Chicken noodle soup (click for larger image), known in my family as "Jewish penicillin," is my remedy for just about any illness. But this recipe is also a classic Friday night favorite in my house.
My grandfather was the chicken soup master when I was a kid. He added thin, spaghetti-like noodles to his homemade soup (which he called "lokshen soup"). Whatever you call this soup, it is darned good!
Don't Miss: Best Chicken Soup Recipes
Prep Time: 10 minutes
Cook Time: 3 hours, 15 minutes
Total Time: 3 hours, 25 minutes
Yield: 6 servings
Ingredients:
- 2-3 pounds chicken parts (thighs, breasts, legs)
- 5 large carrots, divided
- 5 stalks of celery, divided
- 1 large onion, chopped and divided
- 4 cloves garlic
- 1 Tbsp. dried thyme leaves
- 1 Tbsp. peppercorns
- 3 quarts (12 cups) water
- 12 oz. egg noodles
- 1 Tbsp. kosher salt (or more as needed)
Preparation:
- Place chicken pieces in a large soup pot or dutch oven.
- Wash and trim the ends off of 3 carrots and 3 stalks of celery. Cut into large chunks and add to the pot.
- Add half of the onion, all of the garlic, the thyme, the peppercorns and the water to the pot. Bring to a boil, then turn heat down to medium low. Simmer for 1 to 2 hours, until the chicken is fully cooked and falling off the bone.
- Remove chicken pieces from the stock and set aside to cool.
- Drain the stock (set a large colander over another soup pot or large bowl and pour the soup over -- you want to keep the stock and throw out the vegetables). Return the stock to the original pot.
- When the chicken is cool enough to handle, shred it, and add it to the stock. Discard the bones.
- Wash, peel and chop the remaining carrots and celery into bite-sized pieces. Add to the soup. Add the remaining chopped onion to the soup.
- Turn heat to medium-low, and let the soup simmer, partially covered, until vegetables are tender, about an hour.
- Add the noodles to the soup. Continue cooking until the noodles are done, 7 to 12 minutes.
