Gingered Chicken Noodle Soup Recipe
By
Richard Ju
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It’s debatable whether chicken noodle soup can cure the common cold, but it’s undeniable that it makes you feel better. The aroma of the simmering chicken, vegetables, and herbs alone will soothe anyone’s aching bones.
INGREDIENTS
For the stock:
- 1 (4-pound) chicken
- 3 medium carrots, peeled and sliced
- 2 medium yellow onions, quartered
- 2 stalks celery, sliced
- 1 head garlic, smashed
- 1 (2-inch) piece fresh ginger, sliced
- 10 sprigs thyme
- 12 cups water
For the soup:
- 2 medium carrots, small dice
- 2 stalks celery, small dice
- 1 small yellow onion, small dice
- 1 tablespoon kosher salt
- 1 pound dry egg noodles, broken up if long
INSTRUCTIONS
- Combine all ingredients for the stock in a large stockpot and bring to a boil over high heat. Reduce heat to medium low and simmer until chicken is fully cooked and meat is falling off the bone, about 1 hour.
- Remove chicken from the pot and set aside to cool; strain the stock, discarding the vegetables. When chicken is cool enough to handle, remove skin and shred the chicken into 1/2-inch-wide pieces. Discard skin and bones and reserve meat.
- Return the stock to the stockpot and add the fresh vegetables; bring to a boil. Reduce heat to medium low and simmer until vegetables are tender, about 7 minutes. Return shredded chicken to the soup.
- Bring a pot of salted water to a boil over high heat. Add egg noodles and simmer until almost completely cooked, about 4 minutes; drain noodles.
- Add cooked noodles to the soup and season with salt and freshly ground pepper.
Beverage pairing: Gustave Lorentz Pinot Blanc Réserve, France. This wine is crisp, firm, and bright, making it a nice contrast to the soft, creamy noodles and gentle stock. In addition, its citrus- and apple-tinged fruit has a hint of spice, which will harmonize nicely with the gingered broth.
just made this.
yummy.
<a href="http://www.flickr.com/photos/adrianneleigh/2264757140/" title="chicken noodle soup by whiteribbon, on Flickr"><img src="http://farm3.static.flickr.com/2178/2..." width="500" height="375" alt="chicken noodle soup" /></a>
I add about 5-6 parsnips. It adds a bit of sweetness but it also adds to the soup.
Whenever I feel that I'm getting sick I pick up the makings on the way home. As soon as I get in the pot (12 qt.) comes out the heat is turned up and the ingredients are tossed in. It takes 10 minutes to get it cooking.
I'm convinced this soup cures me better then medicine. Well, the other medicine anyway.
tried the soup.it was delicious. the change i made to the recipe was using chicken broth in a carton to start the soup. this has to be the best chicken noodle soup ever. also thank you peekpoke for the noodle tip. makes so much sense, something so simple and i had never thought of it.
it looks really good and yummy
I've stopped putting noodles right into a soup pot, you loose all control. Instead of a nice warm pot that lasts for hours, and makes tasty leftovers for days.... you have a narrow window of firm noodles, and then rapidly it's very unappealing mush.
I now make the stock, and separate it. When I want soup, I heat up some stock with some chicken fat (critical!), add noodles, cook until soft, and add some chicken at the last minute (which solves the overcooked chicken problem, normally impossible to avoid with white meat). This also allows variety, I can make chicken noodle, matzo balls the next day, chicken and rice the last day.
This sounds alot like mine. I refrigerate the stock overnight and skim the fat off before I proceed to make the soup though.
i make more of an asian version with anise and soy sauce, in addition to the ginger and garlic. an alternative to giant egg noodles is ramen noodles (minus the flavor packets), which i find to work nicely. i also use pre-roasted chicken to lessen the oil content of the stock, and add cilantro and lemon juice at the end. the combo of ginger, garlic, lemon, and anise, and the savoryness that the soy sauce adds is very restorative.
We are currently mainlining the stuff. I'm so fouled with this !@#$%^&*() cold I'm not even sure how it tastes. I held my son over the pot to make him sniff it for me as my sniffer is not functioning. When DH is at work, we'll have leftovers with frozen peas, lots more garlic and ginger.