I may be biased, but my mom makes some of the best chicken noodle soup on the planet. I have fond memories of "soup night" in our house. I can't remember ever not having a second bowl. There was never a written recipe for my mom's soup. It was actually passed down to me over the phone one afternoon when I called her up and said, "Mom, I want to make your soup," and she walked me through it. Over the years, her chicken noodle soup has become my own. I've made some changes and some additions, but it's still mom's darn good soup at its heart.
I've been sick for nearly a week now with no end in sight, so a hearty bowl of chicken noodle soup is very much in order. Normally, I boil a whole chicken in chicken stock to start off, but in my freezer today were frozen boneless, skinless chicken breasts. I also had a gallon of chicken stock I made a while back. You can use this type of chicken breast as well, but if you can, boil a regular chicken (whole or in parts) in a gallon of water or chicken stock until it's just cooked through. Remove the chicken with a pair of tongs, then strain the liquid into a large bowl and use this as the base of your soup. The chicken is shredded and added at the end, as described in the recipe below.
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