Oh Winter.. hot chocolate, holidays, comfort food and let’s not forget, the common cold. Every year, at the beginning of Winter and the beginning of Spring, my body reminds me that I am not immune to the changing weather. The result? A stuffy nose and scratchy throat. I’m big on home remedies so I’ve been drinking LOTS of Lemon, Ginger and Honey Tea, taking shots of Apple Cider Vinegar with the “Mother”, and inhaling the steam in my shower. But everyone knows that the real cure of the common cold is chicken noodle soup. The salty-good flavor of homemade chicken broth mixed with the distinct taste of dill and parsley, and the noodles that add a little something extra. 

There are millions of recipes for chicken noodle soup on Google but here’s another to add to the list. Some of the more complicated recipes call for a whole chicken and hours upon hours of cooking. My chicken noodle soup takes around 2 hours to make and the end result is a great chicken noodle soup that reminds you of home. It is simple, inexpensive and ever-so tasty. 

Begin by placing the neck of a chicken and drumsticks at the bottom of a large pot. Add about 12 cups of cold water to the pot and a pinch of salt. Cover with a lid and let it come to a boil over high heat. Once boiling, lower the flame and simmer for 1 hour. Chop up 3 celery stalks, 1 medium onion, 3 carrots, a handful of mushrooms, and 3 or 4 cloves of garlic. Wash and chop a handful of parsley and dill as well. Some people also use a bay leave, but it is not necessary.  

After the chicken in water has been cooking for about 1 hour, add all the above ingredients to the pot as well as 3 bouillon cubes or 4 heaping teaspoons of consomme powder. Cover and let simmer for 1 hour. In the last 30 minutes that the soup is simmering, remove the drumsticks and remove the meat from the bones and return it to the pot.

Take some of the soup mixture and add it to a separate pot. Cook the noodles of your choosing (I used egg noodles) according to the package directions. Before serving, remove the chicken neck and any remaining bones. I strained the celery, mushrooms and garlic pieces out but you can leave them in if that’s what you prefer!

I find that the flavor of the soup develops significantly after a day in the fridge. When cold, the soup should be a thicker, or “gloppy” texture, but once reheated, it will return to the correct consistency. The soup can be stored in the fridge for 4-5 days or you can freeze it for up to 4 months!

Enjoy with some saltine crackers or soup croutons (שקדי מרק).


Chicken Noodle Soup

PREP TIME: 10 minutes     –     COOK TIME: 2 hours

Ingredients

  • 2 Chicken Necks

  • 5 Chicken Drumsticks

  • 12 cups of cold water

  • Salt

  • 3 Celery Stalks, chopped

  • 1 Medium Onion, chopped

  • 3-4 Carrots, sliced

  • 4 Garlic Cloves, chopped in half

  • Package of Mushrooms, sliced

  • Handful Parsley, chopped

  • Handful Dill, chopped

  • 3 Bouillon Cubes or 4 teaspoons Consomme

  • Egg noodles or noodles of your choosing

Instructions

  1. In a large pot, place chicken drumsticks and neck in the bottom and cover with 12 cups of cold water and a pinch of salt.

  2. Cover and let it come to a boil over a high flame. Once boiling, lower the flame and simmer for 45 minutes.

  3. Add celery, onion, carrots, garlic, mushrooms, parsley, dill and Bouillon/Consomme. Cover and simmer for an hour.

  4. Remove chicken from soup and shred. Return shredded chicken to the soup and discard the bones, neck, celery, mushrooms and garlic bits.

  5. Using a ladle, remove some soup and put it in a smaller pot. Cook egg noodles according to package directions.

  6. Serve immediately or let cool and store it in the fridge for later!

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