So many people think of different things when they think of their own personal "classic" version of the soup. Some think of carrots and celery and onions, others think of just the chicken and just the noodle. Which are you? My mom always used to make it with just chicken and just noodles. She would say, "if I wanted vegetable soup I would make vegetable soup". Yes, MA'AM! Over the years I have made it so many ways, I guess, I feel like it just depends on what you like. Wasn't that spiritual and moving? I wish I had the secret to the most real, original, perfect chicken noodle soup, but I gotta be honest, I have never met a bowl I didn't love. Oh wait, yes I did. It had lima beans in it. Please tell me WHO makes chicken noodle soup with lima beans in it? Gross, uncalled for, and down right fraudulent.
This recipe is so easy. I call it my "Classic Chicken Noodle Soup" because it is just that. This recipe uses very few ingredients but you get the best payoff. This doesn't have to be difficult, but I am going to explain each part of this, so that you can make it more homemade, or more, SEMI homemade if you choose. It doesn't matter to me and I doubt it matters to whoever is eating it, sometimes you have time for more in depth versions and sometimes you are lucky to get anything on the table, I get it, and as long as you own it, that is all that matters!
Stock- You can use stock from the store, I just suggest you buy low sodium and I buy no MSG. You can make your own and you can learn to do that here. I don't care if you use bouillon or flavor bases and water. That is all your decision in your own kitchen. Just GET the stock people! You can also cut your stock with some water, do 8 cups of stock and 2 of water if you like. You made need to add more at the end, again, soupier or lots of guts, the choice is yours
Chicken- You can use boneless skinless breasts, or thighs. You can roast them first or cut them up raw and let them cook in your stock. If you are putting them in your stock raw, make sure to cut them small enough that they will cook in the time you are working with! You can roast a chicken which I show you here. I happened to have half of a roast chicken in the fridge so I took the meat off and used it. There is no law about how much you can use, if you like alot, use alot. My recipe is just a basic, general idea!
Veggies- Add them or don't. If your perfect soup has no veggies leave them out. If you perfect soup has tons of carrots and that is all, use tons of carrots my friends! I LOVE celery so I use a bit more of that. If you don't groove on veggies in your classic chicken noodle, feed them to the rabbits!
Noodles- Here is where my taste gets a bit more precise. In my perfect soup, I have homemade noodles, like I show you here. I find making homemade pasta is not at all time consuming or difficult for me, but sometimes I have to use a package of dried noodles. There are so many kinds. You can also add in cheese tortellini or any pasta you like really. I just stuck to the old dare I say, "classic".
Now, let's get on with my recipe:
10 cups chicken stock
1/4 of an onion finely minced
1 large carrot, chopped
1/2 tsp poultry seasoning
1/2 tsp pepper
2 stalks of celery, chopped (use the green leafy tops too!)
2-3 cups of chicken (see above for explanation)
1- 12oz package of wide egg noodles
1/4 cup chopped fresh parsley (1 tbsp dried)
In a medium-large pot, add in stock. Bring to a boil and add in all of your veggies, onions, carrots, celery, poultry seasoning and pepper. Let simmer 2-3 minutes with the lid on and then add in chicken. Let simmer 15 minutes, with the lid on, you don't want your stock evaporating out! Bring to a full boil and add in egg noodles. Cook per the directions on the package. When it is done, stir in chopped parsley and serve.
Now we all know you need crackers or a buttered roll to eat with this. Just make sure to put the bowl up to your nose, take in the beautiful smell of the fresh veggies and chicken. Slowly lift your spoon and lose yourself in the goodness of a hot bowl of chicken noodle soup!
Did that almost sound sexy? Yea, didn't think so.
Your "CLASSIC" Chefwannabe