I have been asked a number of times now about my Chicken Noodle Soup recipe since I started the blog. Well, here it is but it’s not mine. It’s really my mother in law’s recipe that my husband observed. Many of her recipes came from classic cookbooks such as The Settlement Cookbook or Betty Crocker’s books. This recipe is very simple and not intended to be some sort of gourmet extravaganza.  This is how we made it last time (recipes can evolve slightly). The recipe can vary somewhat but the keys to making the soup superior are: (1) great broth or stock, (2) fresh ingredients, and (3) proper seasoning. Great broth or stock is made by boiling the chicken, vegetables, and seasonings together and giving them the time to cook together or react chemically. Great broth is made entirely by the elements from the chicken bones and skin – that is really the key to the flavor. The chicken meat is secondary. The dark meat is important for flavor. Don’t expect to make an impressive chicken noodle soup with some boneless and skinless chicken breasts or canned broth.    

1 whole young chicken or cut up fryer (no boneless/skinless!)

4 ribs of celery

3 carrots

3 cloves garlic

1 small yellow onion

1 tablespoon thyme leaves (fresh is best, but bottled and dried is fine)

2 heaping tablespoons kosher salt

1 teaspoon black pepper

1/2 bag of egg noodles

RECIPE: In a large stockpot, place everything but the egg noodles in the pot. Then, fill with water leaving just enough space for the boiling to occur without coming out of the pot.  This is roughly 3-4 quarts. If it appears that there is too much water, don’t worry because it will cook down.  You will not cover this as it boils.  There are two ways to do the vegetables – diced (my preference) or chopped in half. If you leave the vegetables chopped in half, it’s obvious that you intend to remove the vegetables. If your family is picky and expects the soup to look close to Campbell’s, this is your choice. I prefer the vegetables to be in there diced.  Boil this for at least 2 hours. Ideally, the bone in the chicken drumstick should be able to break in half.  After a good 2 hour boil, remove the chicken (vegetables too if left rough) and put it on the plate. Pick the meat you want off the bones and put it back in the broth.  Add your noodles and boil until noodles are finished. You must check the seasoning at this point. You may need to add salt.  However, I advise you not to check the seasoning frequently as you can get fooled. Always be cautious with salt. Another thing – the thyme is essential.