From youthful recollections, you know your ma’s and grandma’s Chicken Noddle Soup was one of the best things you ever tasted. Those are gratifying memories of comfort and home associated with this classic which removed the chill from a frigid winter’s eve and also provided essential TLC when you were feeling poorly.
We have succumbed to the relentless gravitational pull of processed foods and with the diurnal 24 hour countdown, it’s easier by far to reach for a can of soup from the pantry or grab some takeout.
This homemade version is as simple as it gets, but rest assured it delivers a huge wallop in terms of flavor. The added step of roasting the chicken imparts extra dimension, which paired with the subtle onion essence of the leeks is pure perfection. The addition of herbs and lemon juice before serving adds liveliness and freshness to the soup. As for the pasta, you can use any egg pasta that calls your fancy.
After you try this soul-comforting version you’ll know you hit a winner and you may have to keep it a well-guarded secret from your ma and grandma, so as not to hurt their feelings when they make you a pot.
1 large bone-in chicken breast
1 large leg and thigh chicken piece
2 garlic cloves left whole – unpeeled
2 leeks – washed thoroughly to remove any grit and sliced – white parts only
2 ½ cups of small diced celery
1 ½ cups of small diced carrots
1 cup of diced parsnips
½ cup of fresh parsley
¼ cup of chopped chives
1 TBSP of Better than Bouillon
8 cups of low sodium chicken stock
2 bay leaves
½ Pkg of egg noodles
Kosher and fresh cracked white pepper
Lemon wedges to serve
PREHEAT OVEN TO 450F
Add some salt and lemon pepper to the chicken pieces and drizzle with some olive oil. On a roasting pan, lined with foil, place the chicken parts and roast for about 50 minutes till the chicken is cooked through. Remove from the oven and when cool enough to handle, remove the skin, shred the meat and reserve.
In a large Dutch oven, heat up some olive oil and sauté the leeks and wilt for a few minutes. Add the celery, carrot, parsnips, garlic and bay leaves. Sauté a few minutes. Add the stock, the Bouillon, half the parsley and season aggressively with salt and pepper. Simmer for about 20 minutes. Add the chicken and any pan juices from the roasting. Incorporate the noodles and boil them gently until cooked through.
Adjust seasonings and serve in individual bowls, garnished with chives, additional parsley and lemon juice.
