As cliche as it sounds, nothing epitomizes my Jewish mom more than chicken noodle soup. This soup was custom in our home, especially when anyone was sick. Nourishing, comforting and incredibly good for you, this soup is the best. Kids love it too! I usually serve with a grilled cheese. Enjoy!
- 4 boneless skinless chicken breasts
- 3 quarts homemade chicken stock (see below)
- 4 carrots
- 1 package egg noodles or pasta shells (I also do 2 cups cooked brown rice sometimes)
- salt and pepper
- Place chicken breast in pot and cover with water. bring to a boil, reduce to a simmer and cook for 20 minutes or until cooked through. remove and set aside. when cool enough to handle, shred chicken into pieces
- Peel and chop carrots into 1/4 inch rounds
- cook pasta or rice in separate pot. drain and set aside
- Bring stock to a boil, add carrots and reduce to simmer for 20 minutes. add chicken and cooked pasta or rice. season with salt and pepper.
Homemade Chicken Stock
- 3 (5-pound) roasting chickens
- 3 large yellow onions, peeled and quartered
- 6 carrots, unpeeled and halved
- 4 stalks celery with leaves, cut into thirds
- 1 bunch fresh parsley
- 15 sprigs fresh thyme
- 1 head garlic, unpeeled and cut in 1/2 crosswise
- 2 tablespoons kosher salt
- 2 teaspoons whole black peppercorns
Place the chickens, onions, carrots, celery, parsley, thyme, garlic, and seasonings in a large stockpot. Add 7 quarts of water and bring to a boil. Simmer, uncovered, for 4 hours. Strain the entire contents of the pot through a colander and discard the solids. Chill the stock overnight. The next day, remove the surface fat. Use immediately or pack in containers and freeze for up to 3 months.