Delectables with Dan: Montreal Chicken Noodle Soup
It's been a while since I've done a Delectables with Dan. I did manage to upload that Valentine's cake whilst I was away. I had so many more plans for Valentine's Day, but alas I was away and I wasn't in any mood or state to do them in advance. I might sprinkle the ideas throughout the rest of the year or something. I promise there will be a tonne of Easter and spring-themed things coming to Delectables with Dan. Oh, shit. I've just realised I have to start thinking St Patrick's Day. Well, I'll get to that once I finish the travel blog and get a bit more work done on my manuscript. It's finding the time to do everything now that's the issue-but alas, this blog isn't about my time management issues, but a delicious homemade chicken soup to warm you up!
**There won't be any photos on this blog**
First, we have to make the seasoning we're going to add to the chicken stock and prepare our chicken in. It's a pretty simple little recipe that you can make in a small bowl.
You will need:
4 tsp sea salt
1 Tbsp cracked black pepper
1 Tbsp onion flakes
½ Tbsp crushed red pepper
½ Tbsp Thyme
½ Tbsp rosemary
½ Tbsp dill
1 tsp garlic crushed garlic
1 tsp dried basil
Add all of the ingredients into a small bowl and mix thoroughly. If you have any left over that's not come in contact with meat, you can store in a plastic or glass container. Actually, this makes a great addition to any BBQ or a tasty treat for a mate who loves to cook. Maybe I might make spice jars for another Delectables with Dan episode. If the ingredients are whole or chunky, spin them down in a food processor. This is a case where my usual love of chunky and thicc won't go down well. Once you have done that it's time to season your chicken breasts. You can do this one of two ways.
PREPARING YOUR CHICKEN
You will need 1-2 large boneless & skinless chicken breasts.
If you desire you may use chicken tenders or cut them into tenders depending on how you want to cook your chicken. I've made the soup both ways and each time it's just as delicious. The method doesn't matter. Pour some of your Montreal seasoning out onto a clean cutting board or in a large bowl thoroughly coat your chicken. If you are going to pan cook your chicken, add a drizzle of olive oil into the bottom of a frying pan (I tend to use cast iron, but if you don't have one any standard non-stick will do.) Cut your chicken breast into chunks of all sizes before you put them into the pan to cook, If you are using this method, you may want to use a pinch more of the seasoning. If I know I'm going to be cutting up the titties (not in a Bundy way) to do in the pan, I cut them before I season them.
If you are going to bake, spray a bit on cooking spray or bake on parchment paper to prevent your chicken titties from sticking to the baking tray. Sticky in this situation wouldn't be good. It would through off the entire feng shui of the entire dish. Oh, my God, I'm this far in and I haven't made a sexual joke or been sleazy...what's wrong with me? I'm all business and no booty today. Well, let's see if we can't change that. Put your chicken into bake at 175C or 350F for 25-30 minutes. You want the chicken to be nice and crisp on the outside, yet moist on the outside. Well, I guess I just described the perfect woman there, didn't I? Alluring on the outside, bit crass and strong, yet delicate and wet.
For this blog, I'm not going to be making a homemade chicken stock; I might do a blog on how to do one some other time, but for today we're using a store bought one. Use any free-range, preferably low sodium, chicken stock. You can also use the stock cubes, preparing them as you would normally by adding water and allowing them to sit. Pour the chicken stock into a large pot on the stove and allow to slowly heat up while your chicken is cooking. While that's underway, it's time to dice up the veggies we're going to need for this.
If you desire you may use chicken tenders or cut them into tenders depending on how you want to cook your chicken. I've made the soup both ways and each time it's just as delicious. The method doesn't matter. Pour some of your Montreal seasoning out onto a clean cutting board or in a large bowl thoroughly coat your chicken. If you are going to pan cook your chicken, add a drizzle of olive oil into the bottom of a frying pan (I tend to use cast iron, but if you don't have one any standard non-stick will do.) Cut your chicken breast into chunks of all sizes before you put them into the pan to cook, If you are using this method, you may want to use a pinch more of the seasoning. If I know I'm going to be cutting up the titties (not in a Bundy way) to do in the pan, I cut them before I season them.
