The ultimate comfort food is Chicken Noodle Soup. Of course this soup is best with your own, homemade and wonderful thick noodles, but not every one makes noodles. So, if you must buy, I suggest one of the fresh, refrigerated noodles (like Buitoni), rather than the dry ones which tend to be too thin and get too limp. Noodles ought to be able to announce their presence, stand up for themselves. But maybe that’s just me!
The best chicken soup, of course, is made by first boiling the whole chicken, skimming the scum (multiple times), straining out the veggies and whole herbs, skimming the fat, and picking the bones clean. But, we don’t have time for that today, now do we? That’s why we make broth in advance and store it in the freezer. So go to the freezer or your pantry for some prepared turkey stock and chicken stock. The combo makes for a richer flavor. Or you can use only chicken stock.
So, in the promise of keeping things simple, easy, and quick, here’s a recipe my family have enjoyed for many years.
Chicken Noodle Soup (serves ~8)
6 cups broth (half and half turkey and chicken broth is best)
2 bay leaves
1 c carrot strips, julienned
1 c diced celery
½ c diced onion
1-1½ c fettucine
2 c shredded, cooked chicken (Use leftovers in freezer or from just-picked bones)
Parsley springs for garnish and fresh green flavor.
Let the bay leaves sit in the broth for about 20 minutes prior to heating. Add carrots, celery, and onion. Bring broth and veggies to a simmer over medium-low heat. Simmer for 30 minutes. Let cool.
Bring broth back to a slow simmer. Add noodles. Cook for 3-5 minutes until noodles are al dente. Add chicken. Bring to a slow simmer again. Remove from heat and remove bay leaves. Serve with a parsley sprig on top.
DH’S Rating: 5 Tongues Up! Yep. The ultimate comfort food never fails to please. I knew this would rate well. He loved my chicken noodle soup from the first time I made it.