This would be the second time this season that I’ve nearly coughed up my lungs, my throat is probably shredded beyond repair, and I’m probably going to sound like a man for the rest of my life. Yes, I am one of those people who absolutely refuses to get the flu shot (we’ll get into that another time).
Nothing is more comforting than a big bowl of chicken noodle soup when I’m on the verge of dying. The great thing about this soup is how simple it is. Everything goes into a big stockpot & just simmers into deliciousness.
Chicken Noodle Soup
Adapted from A Family Feast
Ingredients
-4 quarts cold water
-1 fryer chicken 4-5 pounds quartered
-2 chicken feet, or 4 chicken wings or 1 turkey wing
-1 clove of garlic peeled and bruised
-1 onion peeled and cut in half
-2–3 carrots peeled and cut into 1 inch hearts (about one cup)
-2 celery ribs tops and all cut into 1 inch pieces (about one cup)
-½ bunch fresh flat leaf parsley tied with a string
-1 bay leaf
-1 ½ teaspoon salt
-½ teaspoon whole black peppercorns
-1 package Rotini noodles, or noodles of your choice
Instructions
1. Excluding the pasta, put all ingredients into a large stock pot and slowly bring to a boil
2. Reduce heat and simmer for four hours, skimming often.
3. Strain the stock from the solids and discard the onion, parsley, bay leaf and peppercorns but save the chicken, and other vegetables.
4. Remove skin and debone the chicken. Shred the chicken between your fingers and return the chicken to the pot with the stock.
5. Return the carrots, celery and garlic to the pot with the stock and bring back to a simmer.
6. Boil water and cook noodles according to package directions. Add to the soup & simmer for additional 30 minutes.
7. Season finished soup with salt and pepper to taste. Skim off top layer of fat and discard.
8. Ladle some into your favorite mug & head back into the warm pillow cocoon & enjoy!
-N.
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