Easy, Quick, and Delicious – Grilled Chicken Noodle Soup 🥣


The wife & daughter are under the weather so I offered to make some home made chicken-noodle soup. Not much is more of a classic and traditional comfort than chicken-noodle soup, right? Around here, the stuff like Eat ‘n Park serves is a comfort-food staple. I love those style noodles. I make soups slightly differently every time, but this seemed to come together quickly and it was very flavorful. I’d definitely do it this way again.

I posted photos to Facebook & Instagram, & thought I’d share the recipe here too. I like to have leftover soup. Here’s what I posted on social media, maybe slightly edited;

This was the cheater method, but these frozen noodles are awesome. I made A LOT of soup. Ha ha. This could easily be halved.

I started with grilling chicken tenders on the panini grill, added a pretty good amount of “rotisserie chicken” spices. Two competing name brands happened to be in the spice rack, so that’s what I used.

I sautéed some shredded carrots, half a Spanish onion, and some celery stalks in a few pats of butter on the bottom of the stock pot.

Then I added some minced garlic (yes, the stuff from a jar soaked in olive oil because I am lazy), & some fresh parsley from the garden. I didn’t measure any of it.

I also used poultry seasoning, onion powder, garlic powder, white & black pepper, salt, & a shake of cayenne.

I de-glazed a bit with some chicken stock, then added the rest… 2 boxes of chicken stock, 1 box vegetable broth, 1 box low-sodium chicken broth (because vegetable broth usually has a much higher sodium content), 1 box bone broth. I ended up with 3 different name brands… just to get the mix of slightly different liquids.

I have used chicken bullion cubes in the past to save all kinds of money and use beer in my ham soups all the time.

I brought all that to a boil.

I added 2 bags of the frozen Reames egg noodles, the grilled chicken (that I cut up while it was boiling), and brought it back to a boil, simmered for about 20 minutes as per the directions on the noodles.

This almost overflowed my stock pot, but stirring kept it from boil over. Ha ha.

I have used regular dry noodles or Amish noodles, and even home-made noodles… but the Reaves ones really do taste fantastic and require zero work. Ha ha.

I like the taste of the grilled chicken in the soup. I left it just long enough to get grill lines. I have made it from scratch, using rotisserie chicken, made my own broth from a roasted chicken… I’d put this up against any of those methods and it’s super quick.

(Not-even-remotely-a-)Pro tip… For lunch the next day, all the noodles had soaked up all the liquid. Gonna put some chicken bullion cubes in some water in the stock pot, then add the soup to re-heat. It’s honestly good as-is re-heated in a bowl in the microwave.

If you make this, or your own version, tell me what you think in the comments! What are your favorite shortcuts for making tasty chicken noodle soup?

Someday I may try to make this (probably cut in half) in the pressure cooker, if I can get over how it wronged me on chili.

🥣🥣🥣

Stuff you need:

  • Countertop grill
  • Stock pot (and a stove, too I guess.)
  • Tongs
  • Spatula
  • Large Spoon

Ingredients:

  • (2) small packs of chicken breast tenders
  • Extra Virgil Olive Oil (I keep some it in a spray bottle and use it to coat the grill)
  • Rotisserie Chicken Seasoning (or your favorite Season-Salt or Mrs. Dash’s or whatever) – I don’t measure, I just shake it on.
  • (3) pats of butter
  • (1) cup (ish) shredded carrots
  • (1) cup (ish) chopped celery
  • (½) Spanish onion (I think they’re sweeter than sweet onions, but you’re cooking, so use your favorite onion.)
  • (1) tsp. minced garlic (the lil’ stuff from jar, or be difficult & use fresh)
  • Fresh parsley – A small unmeasured & finely chopped bit, I pulled mine from the garden.
  • (2) 24 oz. bags of frozen egg noodles
  • (2) 32 oz. cartons chicken stock
  • (1) 32 oz. carton vegetable broth
  • (1) 32 oz. carton low-sodium chicken broth
  • (1) 32. oz. carton chicken bone broth
  • Spices, I don’t measure any of these… I just shake it in:
    • Salt
    • Black pepper
    • White pepper
    • Poultry seasoning
    • Cayenne
    • Onion powder
    • Garlic Powder

Method:

  1. You just skipped down to the recipe, didn’t you?
  2. I already told you how to make it up top.
  3. Now, you have to go back up & read it.
  4. Or you can click the window closed & go away.
  5. But then, you’ll never know, will you?
  6. You’ll never know how delicious and easy this is.

Get Stuffed.


I can’t wait to make stuffing again. It’s ridiculously tasty. I love the carb overload. Maybe I will get those goggles, and I need to pick up some Yuengling.  A week from tonight, I should be in the process of creating this awesomeness.

