Classic chicken noodle soup is a comfort food suitable for any time of the year, but especially during cold winter months and when you are ill.
There is a reason why it is called Jewish penicillin! This version is made from scratch, so allow time to cook the chicken.
Feel free to expand and adjust this recipe using it merely as a guideline. Two examples are to use canned broth and pre-cooked chicken to save time. The noodles can be homemade or purchased and boiled ahead and refrigerated or frozen until ready to use.
- 2 tablespoons vegetable oil
- 2 medium onions, chopped
- 3 medium carrots, cut into 1/4-inch rounds
- 3 celery ribs, cut into 1/4-inch thick slices
- 1 (6- to 7-pound) chicken
- 2 quarts chicken broth or canned low-sodium broth
- 1-quart cold water, or as needed
- 4 sprigs fresh parsley
- 3 sprigs fresh thyme or 1/2 teaspoon dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper
- 2 cups egg noodles
- Chopped fresh parsley, for garnish
- Heat the oil in a stockpot over medium heat. Add the onions, carrots, and celery, and cook, stirring often, until softened, about 10 minutes.
- Cut the chicken into 8 pieces. If there are any pads of yellow fat in the tail area, do not remove them. Add the chicken to the pot and pour in the broth. Add enough cold water to cover the ingredients by 2 inches.
- Bring to a boil over high heat, skimming off the foam that rises to the surface. Add the parsley, thyme, and bay leaf.
- Reduce the heat to low. Simmer, uncovered, until the chicken is very tender, about 2 hours.
- Remove the chicken from the pot and set it aside until cool enough to handle. Remove and discard the parsley and thyme sprigs and bay leaf. Let stand 5 minutes and degrease the pot, reserving the fat if you are making schmaltz.
- Discard the chicken skin and bones and cut the meat into bite-size pieces and reserve. If using uncooked noodles, now is the time to add them, boiling about 10 minutes or until done. Otherwise, add cooked noodles when you return the chicken pieces to the pot to warm them through.
- Stir the meat back into the pot and season to taste with salt and pepper. Serve hot. (The soup can be prepared up to 3 days ahead, cooled, covered, and refrigerated, or frozen for up to 3 months.)
Source: Art Smith From "Back to the Table: The Reunion of Food and Family" (Hyperion), used with permission.
|Nutritional Guidelines (per serving)|
|Total Fat||33 g|
|Saturated Fat||9 g|
|Unsaturated Fat||14 g|
|Dietary Fiber||1 g|