If you are going to bake, spray a bit on cooking spray or bake on parchment paper to prevent your chicken titties from sticking to the baking tray. Sticky in this situation wouldn't be good. It would through off the entire feng shui of the entire dish. Oh, my God, I'm this far in and I haven't made a sexual joke or been sleazy...what's wrong with me? I'm all business and no booty today. Well, let's see if we can't change that. Put your chicken into bake at 175C or 350F for 25-30 minutes. You want the chicken to be nice and crisp on the outside, yet moist on the outside. Well, I guess I just described the perfect woman there, didn't I? Alluring on the outside, bit crass and strong, yet delicate and wet.
For this blog, I'm not going to be making a homemade chicken stock; I might do a blog on how to do one some other time, but for today we're using a store bought one. Use any free-range, preferably low sodium, chicken stock. You can also use the stock cubes, preparing them as you would normally by adding water and allowing them to sit. Pour the chicken stock into a large pot on the stove and allow to slowly heat up while your chicken is cooking. While that's underway, it's time to dice up the veggies we're going to need for this.
SLICE & DICE ME VEGGIE DADDIE
Okay, maybe that wasn't needed, that title, but goddamn it, I'm gonna run with it anyway.
You will Need:
pinch of small yellow onion diced
pinch of small yellow onion diced
3 medium-sized carrots, skinned if you wish, chopped
2 medium celery stalks diced into bits
Make sure that when you chop your onion, you have it diced very finely. You don't need very much; you can even choose to omit it if you want that's up to you. Make sure that your carrots and celery are chopped into even bits and remember to wash your veg before you use it.
Once you've sliced and diced up all the veg, add it to the chicken stock, giving it two or three good stirs You want the vegetables to be nice and soft when you serve it in a few hours.
Make sure that when you chop your onion, you have it diced very finely. You don't need very much; you can even choose to omit it if you want that's up to you. Make sure that your carrots and celery are chopped into even bits and remember to wash your veg before you use it.
Once you've sliced and diced up all the veg, add it to the chicken stock, giving it two or three good stirs You want the vegetables to be nice and soft when you serve it in a few hours.
IT'S FINGER LICKIN-
Hold on there, it's not the time to chow down yet. We've still got noodles to do. While the chicken is cooking and the veggies are flavouring up, you've gotta do the noodles for your soup. In a medium-sized pot you're going to want to put in about half a bag of egg noodles. You can get them at Sainsbury's. Half of a 250g bag should do nicely, but if you're in the mood for more noodles, you can pop a few extra in there. Won't harm anything. Boil the water and cook your noodles for about 8-10 minutes. You don't want them to be fully done before you tip them into the chicken stock. You want them to simmer and finish cooking in with the veggies. They'll absorb a lot of the flavour this way.
Your chicken should be done by now. If you've done the breast bake method, take them out of the oven let them sit about five minutes before dicing up the chicken into decent sized chunks. If you've done the pan way, make sure that your chicken isn't greasy (it shouldn't be) before you tip it into the pot. After you've added the chicken, add in 1-3 (depending on your taste) tablespoons of the Montreal chicken seasoning into the pot as well. Stir well. Put the lid on the top and allow to simmer on low heat for an hour and a half to two hours. The noodles and vegetables should be soft, but not mush.
Hold on there, it's not the time to chow down yet. We've still got noodles to do. While the chicken is cooking and the veggies are flavouring up, you've gotta do the noodles for your soup. In a medium-sized pot you're going to want to put in about half a bag of egg noodles. You can get them at Sainsbury's. Half of a 250g bag should do nicely, but if you're in the mood for more noodles, you can pop a few extra in there. Won't harm anything. Boil the water and cook your noodles for about 8-10 minutes. You don't want them to be fully done before you tip them into the chicken stock. You want them to simmer and finish cooking in with the veggies. They'll absorb a lot of the flavour this way.
Your chicken should be done by now. If you've done the breast bake method, take them out of the oven let them sit about five minutes before dicing up the chicken into decent sized chunks. If you've done the pan way, make sure that your chicken isn't greasy (it shouldn't be) before you tip it into the pot. After you've added the chicken, add in 1-3 (depending on your taste) tablespoons of the Montreal chicken seasoning into the pot as well. Stir well. Put the lid on the top and allow to simmer on low heat for an hour and a half to two hours. The noodles and vegetables should be soft, but not mush.
Serve hot with crackers or my personal favourite, cheesy garlic bread. Have I done a blog on cheesy garlic twists? I should if I haven't. It's great for lunches or dinners. Can be kept in the fridge for 2-3 days. You can even freeze it if you wish. But when re-heating it, slowly re-heat it and don't place in microwave.
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