either, but I don't do starchy noodles....do you really love that darling starchy taste?
The toughest part is the spice part. The noodles will make it a bland. This is where the Cajun Seasoning comes in. Shake it on the finished product, stir, taste, and shake it on some more until you get rid of the blandness.
Now, you are going to have some different tastes in your soup and that's cool! The caramelized onion and garlic add a wonderful taste to soup. You will receive yet another great and separate taste with the barbecued chicken because of the rub. The nice spicy taste will come from the Cajun Seasoning. I also add a roasted Anaheim pepper, but that's optional.
Remember that chicken noodle soup is good for the soul�.and well, you too! This is just one in a number of recipes that I hope you enjoy!
"Wild Willy's Number One-derful Rub Recipe" (Courtesy of Cheryl Jamison�. She has one of the best barbecue books out there, and I can't recommend it enough, or highly enough�.."Spice & Smoke")
Labels: BBQ Blog, Chicken Noodle Soup Recipes, Low Sodium Soup, Rachael Ray, Stoup