Chicken Noodle Soup

Description

Chicken noodle soup is America’s go-to comfort food to eat when you are feeling under the weather. I have memories of eating bowls of chicken soup when I was sick, which is a habit that I still have today when I’m not feeling well. While cultures all over the world have their own version of this dish, the version that gained popularity in the US has its origins from Eastern Europe. Jewish immigrants brought their version of chicken soup to the US, which usually contained matzo balls. In 1934, the dish was popularized when Campbell’s released their “Noodle with Chicken Soup”, which then became “Chicken Noodle Soup” when a radio announcer misread the name. Today, chicken noodle soup, in both its homemade and canned form, is ubiquitous in nearly every American household and remains as a classic comfort food.

Ingredients

(Makes 4 bowls)

• 1 large carrot, diced

• 1 rib celery, diced

• ½ medium onion, diced

• 1 large parsnip, diced

• Egg noodles

• Chopped fresh dill or parsley

• 1 pinch saffron (optional)

• Salt

Broth

• 2 large carrots

• 2 ribs celery

• 1 medium onion, quartered

• 1 whole chicken

• 4 whole peppercorns

• 3 large cloves garlic

• 1 bay leaf

• 2 sprigs thyme

• 2 sprigs parsley

• 2 sprigs dill

Preparation

Add all broth ingredients to a large pot and fill with water until all ingredients are submerged (around 8 cups of water). Bring to a boil, and skim off any scum that floats to the surface. Simmer on low heat for 1 hour. Remove the chicken and peel off all of the meat. Add the chicken bones back to the stock and simmer for another hour on low heat. Strain the stock into another pot and discard the cooked vegetables and bones.

In a smaller pot, add around 4 cups of broth, along with about a cup of shredded chicken, and the chopped carrot, celery, onion & parsnip. Bring to a boil, then add the saffron (if using). Cook for 5 minutes, then add the egg noodles and cook per the package directions. Taste, then adjust the seasoning with salt. Garnish with chopped parsley or dill and serve hot.

Notes

• Feel free to adjust the herb/vegetable mix to your own taste - I sometimes like to add ginger root to the broth for the added health benefits.