ORIGINAL RECIPE: Just a reasonably classic version of chicken noodle soup, done my way*
TIMING: 30 minutes
TOOLS: A soup pot and not much else special
COOK TYPE: Stovetop
HEALTH: Chicken noodle soup, besides being good for your soul, is good for a cold. It may or may not have something to do with the anti-inflammatory nature of the chicken broth.
EXPERIENCE: We love to turn to chicken noodle soup whenever we’re sick, but also when it’s chilly out, or gray, or we have leftover chicken and a hankering. The leftover is key, because in my opinion the very best chicken noodle soup contains your left-over chicken gravy from the night before.
NOTES: So, if you have leftover chicken gravy (and I’m talking like a cup of homemade), add it in when you add the broth. If you don’t, don’t sweat it: it will still be good. (Gravy just makes it that much better.)
You could use just about any noodle in the world for chicken noodle soup. I prefer wide or extra wide egg noodles. Use your favorite shape or type, just don’t add too much or you end up with starchy (read: gloppy) chicken stew.
I also use leftover roast chicken, but you could just buy chicken raw, dice it up, and brown in a tablespoon of butter and then remove before cooking the veggies. Add back in with the noodles. I like a combination of dark and white meat.
I like my chicken noodle soup chock full of carrots and celery, but also very simple. I don’t like to add a whole lot of bizarro veggies and various spices and herbs, and most notably, I don’t like garlic in mine, either. However, if I am especially sick and need the boost of garlic (and likely can’t taste anything, anyways), I add garlic and ginger. But for most days, I am perfectly happy with just carrots and thyme in lovely harmony.
- In a soup pot, melt 3 tablespoons butter over medium heat. Add 1 chopped onion, 3 stalks chopped celery, and 4-6 sliced carrots. Cook until onion is translucent.
- Add 1 teaspoon dried thyme, 1 teaspoon salt, and 1/4 teaspoon ground black pepper and stir. Add 3 tablespoons all purpose flour and stir to work in.
- Whisk in 8 cups (2 quarts) chicken stock and leftover chicken gravy, if you are using. Bring to a boil and reduce to simmer. Simmer for at least 20 minutes.
- About 10 minutes before serving time, add 4 ounces egg noodles and continue at a strong simmer for how long the package says to cook the noodles.
- Meanwhile, de-bone and de-skin 1-2 cups leftover roast chicken, and cut into chunks. Add to the pot.
- Taste noodles for doneness, taste for seasoning, and serve hot.
Serve with a cold. This is a perfect full dinner for just one of those nights.
*Recipe changed from the original.