Classic Chicken Noodle Soup
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Classic Chicken Noodle Soup | Dara O’Brien
By Dara O’Brien
Creative Director, Lake Isle Press
I have a bit of a control freak in me. It comes out primarily if I encounter an unwanted change of plan. I don’t need to always control where I go or what I do, I am fine with letting others call the shots, but once the plan is made, my control issues kick in. I need to stick with what’s been laid out.
This reminds me of a saying: if you want to make God laugh, tell him your plans.
The last few months have been hard for me to navigate for a number of reasons. After stewing for a bit, I knew that I had to take action to get myself past feeling so low. So I took control and made some plans. Question: What could go wrong? Answer: Covid.
Almost three years to the day that our collective lockdown began in March 2020, I had symptoms and tested positive for the virus. So, about those plans, all designed to recharge and empower me and provide some hope for the future? I had to cancel them all. It was out of my control.
I tried to take in stride. Fortunately, with the help of a strategic take-out order, I had enough food to get through my first five days of isolation. Then when that time had passed and I could go out if I wore a mask. I thought it was time to do something nice for myself and cook. I wanted to make something easy, though, since I was feeling a little off, so my thoughts turned to soup.
CHICKEN SOUP: A SIMPLE PLAN
I’d never made chicken noodle soup from scratch, and what better curative could I find? I used a recipe from “Soups + Sides“ by Catherine Walthers, published by Lake Isle Press. This recipe recommends beginning with homemade stock, which I chose to do rather than use a packaged version. I put on my mask and went to the store; the first time I’d been out of the house in almost a week.
I broke the task into two days, chicken and stock the first day; soup the second. Somewhere between day one and day two, though, I flat-out lost steam. I could barely bring myself to taste the chicken, and from the little bite I took I thought it might be tough. I suspected the whole thing was going to be a disaster and steered clear of the kitchen.
Near the end of day two I thought better of it. I made the soup, which is easy and quick enough to do. Then I tasted it. It wasn’t half bad, and the chicken was tasty and tender. I gave it a liberal dose of salt, some pepper, and added a squeeze of fresh lemon; it got a lot better. I tried it with wide egg noodles, which I cooked separately to keep leftovers from getting soggy, but something was missing. I tried it again the next day with fine egg noodles, and that was the keeper. Plus, it made a prettier picture.
Leeks added a sweet, mellow flavor, and are definitely a better choice than onions for this recipe. While I’m sure this soup could handle more complexities, like garlic, parsnips, or turnips, and more spices, like coriander, bay leaves, rosemary, and dill (I chose parsley) I’m glad I kept it light and uncomplicated.
As I write this I have reached Day Ten and am still testing positive for Covid. But I feel almost myself again, and just had another dish of my homemade chicken noodle soup for lunch. Aside from heating leftovers and a few quick stir-fries, this pot of soup is the only meal I’ve prepared for myself since I got sick. I’m happy I made it, especially since, even though it’s easy to make, I almost gave up on it. I think It’s good to create something when you’re feeling low, and cooking offers the benefit of being a very nourishing creative act.
In other words, in light of its simplicity, freshness, and pretty much foolproof preparation, the act of making a pot of chicken noodle soup can be good for the soul.
Chicken Noodle Soup Recipe
Click here for printable recipe.
Cook the noodles on the side if you don’t plan to consume all the soup immediately, otherwise they’ll absorb the broth and become too soft.
Serves 6 to 8
INGREDIENTS
8 cups chicken stock (preferably homemade; see below)
1 whole leek, trimmed, cut in half lengthwise, rinsed, and thinly sliced
3 medium carrots, peeled and diced
2 to 3 stalks celery, diced
2 sprigs fresh thyme
2 ounces egg noodles or pasta (about 2 cups)
2 cups diced cooked chicken
2 tablespoons chopped fresh dill or parsley
Salt and freshly ground black pepper
PREPARATION
Bring the stock to a boil, add the leek, carrots, celery, and thyme sprigs. Reduce the heat, partially cover, and simmer for about 15 minutes. Remove the thyme sprigs.
Stir in the noodles and cook until just tender (use the package directions for an estimate on timing).
Add the chicken, dill, and salt and pepper to taste.
Chicken Stock and Chicken for a Soup
This recipe gives you enough stock and meat for one soup.
Makes 8 or 9 cups
INGREDIENTS
1 whole chicken
2 onions or 1 onion and 1 leek, roughly chopped
12 cups water
PREPARATION
Place chicken, onion or leek, and water in a stockpot and bring to a boil. When the liquid boils, skim off any foam or impurities that rise to the top. Turn heat to low and simmer the stock, partially covered. Try to keep the stock water simmering gently but not boiling. After 50 to 60 minutes, remove the chicken to a plate and remove the meat in large pieces. Place chicken bones back into the pot and continue simmering for another 30 to 60 minutes, for a total of 1 1/2 to 2 hours. Refrigerate the meat.
When the stock is done, strain out the solids. To remove the fat immediately, you can use a gravy skimmer: Ladle the top layer of soup and fat into the skimmer and let the fat float to the top before pouring off the liquid. If you don’t have a gravy skimmer, refrigerate the stock. The fat will congeal on the top and will be easy to remove and discard.
Recipe from “Soups + Sides” by Catherine Walthers, Lake Isle Press, 2010
Classic Chicken Noodle Soup Recipe
from “Soups + Sides” by Catherine Walthers, Lake Isle Press, 2010
“People are returning to real foods, locally grown—encouraging cooking that reflects ingredients in season.” —Catherine Walthers
A companion to Walthers’s popular “Raising the Salad Bar,” this handy cookbook is an expertly compiled collection of playful yet elegant recipes for soups that are made with fresh ingredients and are just right for any meal or occasion. Whether you mix and match your favorite soups and sides or enjoy them separately, it will dare you to think beyond the everyday and pull you out of your soup slump.
OTHER RECIPES FROM THIS BOOK
Beef Stew
Carrot-Ginger Soup
Cheddar Biscuits
Honey-Dijon Salmon Bites
MInted Honeydew Soup with Lime Spice Cookies
Potato-Leek Soup