I’ll show you my stuffing recipe if you show me yours.

How do you do it?

Maybe this year, I’ll try to make some Potato Filling too.  There are a bunch of recipes for it out there.  Maybe stuffing balls would be good…  Now I’m hungry.

STUFFING!

STUFFING!

Yuengling Lager

Beer

Stuffing Recipe – Thanksgiving 2009


Stuffing has got to be my favorite Thanksgiving food.  I remember Thanksgivings past where my dad & I would fight over the stuffing bowl like it was filled with gold, diamonds, and (for me) guitars.  The stuff is perfect.  Alone, with turkey, with gravy… the decadent amount of carbs is ridiculously awesome.

Last year was my first ever attempt at making stuffing… and my grandma told me that it tasted just like hers.  Is there a compliment better than that?  I had used as a guide an old recipe that my grandfather & grandmother had both used when making holiday meals.  My mom lent me the old cook book with my grandfather’s notes last year, I collected some others, and I made scans for myself.

I say “guide” because it’s not always an exact science when doubling/tripling recipes… and there really aren’t any cooking directions… it’s just a guide to make the stuff.  Also, I tend to do a lot of “oh, that looks about right” and a little bit of “hey, let’s add a little of this” in the kitchen, as most people comfortable there usually do.

A lot of times I see stuffing recipes online, on TV, or in the little books by the cash register at the grocery store… and they include sausage, apples, raisins, (yuck!) nuts, or even peppers, carrots, or mushrooms (all of the latter of which I’ like to try some time).  The philosophy behind this recipe seems to be a K.I.S.S. one.  I like that.  It’s a very simple accompaniment, and the taste that my mind goes to every time I think “stuffing”.

This year, it was definitely a two person effort.  I don’t know how I would have done it without Bethany and all four of our hands.  We made a lot of stuffing.  Sadly, I didn’t think to chronicle the thing with photos like I sometimes do with new recipes… but I did want to make a guide with my own notes, so when I do this next year, I remember what I did differently this year.  I know I altered things slightly last year, but the details were a little fuzzy.  I figured that if I’m going to do it for myself, I might as well share, right?  Plus, we got compliments from two moms, two grandmas, and an aunt… all excellent in the kitchen themselves!

I did take a photo today, because really, what’s a food blog post without a photo?  Perhaps I’ll see if my mom got any with her camera and amend the post later.

Thanksgiving Stuffing 2009

This year's effort was delicious, if I do say so myself.

This is my first time really writing out a recipe… so pardon me if it’s a little convoluted or long winded.  I don’t want to miss anything, and I hope to get it all in the right order as well as make it an entertaining read.

Here’s what you’ll need to do it the same way I did…

Food:

  • 5 loaves of bread (equaled 56 cups once cubed)
  • 1 bundle of celery (3 cups, chopped – the rest can cook w/ the turkey or be a snack)
  • 2 Spanish or Sweet onions
  • The giblets & neck out of your turkey.
  • 1 can (14½ oz.) vegetable broth
  • 1 tablespoons of salt
  • ½ tablesppon Season All Seasoned Salt
  • 1 heaping teaspoon coarse ground black pepper
  • 1 heaping teaspoon sage
  • 1 heaping teaspoon poultry seasoning
  • 10 eggs
  • 4 sticks (2 cups) butter
  • some water
  • 1 cup fresh parsley
  • 1 bottle of Yuengling

Stuff:

  • 2 cookie sheets
  • cutting boards
  • small pot
  • electric skillet
  • Magic Bullet®
  • electric roaster
  • large crock pot
  • knives
  • a few large bowls
  • whisk
  • spatula
  • several large spoons
  • paper towels

