What do you look for in a basic chicken noodle soup? There are regional variations in chicken noodle soup. The matzah ball soup is a traditional European Jewish chicken soup you can find in delis throughout New York city. Caldo de pollo is a Mexican chicken soup served with lime wedges. Tortellini en brodo originates in the Italian region of Emilia. Vietnamese pho is flavored with aromatic like fish sauce, cilantro and ginger made with a variety of meats. Canja de galinha is classic in Brazil and Portugal, typically containing rice and small pasta.
One thing in common in homemade chicken noodle soup: a clear broth base to start and chicken and aromatics to finish. To do it well, you need the best organic ingredients and — among them the key one is TIME. A long and slow simmer hoaxes flavor from the chicken, vegetables and aromatics into a complex cohesive broth unmatched by any other methods. No store-bought variety or quick-cooked broth comes close to the comfort and taste of a properly executed homemade soup.
Fine dining dishes are expensive due to the long and labor-intensive cooking process. Simply put: time = money. You walk into the kitchens of most fine dining establishments, chances are you’d see simmering pots of something phenomenal in the making. There’s nothing more basic than the notion that the MVP of homemade stock is the passage of time.
Alice Water’s chicken noodle soup recipe In the Green Kitchen appeals to me because of its simplicity. It starts with making your own broth. There is nothing to pare down further. Not the ingredient list nor the process. The method is so streamlined you can store it in the back of your memory bank until it becomes second nature. Stay resolved to put aside 3 to 4 hours and let the stock simmer slowly. Give it the luxury of time and you’ll get the taste and reward of an ultimate chicken noodle soup.
Once you’ve made the clear broth, soften the vegetables in oil or butter, add stock, and simmer until the vegetables are tender. Flavor with herbs and for a more substantial meal, add cooked pasta and chicken.
One caveat though: To cook a 4-lb chicken with 1.5 gallon (5.7 liters or 6 quarts) of water requires a huge pot beyond the maximum capacity of the biggest pot (9 1/2 quart) I have in my kitchen. Therefore, take out the largest pot you have and adjust the recipe accordingly.
Chicken Noodle Soup using Homemade Chicken Stock
The time consuming component is the homemade chicken stock. Once you've made the stock, sweat some veggies, add the stock and poach some chicken in it. Add cooked fettuccine for a full meal. For a lighter fare, add 4 cups of baby spinach leaves or 1 cup of peas. Simmer for 5-8 minutes until tender. Serve with freshly chopped parsley or dill.
Ingredients
- FOR THE CHICKEN NOODLE WITH DILL:
- olive oil
- 1 small onion, peeled and sliced
- 1 carrot, peeled and diced
- 1 small celery stalk, diced
- 2 garlic cloves, peeled and chopped
- 1 leek, white part only, diced and rinsed (optional)
- 1 parsnip, peeled and diced (optional)
- salt
- 4 cups chicken stock (see recipe below)
- 1 chicken breast, skin removed
- 4 ounces dried fettuccine pasta
- 2 tablespoons chopped dill or parsley
- a squeeze of lemon juice (optional)
- FOR THE HOMEMADE CLEAR CHICKEN STOCK:
- 1 whole chicken or meaty chicken parts (about 4 pounds)
- 1 1/2 gallons (6 quarts) cold water
- 1 carrot, peeled
- 1 onion, peeled and halved
- 1 celery stalk
- 1 head garlic, halved (optional)
- 1 whole leek, split in half and rinsed
- 1 teaspoon salt
- a few black peppercorns
- a few sprigs of parsley and thyme
- 1 or 2 bay leaves
Instructions
TO MAKE CHICKEN NOODLE SOUP WITH DILL:
Heat a heavy-bottomed saucepan over medium heat and add a few tablespoons of olive oil. Add the vegetables, season with salt, and cook gently for 10-15 minutes. Add the stock and bring to a simmer. Poach the chicken breast in the soup for 10-15 minutes, until just cooked through. Remove the chicken and let cool, then shred into bite-size pieces.
Break the fettuccine 2 or 3 times, into shorter lengths and cook in a separate pot of boiling water until tender. Drain and add to the soup just before serving, along with the chicken and dill. Taste; add more salt if needed. If you like, a squeeze of lemon juice to brighten the flavor.
TO MAKE THE CLEAR CHICKEN STOCK:
Put the chicken in a large pot and pour in 1 1/2 gallons cold water. Over high heat, bring the water to a boil, and then turn the heat down low so that the broth is barely simmering, with bubbles just breaking the surface. Skim off the foam that rises to the top, but leave some of the fat; it adds lots of flavor to the stock and can be removed at the end. For a nice clear stock, do not let it boil again, or the fat and the liquid may emulsify, turning the stock cloudy and greasy. After skimming, add the vegetables, salt, peppercorns, and herbs and continue to simmer for 3 to 4 hours. Turn off the heat, let the stock cool a bit, and then strain.
Ladle the stock out of the pot and pass it through a fine strainer into a non-reactive container, or several small containers, for freezing. If using the stock right away, skim the fat. Otherwise, let the stock cool and refrigerate it with the fat, which will solidify on top and can then be easily removed. The stock will keep, covered, in the refrigerator for up to 1 week or for several months in the freezer.
Notes
Adapted from "In the Green Kitchen — Techniques to Learn by Heart" by Alice Waters
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