We’re always on the look out for normal chickens. Not necessarily “organic” just normal, non-GMO, farm, free-range and most of all, normal size! If the chicken is as big as a toy poodle it will be tasteless with a really bizarre texture, probably caused by injections of growth hormones. Think about it. No don’t, it will gross you out. Just look for normal chickens.
That said, we thought we’d found a new source for normal chickens at the IGA in Hawley. The chickens were about 2 lbs a piece, claimed to be farm grown, etc. but came wrapped in in an opaque bag. That’s why we didn’t notice that one of the wings was missing, and that is also why I took this picture of the side with the wing 😀 Chicken soup instead of roast chicken.
The taste and texture were both good but I would have liked to have a whole chicken! I guess the lesson is don’t buy what you can’t see. Dreaming of my grandmother’s homemade egg noodles, I grabbed a package of store bought from the Super Duper 🙂
Chicken Noodle Soup
1 whole 2-2 1/2 lb chicken, cut up
2 tbsp olive oil
1 onion, chopped
3 celery branches, diced
3 carrots, diced
1 1/2 tsp salt
1/2 tsp black pepper
2 bay leaves
1 pkg dried egg noodles
In a skillet, briefly brown the chicken parts in the olive oil, then remove and place in a stock pot. Add the onion, celery and carrots to the skillet, sauteing until the onion is soft. Sprinkle a coating of ground sage over the vegetables, add the bay leaves, salt and pepper, then place in the stock pot with the chicken. Add water to the pot 1-2 inches above the ingredients, bring to a boil, then simmer for 45 minutes – 1 hour.
Remove the chicken parts from the pot, remove skin and bones, then cut into bite size pieces. Return the chicken to the pot, bring to a boil, add the noodles and boil for 8-10 minutes.