 I don’t know about where you are, but here in Okie Land, it’s just downright cold. Last night, we had a low in the 30’s and it appears to be making a repeat performance tonight. A wonderful rain has continued the entire day, totally breaking the drought for sure. We even had a little pea-sized hail for good measure. The ground is soaked and that’s a good way to be!! A neighbor even burned trash this weekend – something that has been forbidden in these here parts. And so, though this is the first of May, and though we normally have warm weather by this time, I decided to “soup” up my basic chicken soup recipe and make a meal into which Mr. Fix-It could sink his teeth. By his third bowl, I figured that he liked the results. There’s leftovers for tomorrow too! Here is my new concoction! Soup Note: You can substitute dried veggies, canned chicken and canned milk if you want to try your hand at ‘sustainable’ cooking.  Pour one to two tbsp olive oil into a large stock pan or pot.  Add 1 tbsp flour and on medium heat, stir until flour is fully incorporated to make a light roue.  Add 2 quarts chicken broth and 1 bouillon cube and stir. Simmer on medium heat  In a skillet, add one tbsp olive oil and sauté 1/2 cup chopped onions until soft   Chop three large button mushrooms  Add chopped veggies to sautéd onions and toss  Pour vegetables into simmering broth  Add 1/8 tsp thyme  And 1/8 tsp sesame oil  Add chopped raw chicken breast  Add a fresh orange peel. We love this. It makes all the difference, but it is optional  Stir and cover. Simmer for 30 minutes and then remove orange peel  Add 1/2 cup chopped cabbage and simmer, covered, for 10 more minutes  Uncover and add 1/2 cup half and half and stir well  Bring to a boil and gently sprinkle in homemade noodles while stirring to keep from clumping. We much prefer the homemade noodles to packaged and they are so simple to make. They are much more tender, but you can use the packaged. Simmer until tender. The noodles will naturally thicken the soup, but if you want it to be any thicker, just add cornstarch that has been mixed with cold water. Note: If you plan to can this soup, leave out the noodles. Just open a jar of soup later and add noodles prior to serving. Noodles get mushy when canned.  |
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Tags: broth, chicken, cream, homemade, mushrooms, soup, vegetables
Comfort food deluxe! Yum Yum!
Ahhhhh!!!!
You hungry, Carol? 🙂
I am now!
OK I did it! I made Hightower Noodles for dinner tonight. Anyone thinking of trying this recipe, it was easy fairly quick and they were good! I didn’t make the soup, just a pot of noodles which is one of my favorite things!
Well, congratulations and thanks for trying the recipe Carol!! You are carrying on an old family tradition! Now you can make it your own. 🙂
I discovered your BLOG from a link on the Survivalist Board.
I LOVE YOUR BLOG!!!! I’m engulfed in reading it this morning.
Can you tell me, CAN this Chicken Vegetable Soup be pressure canned for later consumption?
Please email if you can.
Thank you,
Kathy Walker
SE Missouri
It sure can, Kathy!! And it is good. 🙂 Just leave the noodles out and put them in at the time that you warm the soup up from the can. It takes about 15 minutes for the noodles to cook. Canning with the noodles just makes them mushy. Thank you so much for reading and commenting!
I just posted a link of http://www.oklahomapastrycloth.com/blog/?p=3640 on my Facebook page. I want my friends to see it!