Alaska Spice Shop - Handcrafted Delicious Spice and Tea Blends To Warm Your Heart and Soul
Whenever my children started to get the sniffles, I'd toss a chicken into the oven to get going on a pot of Chicken Noodle Soup. I even have this recipe loaded into my phone notepad for easy texting to the kids or their friends. This is a little work but it's well worth it. It's called Mom's penicillin for a reason!
Please review the whole recipe before you begin to avoid some common mistakes.
This recipe serves 8.
Preheat the oven to 350 degrees.
1 whole organic chicken (yes it matters)
8 cloves of garlic
1 head of celery (stalks, interior leaves, base)
1 tablespoon olive oil
2 tablespoons butter
1 tsp of apple cider vinegar
4 cups of small egg noodles
3 tablespoons Poultry-Geist Spice Blend
1 tablespoon Alaska Shrimp and Dungy Boil Spice Blend
1 lemon cut into 8 wedges
Prepare the Whole Chicken
Make the Chicken Bone Broth
Use the same stock pot, where the roasted veggies are.
Chicken Noodle Soup Show Time
Chowdha Powha - The Flavor Explosion
Learn how to make delicious Seafood Chowders with our Chowdha Powha spice blend.
Learn how to make an amazing seafood Chowdha with Alaska Spice Shop's Chowdha Powha Spice Blend.
Here is the recipe:
This has become a family favorite. When my children were little they loved going to Olive Garden because of their bread sticks. So when we moved to Haines Alaska when they were in High School, they would occasionally get nostalgic for their life back in Connecticut, I'd make them a batch of their favorite Olive Garden Bread Sticks (albeit healthier using organic flour). I've since up'd the game with this go to fav by adding in a tablespoon of our crowd raving Ultima Frontiera spice blend. My children, now adults, tell me this is way way way better than the bread sticks they enjoyed when they were younger.
This recipe uses our spice blend called "Hugh's Pickling Spice." It is for Fish, Meat and Veggies. Hugh is our neighbor who resurrected the hundred year old Fish packing company before turning it over to his son as he wanted to retire. Hugh mentioned this pickling blend could be used with lower quality cuts of beef in a pressure cooker to make an almost instant corned beef.
We used a pound of top round that had been in the freezer for a year. Brined it for 24 hours in 4 cups of water, 1/4 cup sugar, 1/8th cup salt, 1 tablespoon vinegar, and 2 tablespoons of pickling spice. After 24 hours, drain out the brine. Put the brined beef into the crock pot. Add in the 4 cup of soup stock. Put in 2 tablespoons of pickling spice. Once the pressure pot gets to pressure, cook for 30 - 45 minutes (the closer to 2 pounds, go for 45 minutes).