Friday, October 29, 2010

Mom's Chicken Noodle Soup

  • 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 

  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

  • 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.

No comments: