This most famous folk remedy and cold weather comfort food was brought to the United States from Europe.
Sometimes made with rice or barley, the most popular variation here in America is chicken noodle.
Hearing the words “chicken noodle soup” already makes me feel better. Around here, there is no debate this low-fat dish improves our constitution the instant that hot, steamy broth hits our lips.
Also known as “Jewish penicillin”, chicken soup (without the noodles) is a quintessential dish in Jewish cuisine. It is traditionally served on Yom Kippur, the Jewish day of atonement. The origin of chicken soup dates back to ancient Greece, who believed in its anti-inflamatory properties. Adding noodles to broth is the invention of ancient China.
Of course, here in the US, we have our own version. In 1930, the Campbell Soup company created a variety called “chicken soup with noodles”. A slip of the tongue during a radio advertisement called it “chicken noodle soup”, and the name caught fire. A top-10 pantry item since it’s inception, I’d wager you probably have at least one of these iconic red and white cans of it in your pantry.
Some methods start with a whole chicken to create the flavorful broth, but we make our bone broth ahead of time. This makes assembly in the pot much easier, expediting this healing elixir to the patient.
We start with sautéing bite-sized boneless pieces of chicken, then remove to prevent overcooking. Add the root vegetables to the pot, and deglaze with some (preferably homemade) chicken bone broth. While the veggies simmer and soften, sauté some sliced mushrooms in a little butter, thyme, and lemon. Bring it all together by adding the mushrooms and cooked chicken pieces to the pot and boom! Chicken soup. To make it chicken NOODLE soup, toss in a bag of egg noodles or factory pasta, and gently cook until al dente.
Scottg’s Old School Chicken Noodle Soup
Equipment
- 3 qt. sauce pan
- Large stock pot
- Cast iron skillet or frying pan
Mise en place
- 2 – 3 lbs chicken boneless, skinless chicken breasts and / or thighs, cut into bite size pieces
- 1 tbsp olive oil extra virgin
- 3 ea carrots cut into 1/2" thick slices
- 1 ea onion yellow, large, 1/2" dice
- 8 C chicken stock warm, homemade preferred
- 2 tbsp butter unsalted
- 8 oz crimini mushrooms (brown) sliced
- 1 tsp fresh thyme leaves
- salt to taste
- black pepper to taste
- 1 ea lemon
- 12 oz wide egg noodles or factory pasta
Method
- Warm the stock in the sauce pan over medium heat.
- Heat 1 Tbsp olive oil in the large pot over medium-high heat.
- Season the chicken pieces with salt and pepper, and sauté, about 3 minutes, until almost fully cooked. Remove to a plate and set aside.
- Add carrots and onion to the pot and season with salt and pepper. Cook until just soft and the onions are translucent but not browned, about 8 minutes or so.
- Add the warmed stock to the pot. Bring to a low simmer and cook until the carrots are just cooked, about 20 minutes.
- Heat butter in the skillet over medium-high heat, and add the mushrooms. Season with thyme. Sauté about 5 minutes, then add salt and pepper to taste.
- Squeeze the juice of the lemon over the mushrooms and then stir the mushrooms and juices into the soup.
- Add chicken pieces and accumulated juices to the pot, and bring the pot back to a low simmer – do not boil.
- Add the egg noodles or pasta to the soup. Cover the pot and turn off the heat. Let sit about 10 minutes to allow the noodles to gently cook. Once the noodles are al dente, it is ready to serve.
- Adjust seasonings to taste. Serve hot with some crusty bread. Feel better.
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