Friday, October 29, 2010

Mom's Chicken Noodle Soup

Ingredients:
  • 7-8 chicken thighs
  • 3-4 small-med carrots
  • 4 stocks celery (little better than equal parts with the carrots)
  • 1 med onion
  • 1 bag of extra broad egg noodles
  • 3 cloves garlic, minced (optional)
  • Ground Savory
  • Salt 

Directions:
  1. Boil 7-8 chicken thighs in just enough water to cover them, with salt and savory. (I add 1 tsp salt, and ~1 1/2 tsp Savory.)
  2. Cook until chicken is falling off the bone -- approx. 2.5 hours
  3. Take chicken out, let cool. Reserve broth.
  4. Cut up the carrots and celery (~ 1 cm thick thick). Dice the onion. Mince the Garlic.
  5. Boil vegetables & garlic, with more savory, in broth until carrots are almost cooked. ( I add ~ 1 tsp Savory)
  6. Meanwhile, remove skin & bones from chicken thigh meat. Break meat into pieces. Set meat aside.
  7. Add egg noodles, 1 tsp salt, and chicken pieces to soup. (You may need to add more water here, I always do. Add water until noodles are fully submerged)
  8. Cook until egg noodles are al dente. (read packaging, ~12 minutes, underdone is good as they will continue to cook in soup)

Makes: ~ 16 cups of soup


Tips:
  • Careful on the carrots! They can make the soup too sweet. No more than 4 small/med carrots.
  • Use lots of savory and salt - "until it tastes right".
  • Noodles will keep cooking once they are off the heat, so don't overcook.


This soup is exactly what I crave when I get sick.  The warm chicken-y broth. All that good fat (they've done tests, it can help when you have a cold/flu!), it's just the right thing!  And it's easy to eat when your throat is killing you.  And once it's made it's easy peasy, no work food while you are sick.

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