Some of us may have had chicken noodle soup when we were sick. Some of us might not have. This recipe dates back to the ancients greeks (who combined chicken with broth). However Campbell’s claims to have created it in 1934 (back then it was 10-12 cents a can). Wherever it came from it’s a tasty and filling dish.
In China they season it with ginger, scallions, black pepper, soy sauce, and rice wine.
In France they use bay leaves, thyme, dry white wine and garlic.
- 4 teaspoons butter or olive oil
- 1 cup medium diced celery
- 1 cup medium diced carrot
- 1⁄2 teaspoon minced garlic (optional)
- 1⁄2cup chopped onion
- 1 tsp salt
- Pinch of black pepper
- 1 spring of thyme, leaves only or pinch of dried oregano or thyme
- 3 L of chicken broth
- 250 ml water
- 8 ounces egg noodles broken into 1 in pieces or macaroni
- 2 cups cooked chicken (3-4 chicken legs)
- 1 C of sliced button mushrooms
- 1 C of spinach
- 1 Tsp chopped parsley
- In a 5 L pot simmer the chicken legs in the broth for 40 minutes. Strain the chicken legs and reserve the broth.
- Sweat the onions carrots, garlic and celery until soft, add salt and pepper and thyme in a 5L pot, When soft add the reserved broth back into the pot and simmer for 5-10 minutes.
- Add the dried noodles and cook for another 10 minutes.
- When the legs are cool enough to touch, pick the skin and meat off the bones and add it back into the pot. Discard the bones.
- Season with more salt if necessary.
If you want to save some money, you can make your own chicken broth. Buy 4 lbs of bones and cover them in 4-5 L of water and simmer for 1.5 hours. Strain and reserve the broth. Once the bones are cool enough to handle pick some of the meat of the bones and add it to the soup