Alaska Spice Shop - Handcrafted Delicious Spice and Tea Blends To Warm Your Heart and Soul

Haines, Alaska


Bringing the Last Frontier to Your Kitchen

Bringing the Last Frontier to Your KitchenBringing the Last Frontier to Your Kitchen

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Chicken Noodle Soup - Spice Mama's Cure All

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)

3 Onions

4 Carrots

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

  1. Cut up one of the onions, all the carrots and dice 4  large cloves of garlic.  Save the onion peels, garlic skins and any greens from the carrots.
  2. Put the cut up veggies in a large stock pot or Lecruset.  Coat with a tablespoon of olive oil, and a tablespoon of Poultry-Geist Spice Blend.
  3. Coat a whole organic chicken with a tablespoon of Poultry-Geist Spice Blend.
  4. Put the chicken on top of the veggies in your stock pot.
  5. Toss in the oven and cook for an hour or until the chicken is done (temp 160 degrees F 0 or the legs come off the bird easily).  
  6. Remove the Chicken from the stock pot - leave everything else in there.
  7. Let cool to the point where you can handle the chicken without burning your hands.
  8. Remove all the skin and toss back into the stock pot. 
  9. Remove all the meat and put in a container, then refrigerate (you do not want to put the meat into the stock pot.)
  10. Take all the bones and put them on a cookie sheet.  
  11. Put the bones back into the oven for another hour.

Make the Chicken Bone Broth

Use the same stock pot, where the roasted veggies are.   

Add in:

  1. The crisp chicken skin
  2. The chicken bones that have been roasted
  3. If you have extra chicken parts like the neck, heart, gizzard (NOT THE LIVER) now is the time to add in these.  If you got extra neck or feet at the butcher add them in here. 
  4. Chop one of the onions into fourths (skin and all) and toss in.
  5. The middle part of the celery (with all the leaves) - course cut, and toss in.
  6. Chop the last four cloves of garlic and add to the stock pot.
  7. Add in at least 16 cups of filtered high quality water (not tap water if you live in a city - (you don't want the chlorine in your chicken bone broth).  Or fill your stock pot to the top.
  8. Put in the 1 tsp of the apple cider vinegar (this will help leach all the minerals out of the chicken bones).
  9. Bring the pot to a boil then turn it down for a low simmer, covered for at least 8 hours.
  10. Let cool.
  11. Strain out all the ingredients leaving just the broth.
  12. Put just the broth back on the stove and reduce to 8 cups of liquid gold.  This is where the magic happens.
  13. Remove from the stove and place in a suitable container.
  14. Put in the fridge to chill.
  15. Remove the fat that has coagulated on the top - the bone broth should be a little gelatinous if you have done it right.  If not, it's still good.

Chicken Noodle Soup Show Time

  1. Boil the two cups of noodles in a separate pot, strain and set aside.  You do not want to cook the noodles in the bone broth as they release too much starch and can make your soup very gummy.
  2. Dice the last onion, four stalks of celery, and mince the last four cloves of garlic.
  3. Melt the two tablespoons of butter back in your now empty stock pot.
  4. Add in 1 tablespoon of Poultry-geist Spice Blend and 1 tablespoon of Alaska Shrimp and Dungy Boil.  
  5. Saute on low heat until the onions are translucent (you do not want to brown the onions or the garlic)
  6. Take the chicken you set aside and dice up two cups.   Add it to the saute'd veggies.
  7. Take your chicken broth and add that.
  8. Heat over medium heat until warm (just before boiling).

Serving Suggestion

  1. Place 1/8th of the cooked noodles into a bowl.
  2. Cover with 1/8th of the chicken and veggie soup.
  3. Squeeze 1/8th of the lemon (one wedge) on top of the soup.
  4. Salt to taste
  5. Savor the experience by inhaling the wonderful aroma deeply in through your nose and mouth bringing it deep into your lungs.

Chowda Powha Recipe

Chowdha Powha - The Flavor Explosion

Learn how to make delicious Seafood Chowders with our Chowdha Powha spice blend.

