My Favorite Chicken Noodle Soup

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The semester’s finally over, it’s 81 degrees out, and I’m thinking about making chicken soup.

No, I don’t have a cold. I just love this soup that much.

I still can’t believe I went from saying “I don’t like soup” just a few years ago, to craving it multiple times a year. That’s the power of discovering a recipe you love, and this one I adapted from two separate recipes to create my Favorite Chicken Soup.

The secret? Ground thyme, turmeric, and that oh-so-essential bay leaf. My mouth is watering just thinking about it!

My Favorite Chicken Soup

Adapted from Smitten Kitchen and The Pioneer Woman

Ingredients

  • 1 Tablespoon vegetable oil
  • 1 large onion, chopped
  • 3lb chicken, cut into parts
  • 8 cups water
  • 1 bay leaf
  • 1 teaspoon table salt
  • freshly ground black better
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon ground thyme
  • 1-2 carrots, diced
  • 1-2 stalks of celery, diced,
  • 3 ounces dry noodles (my current favorite are gemelli)

Directions

  1. Add oil to a large, heavy pot and sauté onions for 4 minutes.
  2. Add chicken pieces to the pot and brown on both sides for about 10 minutes.
  3. Add water, bay leaf, salt, and some ground pepper, and bring to a boil.
  4. Simmer for 20 minutes, partly covered.
  5. Transfer chicken to a plate and allow to cool before shredding chicken off the bones. (Optional: add bones back to broth and simmer for 45 minutes before removing them)
  6. Using a fine mesh strainer over a bowl, strain your broth.
  7. Clean the original pot before adding the broth back to the pot and bringing to a simmer.
  8. Add chopped vegetables and spices and simmer for 10 minutes.
  9. Add noodles and cook according to package directions.
  10. Add chicken (as much as you like; I like my chicken soup protein-rich and so add nearly all of it back) and simmer for 10 minutes.
  11. Ladle into soup bowls and enjoy any time of year.
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This entry was published on May 10, 2014 at 6:21 pm. It’s filed under Savory and tagged , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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