My grandma makes the best Chicken Noodle Soup! She used to bring a steaming pot of it over when my mom had a baby, and we kids would literally jump with excitement over the stuff. So much so, that we wanted my mom to keep having babies, lol. 🙂
Until now, her yummy magic soup was a mystery to mankind. But I called her and carefully noted the fine details of the process, and now the secret’s out! There are no special ingredients…just particular methods that, if followed to a tee, will create the perfect bowl of chicken noodle goodness!
Especially when the dreaded winter illnesses hit, Chicken Noodle Soup seems to have healing powers, don’t you think? The hubby and I have both been battling colds over the past week, so I brewed up a pot of this soup, and after partaking of its comfort and warmth, our uncomfortable symptoms seemed to lessen considerably. I’m not sure if it’s the Placebo Effect or just pure magic, but I swear by this stuff when I’m feeling sick!
It’s very light with simple flavors, yet just what the doctor ordered! It’s also deceivingly hearty! Using chicken with the bone in and skin on is key, because the fats flavor the water to perfection. However, if you choose to use boneless, skinless chicken breasts, add in at least 2 tsp. (taste closer to the end and see if it needs more) chicken bouillion to the water in the beginning. I actually made it with boneless, skinless breasts this time because that’s all I had on-hand and I wasn’t feeling well enough to venture out to the store.
My grandma never adds pepper to her soup because she likes it as is and because she usually was serving it to kids, but you’re of course welcome to add it to yours.
{SECRET’S OUT
PERFECT CHICKEN NOODLE SOUP}
3 large carrots, chopped
2 stalks celery, peeled and chopped, plus 2 whole stalks (roots, stalks, stem, flowers, and all)
2 1/2 quarts (10 cups) tap cold water
1 medium onion, peeled and diced
2 lb. chicken skin-on, bone-in
2 c. egg noodles, cooked
Salt to taste
Rinse thawed chicken with tap cold water. Put in a large pot with 2 1/2 quarts of tap cold water and 2 whole (uncut) celery stalks. Add a pinch of salt to the water. Let come to a boil, then turn heat down and allow it to slow simmer until chicken is cooked through. While cooking, use a fork to remove the coagulated blood and fat that will push through the chicken. This sounds gross, but it will look like foamy scum. You don’t want this in your final product, so be sure to remove it.
After chicken is cooked, remove and discard the celery stalks. Don’t remove the broth! Put chicken on a plate and remove skin and bones, then dice. Set aside. Add diced onion, chopped celery and carrots and a pinch more of salt to the broth. Let the veggies simmer and cook until softened. Meanwhile, cook egg noodles, until soft, in a separate pot in tap cold water with a pinch of salt. When cooked, strain water. When veggies are cooked, add diced chicken and noodles to the pot. Add salt, a little at a time, to taste, if necessary. Be cautious because you don’t want to over-do the salt. Stir and serve immediately.
Apparently there’s a science behind the perfect Chicken Noodle Soup! But if it tastes just like Grandma’s, it’s completely worth it! It may seem complicated because of the specific instructions but it’s really not difficult to pull off.
Feeling under-the-weather or not, this is a wonderful go-to meal when it’s cold outside and nothing-not even those fuzzy socks and thick sweaters can conquer the chills.
Enjoy!
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For other fantastic soup recipes go HERE.
Linda
--Katie, TheCraftyBlogStalker.com