I am not a soup person. I say that in spite of the fact that this is the second soup I’ve posted and that makes soup nearly 20% of the recipe posts to date. And, of course, there’s another soup recipe waiting in the wings.
But, setting all of that aside, let’s talk about good old chicken noodle soup. Easy to make, even easier to eat. Good for colds, makes chilly days easier to bear, brings a smile to the face of hardened criminals. If you know someone who doesn’t like chicken noodle soup, you should call the government because they are probably an alien. Actually, you should call the Weekly World News because then you could make some money. And yes, I do think that vegetarians and especially vegans are probably aliens.
Most chicken soups call for a chicken breast which you then boil in the stock before shredding it into the soup. I find it’s actually easier and tastier to shred in leftover roast chicken, and it’s a particularly good time to use the dark meat (thighs/legs/wings). They are frequently harder to get people to knowingly eat, they taste better, and they tend to dry out a little in roasting so they benefit from their little dip in the stock hot tub.
- Big pot (at least 4 qt.)
- Long handled wooden spoon
- Freezer bag
- 6 cups chicken stock at room temperature
- 3 large carrots
- 3 ribs celery
- 2 large onions
- 4 tablespoons butter
- 6 oz. egg noodles
- 1 tablespoon fresh thyme or 1 teaspoon dried thyme
- 1 leftover roast chicken
Time: about 45 minutes, 30 if you are fast with the knife.
- Peel and coarsely chop the onions.
- Peel and cut the carrots into 1/4″ discs.
- Cut the celery into 1/4″ moons.
- If using fresh thyme, destem the thyme.
- Put the pot on the stove over medium high heat.
- Drop the butter in the pot.
- When the butter is melted, drop the onion in there.
- After about 2 minutes drop in the celery and carrots.
- Cook for about 5-7 minutes until onions are soft.
- Add the Thyme and stir for about 30 seconds.
- Carefully pour in the chicken stock.
- Bring to a boil, then turn down the heat and let simmer for 10-15 minutes.
- While the vegetables are simmering, tear as much meat from the chicken carcass as you possibly can. You can use a knife or a fork but it’s actually easiest to use your fingers.
- Wash your hands.
- When the carrots are a little tender, drop the chicken and noodles into the pot.
- Simmer for 5-7 minutes until noodles are done.
- Add salt and pepper to taste and serve.
- Freeze leftovers.
- Don’t forget to pop the chicken carcass in a freezer bag and save it for making stock.