Great for when you have leftovers, but not enough leftovers for everyone.
you need:
A smoked cornish game hen (or a larger part of a smoked chicken), spulled, keep skin and bones
An onion or two
Two to four cloves of garlic
Broccoli, or I actually prefer broccoli leaves (smaller ones, they aren't like shoe leather) chopped, bout two cups. Or to taste.
Celery, about as much as you have broccoli
Chopped carrots, about as much as you have celery
Bag-o-Egg noodles
Olive oil
Butter
Five or six of those little broth cubes (I actually used a couple ramen noodle seasoning packets)
Water
Mince/Mash/Grind garlic how ever, Chop onion However, Chop broccoli pretty small. I prefer to use the leaves of my garden grown shredded. More broccoli taste that way, and I love the stuff.
Heat a good 1/8 cup EVO and a decent pad of butter in the bottom of a stock pot, over medium heat saute the garlic and onions untill onions aren't quite translucent. If you're using broccoli leaves I reccomend sauteing them too as the oil/butter kind of keeps them from turning into goo.
Add about two-three cups of watter, and broth cubes (enough to cover other ingredients)and bring to a boil. Remove from head and let rest, while in a seperate sauce pan you saute the skin and bones in about as much EVO and butter as before, for about a minute. Then add annother three cups water to this and boil for about a half hour to hour.
Strain smoked brothey goodness into resting vegetable broth, rinsing skin and bones with annother two cups of water for good measure. Disgard skin and bones.
Simultaniously bring the soup, and in a seperate pot enough water for the egg noodles to a boil.
Add Celery and carrots, and pulled chicken to soup at the same time
the noodles are added to their water.
When the noodles are done, add to soup, and declare that dinner is ready.
you need:
A smoked cornish game hen (or a larger part of a smoked chicken), spulled, keep skin and bones
An onion or two
Two to four cloves of garlic
Broccoli, or I actually prefer broccoli leaves (smaller ones, they aren't like shoe leather) chopped, bout two cups. Or to taste.
Celery, about as much as you have broccoli
Chopped carrots, about as much as you have celery
Bag-o-Egg noodles
Olive oil
Butter
Five or six of those little broth cubes (I actually used a couple ramen noodle seasoning packets)
Water
Mince/Mash/Grind garlic how ever, Chop onion However, Chop broccoli pretty small. I prefer to use the leaves of my garden grown shredded. More broccoli taste that way, and I love the stuff.
Heat a good 1/8 cup EVO and a decent pad of butter in the bottom of a stock pot, over medium heat saute the garlic and onions untill onions aren't quite translucent. If you're using broccoli leaves I reccomend sauteing them too as the oil/butter kind of keeps them from turning into goo.
Add about two-three cups of watter, and broth cubes (enough to cover other ingredients)and bring to a boil. Remove from head and let rest, while in a seperate sauce pan you saute the skin and bones in about as much EVO and butter as before, for about a minute. Then add annother three cups water to this and boil for about a half hour to hour.
Strain smoked brothey goodness into resting vegetable broth, rinsing skin and bones with annother two cups of water for good measure. Disgard skin and bones.
Simultaniously bring the soup, and in a seperate pot enough water for the egg noodles to a boil.
Add Celery and carrots, and pulled chicken to soup at the same time
the noodles are added to their water.
When the noodles are done, add to soup, and declare that dinner is ready.
