Chicken Noodle Soup
The Campbell Soup Company reports that is sells more than 200 million cans of chicken noodle soup each year. Any kid growing up the USA during the mid-20th century had more than their fair share of both Campbell’s Chicken-Noodle Soup and the iconic Campbell’s Tomato Soup. I was among that group of youngsters. I was a finicky eater and Campbell’s chicken-noodle was on the short list of foods I was willing to eat. I wouldn’t even consider opening a can of soup today. Of all the prepared foods you can buy in a can, few are more lacking, when compared to the real-deal than chicken-noodle soup. Real broth. Real noodles. And real chicken. If you’ve never made a pot of chicken-noodle from scratch be prepared to be enlightened.
Ingredients
- 12 black peppercorns whole
- 2 celery ribs, roughly chopped, plus 2, finely chopped
- 2 carrots roughly chopped, plus 2, finely chopped
- 4 thyme sprigs, plus 1 tbsp. thyme leaves
- 4 parsley sprigs
- 1 chicken (3 to 4 lb.) whole
- 1 yellow onion large, roughly chopped
- 2 tbsp unsalted butter
- 8 oz egg noodles wide, flat
- 2 bay leaves
- Kosher salt to taste
- parsley Finely chopped, to garnish
Instructions
- Bring peppercorns, roughly chopped celery and carrots, thyme sprigs, parsley, bay leaves, onion, chicken, and 10 cups water to a boil in a 6-qt. saucepan over high heat; reduce heat to medium-low, and cook, partially covered and stirring occasionally, until chicken is cooked through, about 45 minutes.
- Using tongs, transfer chicken to a cutting board, remove and discard skin and bones, and shred meat into bite-size pieces; set aside. Pour cooking liquid through a fine strainer into a bowl and set aside.
- Heat butter in a 6-qt. saucepan over medium heat. Add remaining finely chopped celery and carrots, and cook, until soft, 6 to 8 minutes. Return chicken and cooking liquid to pan along with noodles, season with salt, and bring to a boil; reduce heat to medium-low and cook, stirring until noodles are al dente, about 8 minutes.
- Remove from heat and stir in thyme leaves; divide among soup bowls and sprinkle with parsley before serving.
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