Jamie, of the cream puffs, also makes delicious homemade chicken noodle soup. This week she came over to show me how to do it! The results were terrific, and perfect for the last few cold days of winter. It’s a very simple recipe that you can easily customize (less chicken, more noodles, no celery, etc). In fact, it’s more of a rough guideline for how to make the soup than it is a precise recipe.
Chicken Noodle Soup:
- 3-5 chicken drumsticks
- Celery, chopped
- Carrots, chopped
- Onion, chopped
- Italian spices (basil, rosemary, thyme, marjoram, oregano, sage, etc)
- Egg noodles
Fill a large stockpot almost 3/4 full with water and bring to a boil. Add the chicken and the celery, carrots, and onion. Add some salt, pepper, and seasonings (later, taste the soup to see if you need to make any additions). Let it simmer for about half an hour, or until the drumsticks are thoroughly cooked and white on the outside. Add some seasoning (salt, pepper, Italian spices). Carefully remove the chicken and place it on a cutting board. Add some egg noodles to the pot, and cook them as long as the package suggests (roughly 8-11 minutes). Meanwhile, discard chicken skin and bones, shred the meat, and place it back in the pot. Serve hot!
(Note: when you refrigerate the soup, the noodles soak up more of the broth, so when you reheat it later, add more water and some more seasoning.)