LUSCIOUS CHICKEN NOODLE SOUP

Perhaps you would think that the time for blogging about soup is pretty much over. But two facts conspired to bring it to our table. First, Phil got a little cold, and second, the weather turned pretty nasty. Forecast for Saturday and Sunday: chilly and full-time rain. Great combination for a rotten weekend. I will disclose to you that we do resort to Campbell’s canned soup sometimes. Yes, it’s not that great, but whenever we feel like we might be getting a bit sick, we buy a couple of cans and call them dinner. I squirt a little lemon juice over my bowl, freshly ground black pepper, and it does a reasonably ok job. But, this time I decided to take this classic soup medicine into my own hands. I would start by making my own chicken broth and use that to cook chicken thighs until  fork-tender. I won’t be humble. This was one spectacular chicken noodle soup. Even if for my bowl I used zoodles instead.

CHICKEN NOODLE SOUP
(from the Bewitching Kitchen)

A pressure cooker is preferred, but not mandatory

for the chicken stock:
2 pounds of chicken wings
2 carrots, cut in chunks
1 celery rib, cub in chunks
1/2 large onion
10 whole peppercorns
1 piece of ginger, about 1/2 inch
1 piece of kombu, about 3 inches long
1 bay leaf
7 cups of water

for the soup:
6 chicken thighs, skinless, with bone-in
4 medium carrots, diced
2 ribs celery, diced
chicken broth, as much as needed
salt and pepper to taste
fresh lemon juice to taste
cooked noodles or zoodles

Start by making the chicken broth. Mix all ingredients in a large stockpot or pressure cooker. If using a pressure cooker, cook for 40 minutes under pressure, release steam, open the pan, strain the stock. If using a regular pan, simmer for at least one hour, preferable an hour and a half.

Return about 2 cups of broth and 1 cup of water to the pressure cooker, add the chicken pieces seasoned with salt and pepper. Cook under pressure for 20 minutes. Alternatively, simmer in a regular pan until the meat is very tender. Remove the pieces of chicken to a bowl, allow it to cool until you can handle it.

As the chicken cools, return the pressure cooker to the stove, add the carrots, celery, cook under pressure for 5 minutes, or in a regular pan until the veggies are tender. The base of the soup is now ready.  Shred the chicken with a fork or your fingers. Reserve.

When it’s time to enjoy the soup, cook some noodles (or zoodles) in boiling salted water.  Re-warm the soup by mixing the soup base, the reserved chicken meat, and any reserved stock until the consistency is the way you like. Squirt fresh lemon juice, adjust seasoning if needed with salt and pepper. Place some cooked noodles in your serving bowl, ladle the soup over, and…

ENJOY!

to print the recipe, click here

Comments: I got the inspiration for this soup from a couple of sources. For instance, the use of kombu in the chicken stock came from the book The Longevity Kitchen. It is an interesting ingredient, one that I advise you to use just like you would fish sauce. Don’t sniff it. Big turn off. But it does a great job, not only nutritionally speaking, but in terms of flavor. The stock made with chicken wings has been my method of choice for years now, after a basic recipe found in one of my favorite cookbooks  Simple to Spectacular. I pumped it up by using the pressure cooker, and it does a great job extracting all flavors and goodies from the wings. In the composite photo you can see the color of the stock (upper left), no photoshopping was involved.

You will notice that I used the pressure cooker three times in a row, but you can do it all in a regular pan. Make sure to allow the wings to simmer for one full hour at least, and the chicken thighs until very tender. I’ve seen recipes recommending a 10 minute simmer, and I have no idea what those people are talking about. You would have to pretty much wrestle the meat off the bone with such a quick cooking.

All in all, this was so good that I had to blog right away. Contrary to what normally happens, you are reading on Wednesday a recipe we enjoyed only three days earlier. Also contrary to my principles, with this post I line two articles in a row involving chicken. Oh, well. That shows you how much I enjoyed this recipe, I simply could not wait to share.  I hope you’ll give it a try if you are headed to winter where you live, or if someone is feeling lousy with a cold. Heck, try it if you simply love chicken noodle soup. No other reason needed!

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17 thoughts on “LUSCIOUS CHICKEN NOODLE SOUP

  1. I imagine the ginger and kombu gave the soup a bit of an Asian umami? This sounds lusciously delicious! We are going to hit our first 70 AND 80 degrees of the entire year today and tomorrow, but then it plummets for a chance of snow Saturday morning, bleh! I am out of chicken stock in the freezer, so this is good timing to try out this new stock recipe this weekend. I hope the hubby feels better now! I know how “man-sick” goes, at least in this household. 😉

    Liked by 1 person

    • Well, I gotta say Phil is a great patient, he definitely doesn’t behave like the classic “man-sick.” But I hate to see him not feeling well, and yes, he is pretty much recovered, just a little coughing now.

      Liked by 1 person

    • would definitely do that if I found chicken feet – actually I know that the Oriental market usually has it. Now, in the wing broth, the amount of collagen is pretty good too. In fact even the SOUP (not the pure stock) was totally gelled next day in the fridge. And wow, the smell…. this was one great soup.

      I gotta get some chicken feet, though – not beautiful to look at, but between that and the smell of kombu, it will build character

      Like

  2. With the price of wings being what it is locally, I wouldn’t use them for stock … thighs yes, and chicken feet and of course, a chicken carcass but the soup itself, sound delicious with the seaweed and the ginger.

    Liked by 1 person

    • amazing, they are quite cheap here! People love to serve them as appetizers in football games, sports events, you can get full trays with dozens of them lined up. I can see how they could be expensive in other places, and of course, no bueno for stock!

      Liked by 1 person

    • Always nice the chicken noodle soup… I find myself craving some again, even though today it will be 25 C here… can you see me doing the Happy Dance in flip flops? Can you?

      Like

  3. Great soup Sally, I cooked my noodles right in the broth along with veggies, They only take about 6 minutes to cook. Made a 6 qt, Dutch Oven full. Will have a few lunches to enjoy!

    Liked by 1 person

  4. Pingback: Modish Taste | LUSCIOUS CHICKEN NOODLE SOUP

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