Smoked Salmon Chowder Recipe

Learn how to make an amazing seafood Chowdha with Alaska Spice Shop's Chowdha Powha Spice Blend.  

Here is the recipe:

  • Ingredients:

  1. 1 - 2 tablespoons of the Chowdha Powha Spice blend
  2. 2 tablespoons of butter 
  3. 1 Large Potato, peeled and diced into 1/4 inch cubes
  4. 1 Large Onion, peeled and diced into 1/4 inch cubes
  5. 1 Cup of celery diced into 1/4 inch pieces.
  6. 1 Cup seafood (we like to use smoked salmon),  Chop into 1/4 inch pieces.
  7. 4 cups of water
  8. 2 cups organic half and half
  9. 1/2 lemon cut into six wedges.

  • Directions:

  1. Melt the butter over low heat and add in 1 tablespoon of the Chowdha Powha spice blend.  
  2. Add in the diced onions and celery.  Saute on low heat until the onions are translucent - you do not want to brown the onions.
  3. Add in the diced potatoes and blend to coat with the Chowdha Powha.
  4. Add in the chopped seafood.  Mix thoroughly.
  5. Add in the four cups of water and turn the heat up to bring the water to a light boil.
  6.  Cook until the potatoes are soft.
  7. Add in another tablespoon of the chowdha powha spice blend if you would like more flavoring.
  8. Remove from heat and add in the 2 cups of organic half and half.
  9. Let sit for five to ten minutes.
  10. Serves 6 - 8 people. 
  11. Serve into small bowls and top with a squeeze of the lemon and enjoy.

Ultima Frontiera Bread Sticks

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.


  1. 1 package of Pizza Yeast 
  2. 2/3 cup luke warm water
  3. 1 tbs sugar
  4. 2 cups organic white flour
  5. 2 tsp salt
  6. 1 tbs and 1 tsp Ultima Frontiera Spice Blend
  7. 4 tbs olive oil


  1. Proof the yeast by mixing it in 2/3 cup warm water with 1 tbs sugar.  Once it's foaming, you know the yeast is working.
  2. Mix the flour and other dry ingredients below it (everything but the olive oil and 1 tsp of ultima frontiera).
  3. Add in the proofed yeast and 2 tbs of the olive oil.
  4. Mix until all the dry ingredients have absorbed all the liquid.  
  5. Knead for about five minutes, adding in flour 1 tbs at a time to prevent sticking.
  6. Get a clean ceramic or glass bowl and coat the bottom and sides with 1 tbs of olive oil.
  7. Put the kneaded dough into the bowl coated with olive oil.
  8. Loosely cover this bowl with plastic wrap.
  9. Put it in a moist warm place to rise until it's doubled in size (you can create a rising space in an unheated over by putting in a pan of steaming water - put the covered bowl in the unheated oven too).
  10. It may take an hour or two to rise.
  11. Remove dough and divide into 12 equal sections.
  12. Prep a cookie sheet with parchment paper or lightly grease with butter or olive oil
  13. Press out each section into six inch by four inch rectangle.  Fold long ways into thirds and pinch ends.  Put the seam side down on the cookie sheet.
  14. Repeat for the remaining dough sections.   Fit all 12 on the cookie sheet.
  15. Loosely cover the cookie sheet with plastic wrap and put aside to rise (not back in the oven).
  16. Preheat the oven to 350 degrees.
  17. After the little bread sticks have doubled in size (about 45 minutes to an hour),  place in heated oven.
  18. Depending on the oven, these take from 20 -  30 minutes to cook.   They are done at 200 Degrees F internal temperature.
  19. Take them out and let them cool a little.
  20. Mix the last tbs of olive oil with the last 1 tsp of ultima fronteira.  Brush this mixture on the top of the bread sticks.  
  21. Serve with butter or spaghetti sauce.

Pressure Cooker Corned Beef

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.  

  • Ingredients:

  1. 4 cups water
  2. 1/4 cup sugar
  3. 1/8th cup salt
  4. 1 tablespoon vinegar
  5. 4 tablespoons pickling spice
  6. 1 - 2 pounds of top round beef (roast or steaks)
  7. 4 cups soup stock (chicken, beef, veggie)

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).