mmmmm Homemade chicken noodle soup....

My family and I made homemade chicken soup with rice last night.
Tonite we have leftovers.

Sometimes I do it with rice honey. My grandma and her mom all used Kluski noodles. I like to stick with tradition lol. Omg...the soup the next day is even better I think. I don't know why though

I love chicken noodle soup. Could you please fed-ex a bowl to me?

Honey I wish I could :( I definatly have enough! This is the best thing I make...well my meatloaf is pretty kick ass too...oh and my turkey I make on Thanksgiving...I baste it with white wine...perfect. lol

I can't eat noodles. Can you make it with lentils instead?

My cats are gonna get a treat too...they have been in the kitchen all day...just waiting. I give them the heart after it's cooked and some of those other pieces that are in that bag inside the chicken lol

Chicken noddle soup is definitely one of my favorites, but this squash and pear soup is good too to warm your cockles:

2 (2 pound) butternut squash (must be Butternut)
1/4 cup and 2 tablespoons unsalted butter
2 onions, diced
4 cloves garlic, minced
1 tablespoon and 1 teaspoon minced fresh ginger root
2 tablespoons curry power (optional)
2 teaspoons salt
8 cups chicken broth
4 firm ripe Bartlett pears (must be Bartlett), peeled, cored and cut into 1 inch pieces
1 cup half and half

preheat oven 375 degrees (190 C) - cut squash lengthwise; discard seeds and membrane - place squash cut side down - roast until very soft (45 minutes) - scoop out the pulp and put aside.

melt butter in large soup pot over medium heat - stir in onion, garlic, ginger, curry powder (optional). Cook and stir until onion is soft (10 minutes). Pour chicken broth into pot, bring to boil. Stir in pears and squash, simmer until pears are soft (30 min.)

Pour soup into a blender, don't fill it over 1/2 way. Puree in batches until smooth. Return to soup pot, stir in half and half and reheat.

Lentils? You can make it with Lentils? I never tried that...hmmm

What a coincidence, I bast my turkey with rum. Well, actually I drink a glass of rum while I am eating the turkey, but the principle is the same right?

squash and pear soup! I have never heard of that. That sounds good AC! Thank you for the recipe

Not unless the alcohol is burned off inside ya...wait it is but very slowly.

lmao...I do the same damn thing. I try not to start too early on the wine ya know 10 am or so Hey If I have to spend all day on Thanksgiving in the kitchen I'm gonna do what I want. I bet basting it in rum tastes really good :)

It's so true when cooking with alcohol that you partake too early and not only is the turkey done, but so are you done, and may be a turkey. LOL

My last big dinner was sherry duck - 2 cups of sherry, but I drank the remainder of the bottle throughout the day. It was all good though, I had help with the cooking part.

Of course EVERYBODY knows you have to test the alcohol while cooking with it to ensure that it's of the finest quality!

lol...I can hold my own honey. It's cool I snack on the platters and stuff so I don't get too bad lol. I have never made a sherry duck. I have heard of that before. I had duck once in this really fancy restaurant. Do you have a recipe you can share with me?

By coincidence its turned a bit cold here today so i roasted a chicken and some vegetables for dinner tonight and there will be enough leftover to make chicken soup tomorrow

See that's thinking ahead lol...enjoy AC!

how can you give a chicken noodle soup thread one star? Who's the retard that did that? lol Whatever it's time for the worst part. To piece up the chicken and take out the bones. Goto go for a bit...but please share any more reciepes if you got them guys!

Well I first bought a bottle of fine Canadian sherry....mmmm tasty, then the duck. Word to the wise, buy two or more frozen ducks, there is not much meat on them.

Put the ducks in the fridge to defrost, when they are "almost" defrosted, stab them 15-20 times all over so the marinade can penetrate into the meat.

Marinade: 1 cup sherry, 3 tablespoons olive oil - don't add salt because the sherry has all the salt you need - marinade overnight or longer.

Remove ducks from marinade, then discard that marinade.

Make another marinate of 1 cup sherry/3 tablespoons olive oil.

Cut up onions, carrot and celery - place inside duck along with some newly made marinade.

Mix oregano, rosemary (optional - I find rosemary too strong), pepper, and parsley in olive oil and rub the outside of the duck very well.

Put duck(s) in roasting pan(s) and add remaining sherry/oil mixture.

Cook ducks first in 475 oven to get it going for 20 minutes - reduce heat to 350 F - cook as per your oven or follow rule 30 minutes per 1/2 pound of meat. Baste often.

My duck (around 4 pounds) was ready in 3.5 hours - so I just reduced the oven heat to 195 F and left it there for another 40 minutes. It was not dried out.

It's easier than this post looks.

Oh I'm so glad you returned! Thank you so much for this recipe. I have to admit I have not cooked duck cause I thought I would mess it up...but this looks pretty easy to follow. Thanks again. I am gonna make this next week!