During the summer I really love to can and preserve all that I can from our harvests. I want to can gallons and gallons and gallons of things however I’m always stingy to use it and I try to ration it out so we have enough to get us through until next season. Anytime Dave reaches for a can of pasta sauce I’m always quick to say “No!! I’m saving that! Let’s make something else tonight!” He replies, “What are you saving it for?” “I don’t know.. I just am!” However, when company comes over I’m popping pickled peppers and dilly beans like it’s Cristal or something. I know, I don’t get it either. But there’s a big pile of snow outside and no sight of above freezing temperatures for a while. So that means I want some warm, hearty homemade soup. And I figured that this would be the perfect time to pop open some of the cans I put up to treat myself to a taste of summer in this hearty Tomato Pepper Chicken Stew.
It’s the beginning of January but the middle of cold and flu season. And there’s a crap ton of snow heading our way. We have a lot of friends that are sick, so we didn’t want to risk one of us getting sick then being snowed in together. Passing the nasty flu virus back and forth between the two of us. Forever. To prevent such catastrophe, I decided to whip up some super homemade chicken noodle soup. With our own pasture-raised, free range chicken, homemade broth and homemade egg noodles. I’m pretty sure this recipe has some sort of curative gypsy curse voodoo powers. And even if it doesn’t, and we still end up with bodily fluids flying out of every orifice of our bodies and 12″ of snow outside; at least we have this soup. With one pot, you can make your own homemade chicken noodle soup, homemade chicken broth or homemade chicken stock. It’s magic.