The soup was tasty as always, and although the pretzels weren't exactly pretty, despite a YouTube lesson on how to twist them, they tasted phenomenal. And now the details on how I made both...
Judy's Chicken Noodle Soup
12 cups water
1 1/2 - 2 pounds boneless, skinless chicken
6 black peppercorns
1 bay leaf
4 whole cloves
9 cubes chicken bouillon
1 cup celery, chopped
1 cup carrots, chopped
1 medium onion, sliced
1/2 cup barley
1 cup frozen corn
12 oz. bag Reames Homestyle Egg Noodles
In a large stockpot, place chicken in water along with peppercorns, bay leaf, and cloves. Allow to slowly boil for 60-75 minutes. Remove chicken from stock and place in the refrigerator to cool. Remove bay leaf, cloves and peppercorns from stock with a spoon. Discard. Add bouillon cubes. Add celery, carrots, and onion and allow to slowly boil for about 1 hour. Cut up or shred cooled chicken and return to stock. Add barley and corn. Allow to cook for 1 hour. Add egg noodles and allow soup to cook an additional 20 minutes before serving. Makes 8-10 generous 2 cup servings. Freeze leftovers in individual containers for a quick meal later on!
Calories: Depends on weight of chicken used. Approximately 240 calories per serving.
I found the recipe for Hot Buttered Pretzels at kingarthurflour.com (the lightly greased work surface really is key in rolling them, although I didn't employ that until I was almost finished). The recipe makes eight pretzels, and I made four that were salted and four that were topped with Penzey's Cinnamon Sugar. The Cinnamon Sugar pretzels were Evan's favorite! To save a few calories on the pretzels, I used Land O' Lakes Light Butter instead of regular butter, which cuts the calories from butter in half. Calories: Approximately 160 per pretzel.
|Salted Hot Buttered Pretzel|
|Cinnamon and Sugar Hot Buttered Pretzel|