**UPDATE 3/24** Erin is getting on me to post this recipe, so here ya go!!
As soon as I start feeling a cold coming on, I make this and all is well.
These are the four secrets to a tasty Chicken Noodle Soup: Kitchen Basics Chicken STOCK (not watery ol' chicken broth), Reames Homestyle Egg Noodles-- available in the freezer section near frozen breads and rolls, kosher or coarse salt, and freshly ground black pepper. And, just to warn you, this makes A LOT of soup... probably 8 to 10 servings. But you will love every bowl...
The first time I made this, I was using an Everyday Food Recipe for Chicken and Artichoke Stew (or a Fricassée). However, since Tom does not eat artichokes, I decided to substitute celery (green, fibrous). What was accidentally created was the best Chicken Soup either of us had ever tasted. When we found the right noodle to add, the rest was history....
Carrie's Healing Chicken Noodle Soup
INGREDIENTS
3 pounds boneless, skinless chicken thighs, trimmed of excess fat
2 tablespoons butter
2 large onions, chopped
1/2 cup all-purpose flour
1-2 cartons (32 ounces) of Chicken Stock
6 medium carrots, sliced into 1/4 inch rounds
1 teaspoon dried thyme
6 medium stalks celery, sliced into 1/4 inch pieces
1/2 cup chopped fresh parsley
coarse salt
freshly ground black pepper
1 (12 ounce) bag frozen Homestyle Egg Noodles
METHOD
Optional 1st step: Cook Egg Noodles according to package directions. Drain and set aside.
(You can add the noodles directly to the soup at the end, but they soak up a lot of the broth, so you may have to add more stock at the end.)
Generously season chicken with salt and pepper. Heat 1 tablespoon butter in a large Dutch oven (or 5-quart stockpot) over medium-high heat. Brown half the chicken on both sides, about 5 minutes. Transfer to a plate. Repeat with remaining butter and chicken. Set aside to cool.
Reduce heat to medium. Add 1/4 cup water (or a little white wine if you're feeling saucy); scrape the bottom of the pan with a wooden spoon to loosen browned bits. Add onions; cook until golden, about 5 minutes. Stir in flour; cook 1 minute more.
Add 1 carton of stock (4 cups) and 1 cup water; bring to a boil. Add carrots, celery, thyme, and salt and pepper. Simmer until carrots and celery are almost tender, about 5 minutes.
Cut chicken into small chunks and return to pot; cover, and simmer until chicken is cooked through and sauce is thickened, 10 to 15 minutes. Add noodles; cook until warmed through (or cooked, if you did not cook in 1st step--about 15 minutes). Add additional stock, if soup is too thick, to your preference (I usually end up adding an extra cup or so, and more when I reheat the soup for leftovers). Stir in parsley and serve immediately with crackers.
As soon as I start feeling a cold coming on, I make this and all is well.
These are the four secrets to a tasty Chicken Noodle Soup: Kitchen Basics Chicken STOCK (not watery ol' chicken broth), Reames Homestyle Egg Noodles-- available in the freezer section near frozen breads and rolls, kosher or coarse salt, and freshly ground black pepper. And, just to warn you, this makes A LOT of soup... probably 8 to 10 servings. But you will love every bowl...
The first time I made this, I was using an Everyday Food Recipe for Chicken and Artichoke Stew (or a Fricassée). However, since Tom does not eat artichokes, I decided to substitute celery (green, fibrous). What was accidentally created was the best Chicken Soup either of us had ever tasted. When we found the right noodle to add, the rest was history....Carrie's Healing Chicken Noodle Soup
INGREDIENTS
3 pounds boneless, skinless chicken thighs, trimmed of excess fat
2 tablespoons butter
2 large onions, chopped
1/2 cup all-purpose flour
1-2 cartons (32 ounces) of Chicken Stock
6 medium carrots, sliced into 1/4 inch rounds
1 teaspoon dried thyme
6 medium stalks celery, sliced into 1/4 inch pieces
1/2 cup chopped fresh parsley
coarse salt
freshly ground black pepper
1 (12 ounce) bag frozen Homestyle Egg Noodles
METHOD
Optional 1st step: Cook Egg Noodles according to package directions. Drain and set aside.
(You can add the noodles directly to the soup at the end, but they soak up a lot of the broth, so you may have to add more stock at the end.)
Generously season chicken with salt and pepper. Heat 1 tablespoon butter in a large Dutch oven (or 5-quart stockpot) over medium-high heat. Brown half the chicken on both sides, about 5 minutes. Transfer to a plate. Repeat with remaining butter and chicken. Set aside to cool.
Reduce heat to medium. Add 1/4 cup water (or a little white wine if you're feeling saucy); scrape the bottom of the pan with a wooden spoon to loosen browned bits. Add onions; cook until golden, about 5 minutes. Stir in flour; cook 1 minute more.
Add 1 carton of stock (4 cups) and 1 cup water; bring to a boil. Add carrots, celery, thyme, and salt and pepper. Simmer until carrots and celery are almost tender, about 5 minutes.
Cut chicken into small chunks and return to pot; cover, and simmer until chicken is cooked through and sauce is thickened, 10 to 15 minutes. Add noodles; cook until warmed through (or cooked, if you did not cook in 1st step--about 15 minutes). Add additional stock, if soup is too thick, to your preference (I usually end up adding an extra cup or so, and more when I reheat the soup for leftovers). Stir in parsley and serve immediately with crackers.
I have also taken a couple of shortcuts occasionally (frozen chopped onion and carrots) if I don't feel like doing all the choppin'.
My model, Tommy, with his favorite soup mug: "Soup, soup, soup, crack-ahs, crack-ahs, crack-ahs!"
4 comments:
Carrie!! Put up the recipe for this one. It looks so good everytime I see Tom drinking it. I LOVE SOUP.
I AM so excited the recipe is up. I'm going to try it for sure. Now where do I get Back to Basics Chicken broth?
I get it at my local Kroger. I think any seasoned chicken stock will do. It has a lovely brown color and rich flavor.
i love soup. im RAMIRO, THE ARGENTINIAN GUY
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