Simple Chicken Noodle Soup

 

Fixins

1 Whole Chicken

1 Bunch of celery sliced

1 16 oz. bag of sliced carrots

1 8 oz. jar of  Better than Chicken Bouillon

1/4 cup of basil

1/4 cup of parsley

2 tsp. thyme

2 bay leaves

1 16 oz. package of wide egg noodles

 Black pepper to taste (keep in mind the chicken bouillon has enough salt in it)

Your Concoction

In a large pot fill with water enough to cover chicken. Bring it to a boil and then lower heat to medium high. Continue boiling chicken for 2 hours turning chicken over halfway through.

Remove chicken from the pot to a platter to cool. Be careful not to burn yourself.

Add water to the pot as you prefer for consistency. 6 cups perhaps.

Add all the remaining ingredients except for the noodles.

Lower the heat to low/high or medium. Cover and continue cooking until vegetables are done to your liking stirring your love into the pot now and again. 1 hour maybe.

Once the chicken has cooled debone the chicken.

Once vegetables are done remove lid and bring to a boil. Add water as needed.

Add egg noodles and cook until done. 

Turn heat down to simmer. Add the deboned chicken and simmer for 10 minutes.

Done! Enjoy with cornbread.

For a faster version use 3 lbs. of cubed chicken breast instead of whole chicken.

ENJOY! It cures what ails ya!

Double D's Down Home Turnip Greens

 Fixins

2 16 oz. bags of pre washed turnip greens

2 32 oz. boxes of chicken broth unsalted

1 lb. of smoked pork Tasso sliced into small squares

1 rope of smoked pork sausage sliced into rounds

2 large sweet onions chopped

1 large red bell pepper chopped

3 tbsp. of crushed garlic

2 tsp of crushed red pepper flakes

3 tbsp. of liquid smoke flavor

3 tbsp. of your favorite Louisiana hot sauce

salt and black pepper to taste

2 large turnips cut into 2 or 3 inch squares

4 tbsp. of butter

Your Concoction

In a large cast iron pot or Dutch oven melt butter over medium heat. Add chopped onions and chopped red bell pepper and cook until onion is translucent adjusting heat as necessary.

Add the cut up sausage and Tasso. Stir every once in awhile. The goal here is to brown the meat a little and let the flavors marry.

Add the crushed garlic, red pepper flakes, along with the salt and pepper. Cook for 5 minutes to release the flavor.

Add one of the 32 oz. boxes of chicken broth along with the liquid smoke and hot sauce. Also add the cut up turnips. Bring to a low boil.

Add one bag of the turnip greens mashing them down into the pot. Continue cooking and mashing the greens down until they are wilted into the pot. Add the second bag of greens and continue the above process until all greens are wilted into the pot.

Stir it all up real good. Use the 2nd box of chicken broth to add liquid as necessary depending upon your preference.

Put the lid on and lower the heat to low. Cook stirring in your love now and again for 2 hours. Remove the lid and cook down to your desired consistency. I like my greens soupy with a broth. 

Taste your broth. Add in more of the seasonings and condiments mentioned to the taste you like if necessary.

Serve with cornbread or for a real treat some shrimp and grits.

Enjoy!

P.S. This recipe works with all types of greens. Even cabbage.