











Soup is a cold weather staple in my home. I make big pots of it with homemade stock and fresh vegetables every couple of weeks or so. I freeze the soup in individual containers and pack them in lunches for work or enjoy them as a quick meal for dinner. Soup is a cold weather staple in my home. I make big pots of it with homemade stock and fresh vegetables every couple of weeks or so. I freeze the soup in individual containers and pack them in lunches for work or enjoy them as a quick meal for dinner.



The house favorite is chicken noodle loaded with root vegetables. Simple and satisfying.





I wanted to see how it would taste if I replaced a portion of the water with beer. Beer adds excellent flavor to most recipes and tenderizes meat like a champ so it wasn't really much of a gamble.



The broth in this soup is rich and delicious. It perfectly compliments the vegetables and flavors the noodles. The meat falls apart. In a word - awesome.





I used my hubby's home brewed nut brown ale, but I think just about any beer would work. I'm thinking the exception would be sours and sweeter beers, although they might add an interesting facet to the flavor.

























Chicken Noodle Soup in Beer Broth





2 Tbsp Olive Oil

4 Stalks Celery, Chopped

1 Large Onion, Chopped

4 Carrots, Chopped

4 Red Small Skinned Potatoes, Quartered

4 Yukon Small Gold Potatoes, Quartered

4 Parsnips, Chopped

6 Cloves Of Garlic, Minced

24 Oz Beer

2 Skin-On, Bone-In Chicken Breasts

1/2 Lb. Wide Egg Noodles (Optional)

2 Tbsp Tony Chachere Creole Seasoning Or Salt And Pepper To Taste

















In a large stock pot, over medium heat cook the celery, carrots, parsnips, and garlic in the olive oil for 15 to 20 minutes , stirring occasionally.



Add the potatoes. Season the vegetables with the Tony Chachere and cook for another 5 minutes, stirring occasionally.