~π²ππ²A Few Words From Susanπ²ππ²~ Is everyone in your family ok? Maybe it's because we are in cold weather up north, but my family and friends are dropping like flies. The cold and flu season is off to a raging start here in Massachusetts. I am a firm believer in chicken soup therapy, and having a batch made ahead of time in the freezer is a great way to be prepared. I start with a basic broth (made from veggie scraps as I discuss in
this video), and enrich it by cooking the chicken that I will later use in the soup. You can use this trick with canned broth as well - it will make your canned broth taste close to homemade. This week's coupon is for a Cestari Vegetable peeler - which will come in handy peeling the carrots for the soup. Best, Susan
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Trivia QuestionWhich country is believed to have originated chicken soup as a remedy for illness? Answer at the bottom of the newsletter
The Secret to Super Soups
Tip of the Week: Store and Reheat Properly
If you plan to store chicken noodle soup, keep the noodles separate to prevent them from soaking up too much liquid. Reheat the broth and noodles separately, combining them just before serving to preserve texture and flavor.
Homemade Chicken Noodle Soup
Ingredients - 3 pounds skin-on chicken thighs
- 1Β½ pounds boneless, skinless chicken breasts
- 3 quarts chicken stock
- 1 Tablespoon olive oil
- 1 Tablespoon butter
- 2 cups chopped yellow onions
- 3 cups peeled and chopped carrots
- 1 Β½ cups diced celery
- 2 teaspoons salt, or as needed
- 1 teaspoon freshly ground black pepper
- 2 bay leaves
- 12 ounces wide egg noodles
- A handful of fresh flat-leaf parsley, finely chopped
Method - Enrich the Broth
In a large pot, place the chicken thighs and breasts with 3 quarts of water. Bring it to a boil over medium-high heat, skimming off any foam that rises. Lower the heat, cover, and simmer gently for 30 to 45 minutes until the chicken is tender and cooked through. Strain the broth and set aside. - Prepare the Vegetables
While the chicken cooks, warm
the olive oil and butter in a large, heavy-bottomed pot over medium heat. Add the onions and cook until softened and fragrant, about 5 minutes. Stir in the carrots and celery, letting them cook gently for 10 to 15 minutes, stirring often to avoid browning. - Shred the Chicken
Once the chicken is cool enough to handle, remove the skin and bones. Tear the meat into bite-sized pieces. Reserve. - Combine the
Soup
Add the strained broth to the pot with the vegetables. Stir in the salt, pepper, and bay leaves. Bring everything to a gentle boil, then lower the heat to a slow simmer. Cover and cook for 30 minutes, allowing the flavors to meld. Add the reserved chicken about 10 minutes before serving. - Cook the Noodles
While the soup simmers, bring a pot of salted water to a boil. Add the egg noodles and cook until al dente, following
the package instructions. Drain and toss the noodles lightly with olive oil to prevent sticking. - Assemble and Serve
To serve, place a small portion of noodles into each bowl. Ladle the hot soup over the noodles, ensuring each serving contains an ample amount of chicken and vegetables. Garnish with fresh parsley.
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Michael from Granbury, Texas suggests, "For a heartier version of chicken noodle soup, add cubed potatoes or cooked white beans to the pot. They complement the flavors beautifully." Jennifer from Ashland, Oregon notes, "A squeeze of fresh lemon juice at the end brightens up the soup and enhances the overall flavor." David from Florence, Alabama remarks, "If you like a thicker broth, dissolve a teaspoon of cornstarch in cold water and stir it into the soup while simmering." Lisa from Paradise Valley, Arizona shares, "Roast your chicken and vegetables before making the brothβit adds a deep, smoky flavor to the soup." Kimberly from Howell, New Jersey writes, "For an extra boost of nutrition, stir in fresh spinach leaves or kale just before
serving." |
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