Sunday, October 10, 2010

Soup's on Sunday.

Just so we are clear:  I do not make soup every Sunday. Indeed, tonight I am serving chicken parmigiana. But, I love soup. And Fall is approaching. And I like posting on Sundays, but need a simple post. A recipe seems apt. But it's Sunday and Soup and Sunday. Well, you see -- I cannot pass up the alliteration. I like the way it sounds. So, on Sunday you get soup. I may eventually run out of soup recipes that I can honestly share, but today is not that day.

{via Food Network}
And this is my favorite warm soup recipe {for my favorite cold soup recipe click here}. And who doesn't love homemade chicken noodle soup?!? It feeds the soul. It nourishes the body. It is medicinal and magical and quite simply: required cooking for any soup-worthy mom.

So here it is:  the ultimate chicken noodle soup recipe for your arsenal. It does take time. I'll admit it requires an investment in time. But truly, when the winter winds are blowin' and the fire is a burnin', what else do you have to do?!?  Make soup. Make a soup that reminds the fam why you threw in the law degree and stay at home . . . making soup!

This is that soup.


Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 medium carrots, cut diagonally into 1/2-inch-thick slices
  • 2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
  • 4 fresh thyme sprigs
  • 1 bay leaf
  • 2 quarts chicken stock, recipe follows (please, please don't skip this step)
  • 8 ounces dried wide egg noodles (I use more, but that's to please the kids)
  • 1 1/2 cups shredded cooked chicken
  • Kosher salt and freshly ground black pepper
  • 1 handful fresh flat-leaf parsley, finely chopped

Directions

Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.

Chicken Stock:

  • 1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded (or microwaved and fed to the dogs, whichever you wish)
  • 2 carrots, cut in large chunks
  • 3 celery stalks, cut in large chunks
  • 2 large white onions, quartered
  • 1 head of garlic, halved
  • 1 turnip, halved (interesting addition, but it makes a huge difference in the flavor)
  • 1/4 bunch fresh thyme
  • 2 bay leaves
  • 1 teaspoon whole black peppercorns
Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.
Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.
Yield: 2 quarts

{recipe via Tyler Florence}

7 comments:

Tara said...

This sounds really yummy, although admittedly I'm not usually a "time in the kitchen" kind of gal. (Simple and quick is typically more my thing.) Maybe one day this winter when the babies are snoozing and I'm feeling particularly patient I will have a go at this!

Eat. Live. Laugh. and sometimes shop! said...

Honestly, you can walk away from the kitchen while making the stock. It just takes a day at home. Not really an entire day in the kitchen. : )

Connie W said...

I love Chicken Noodle...but I've never made it!

Kat said...

This sounds so very good - wish I had some now since this cold is kicking my butt, and it just started yesterday (full blown, can't breath unless you open your mouth, go through 2 boxes of Kleenex type of cold).

This will definitely be something to make in the winter as the wind blows and the snow falls.

Eat. Live. Laugh. and sometimes shop! said...

Kat - If you were near I'd bring soup to you! So sorry!!

Audra said...

I have just started making my own stock. A turnip certainly is an interesting addition! I'll have to remember the peppercorns next time. It's been lacking something.

Aly ~ Cooking in Stilettos said...

I am definitely printing this out and trying this one cold weekend day :)

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