OK, on to the directions…

  1. Monday night, get your loaves of bread, open the bags, and put the loaves on cookie sheets before dinner.  Leave ’em out on a table or counter while you do your thing.
  2. Right before your favorite prime time TV shows come on, set up a station on the coffee table in front of the couch with the cookie trays of bread, some cutting boards with knives, and the pans out of your electric roaster.  Cube the bread and fill the roasting pan.  When I say fill it, I mean fill it.  It will be ridiculously full.
  3. Cover it with paper towels, and set it on the kitchen table that you only use when company comes over anyway.  Over the next few days, stir it a few times a day, whenever you think of it.  This will get it nicely & slightly stale.  If you’re going to be doing anything that smells, like using cleaning chemicals, put it in the oven… but don’t turn it on.  It’s nice & warm & dry & not stinky in there.  The bread will absorb that stuff and the stuffing will taste like Mr. Clean made it.
  4. Wednesday night, get out your turkey… and pull the disgusting papery bag of giblets out of the neck cavity, and the neck out of its butt.  (Why exactly do they put the neck in the butt, anyway?  Who’s idea was that?) Boil the giblets in your can of vegetable broth, or just use plain water… or even turkey or chicken broth.  I thought the vegetable broth would add a nice flavor.  I boiled them for a nice long time, and let it cook down quite a bunch.
  5. Finely chop up your celery & onions… or use the Magic Bullet, like I did.  I’m not real big on chunks of slimy or crunchy stuff in bread-like consistency foods.  I probably had half of each chopped finely, the other half rendered to near-paste by the genius little piece of equipment that list the Magic Bullet.  I’m sure any food processor would work.. but this one is easy to pot pout of storage, use, and clean when you’re done.
  6. Then I popped out the electric skillet to sauteé the onion & celery mixture… probably in some Country Crock & a bit of extra virgin olive oil… adding some of the spices mentioned above, and maybe even some paprika… although, they don’t come the totals listed above.  These are the aforementioned “oh, that looks about right” and  “hey, let’s add a little of this”.  You’ve sauteed stuff, you know how it works.  I love this step because it turns the onions from gross into awesome… especially the Spanish onions.  The sweet onions are oddly enough not as sweet to me when cooked.
  7. Next time, I’m totally getting a pair of swimming goggles or those glasses that I’ve seen at Bed, Bath & Beyond for when I chop & pulverize the onions.  I was crying like a little girl who just watched a car run over a kitten.
  8. I popped the onions and celery into separate containers for the ‘fridge to save for Thursday morning.
  9. Next, I pulled out the giblets and chopped them into tiny pieces, & put them with the reduced broth from cooking into a 3rd refrigerator bound container to be used on Thursday morning.
  10. Go to bed.  You have to get up early.
  11. Thursday get up about an hour before your turkey needs to go in the roaster oven, and start to mix all this crap together.
  12. Add the dry spice ingredients to the now stale-ish cubed bread.  Good luck not getting any on the floor.
  13. Chop the fresh parsley.
  14. Nuke your butter in a microwave safe bowl, add it to a large mixing bowl, crack open the 10 eggs, and whisk away.
  15. Add the fresh parsley to the buttery gooey egg mixture.
  16. Add 2-3 cups of the broth from the giblets, and the finely chopped giblets to the now even gooier butterier egg mixture.
  17. This is where I got the bright idea to dump in some Yuengling.  It wasn’t a whole bottle… but I had it out & only needed about ½ cup for my butter/garlic/beer turkey injection/baste,  so I dumped some into the gooey buttery gibletey mixture, and drank the rest… all before 8:00 am.
  18. Dump the celery & onion concoction on to the bread, mix around, and then dump on the gooey buttery gibletey Yuenglingey mixture.  This is where it was imperative that there were two of us.  Bethany opted to use her hands to mix while I poured.  The mixing gets easier when it’s wet, as it goes down a little.  You should probably wash your hands before you do this.  Not that I think you’re stupid or anything… but there are signs out there all over the place… so someone somewhere must need reminded.  Use soap, and hot water.
  19. Now, this needs to come out of the roaster so the turkey can go into it… and you should be doing this around the same time as turkey prep… so stuff what you can into the turkey carcass’ various cavities, and put the rest in the crock pot.  I had Bethany scoop it into a bowl small amounts at a time as I stuffed it into the bird, so I wasn’t touching raw poultry and the stuffing that wasn’t going into the bird.  She made it clear that she wasn’t touching the raw dead bird, or sticking her hands into it.
  20. I sewed up the turkey and popped it into the roaster to cook, and then put the stuffing in the crock pot on low to cook for the same amount of time.
  21. Everyone told me last year that stuffing + crock pot = bad idea.  This is where I say that you could not be more wrong.  It was perfectly moist and heated well throughout.  I did break the cardinal cock pot rule by removing the lid every hour or so and stirring a little so it didn’t stick to the sides or burn.  This worked well, except that I didn’t get the bottom well enough.  You could add more liquid throughout if t looked necessary… or not stir if you like the crusty part as much as the other part.  If you use the crock pot enough, you get to know what works for yours.  Pop it on to warm or off a while before you eat.
  22. When the turkey’s ready, the stuffing’s ready.  Stuff yourself silly, send people home with leftovers, and eat for breakfast, lunch, & dinner the next day.

Well, I hope you enjoyed the process, and I’m sorry for jumping tenses.  I think I did anyway.  All over the place.  Maybe Dave and Kristin can give me some pointers on that.

I’d love to know what you think of this recipe, and how you do your stuffing.  I’m always up for trying things new ways… and I’m always up for eating stuffing.  In fact, even better — make some, and invite me over for dinner!