What’s not to like about a steamy bowl of winter comfort food? Chicken soup is that age-old remedy for everything: colds, congestion, flu, and winter blues…just the things a good bowl of steamy soup can chase away. That is why I prescribe chicken soup all the time…
If you’re a purist, making chicken soup can be an all day project. The stock needs hours to simmer with the chicken, carrots and onions, and that’s just the beginning. But don’t be tempted to reach for the can opener!
The perfect short cut is to have homemade soup stock* ready in the freezer, or you can reach for a carton of good organic chicken stock. The rest is easy…
Chicken Noodle Soup
4 cups each chicken stock and water
2 chicken breasts, bone-in
1 onion, diced
2 carrots, sliced
2 stalks celery and leaves, diced
1 Bay leaf
1 teaspoon thyme
4 ounces cooked noodles or pasta
Grated Romano cheese, for serving
Simmer the chicken breasts in the stock and water; add the diced onion, celery, celery leaves and sliced carrots. After 30 minutes, pull the chicken from the bones and shred it into the soup. Throw in a bay leaf and a heaping teaspoon of thyme (any number of dried or fresh herbs work well here) along with a few grinds of black pepper and simmer another 20 minutes or so until everything seems right. While the soup is simmering bring a small pan of water to boil for noodles or pasta. Cook the pasta al dente, drain and add to the soup as you serve it. Top with a sprinkle of Romano cheese.
*The homemade chicken stock for this soup was born a few weeks ago after a wonderful dinner of Beer Can Chicken. Throw in the roasted chicken carcass (or turkey carcass you saved in the freezer after Thanksgiving dinner!), cover with cold water and add a quartered onion with peel, carrots cut in large sections, 2 celery stalks, salt, a bay leaf and about six peppercorns. Simmer for two or three hours until cooked down. Remove the meat to add to soups or casseroles. Strain the broth through a fine strainer and discard the solids. Refrigerate and skim off the fat the next day. The stock will keep for months in the freezer.
Let no one doubt the medicinal properties of homemade soup!