Comfort Food 101: Chicken Noodle Soup


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Photo courtesy Wikimedia Commons

My love of soup began with my dad because he made every soup you can think of and he made them all from scratch. He made chili (it was always watery, not thick), vegetable beef (just green beans, canned tomatoes and some ordinary cut of beef), oyster stew (every Christmas), potato also known as Vichyssoise (he loved to say the name! Vee-Shee-Swahs!), clam chowder (always New England), navy or great northern bean and a myriad of others. My mother, on the other hand, was queen of the homemade noodle and chicken soup. She made noodles like nobody’s business probably because she learned how to do it from her mother, a German farmer’s wife and immigrant.

When I started out on my own I used recipes from cook books and didn’t deviate. Now I just get out the basic ingredients and go to town.

What you need to make Chicken soup from scratch without a recipe

  • Soup Stock
  • Chicken – breast meat or thighs – can be skinless or not, boneless or not
  • Carrots
  • Celery
  • Garlic
  • Onion
  • Salt and Pepper
  • Homemade Noodles (Optional – recipe follows)

How to make stock from scratch

1. Simmer chicken in 3 or 4 units of water. I fill my 4-quart stock pot half-way with water. You’re going to have leftovers unless you have a big family to feed. Leftovers are good! Even better the next day. Plop in a chicken breast or 2 depending how much meat you like, or a chicken thigh or 2. Add a couple carrots and celery ribs for flavor. Also, add 3 or 4 smashed and peeled garlic cloves. Lastly add a quartered onion. Don’t dice anything. This is for flavor. You’ll fish them out later.

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