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Chicken Noodle Soup

March 29, 2010

A simple, hearty bowl of chicken soup was the order of the day after a flu virus attacked my unfortunate husband this weekend.  He’s better now, thankfully, and the soup gets all the credit for helping to banish the nasty virus.  Magic Soup, it’s called at Recipezaar, and so it is.

The original recipe calls for a longer cooking time than you would expect, but that’s de rigueur for a rich stock.  Feel free to use your frozen homemade (or other favorite) stock but I would recommend trying this at least once with the parsnips and turnips for I think they are what make the soup so flavorful.  I’ll also share a condiment to accompany the soup that my husband will not do without.

* Note:  I made a shortcut version of this soup by using my quickie stock and simmering the veggies and chicken breasts all at once.  My version took about an hour and it was still good.

Chicken Noodle Soup

  • 1 Whole fryer chicken
  • Water
  • 2 Large parsnips
  • 2 Small onions
  • 4 Large carrots
  • 2 Large turnips
  • 3 Cloves garlic
  • 1 Teaspoon grated ginger
  • 1/2 lb wide egg noodles
  • 2 Tbsp chopped fresh dill
  • 2 Tbsp chopped fresh parsley
  • I always add 3-4 stalks celery, chopped napa cabbage and a spice blend from Trader Joe’s called 21 Seasoning Salute
  • salt
  • pepper

Prepare the stock by simmering the chicken, one chopped onion, one parsnip, one turnip, two carrots, the garlic salt and pepper in a large stockpot.  This will take around two hours, skimming occasionally for any scum that rises to the top.  Remove the chicken, let cool and debone.  Discard the vegetables and strain the stock.  Chop the remaining uncooked vegetables into bite-sized pieces and add to simmering stock.  Add back the chicken and egg noodles and cook until the latter is tender.  Top with chopped dill and parsley.

~ ~ ~

The use of this sauce for the soup was completely accidental.  I was experimenting with a dipping sauce that was intended for another dish but my husband and a friend mistakenly added it to their soup and liked it immediately.  Now it’s a constant accompaniment to the soup.

Serrano Chili Sauce

  • 2-3 Chopped serrano chilis (Jalapeños will work too)
  • Juice of about two lemons
  • 1-2 Tbsp water
  • Fish sauce, to taste. (Oh, fine.  Soy sauce would be an okay substitute.)

Just combine all ingredients in small bowl and serve as a topper to the soup.

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