Chicken Soup Cures (almost) All

 Chicken_Soup

The hottest headlines in the news last week included Princess Kate’s hospitalization for morning sickness (I know a man came up with this phrase – someone who has never been lying on the bathroom floor at 9:30PM cursing both her husband and her decision to use marble tile), the onset of – and I quote – “a violent flu season” and a forecast that includes blowing snow. All of this happy news, coupled with the fact that the holidays bring lots of parties and, therefore, lots of post-party pain, calls for comfort food. And chicken soup really DOES do a body good. Princess Kate, flu-infested folks, and New Year’s Day survivors unite! This recipe from Chef Mitch is easy, hearty, and healthy. And if you don’t have the energy to make it yourself, stop by Epicurean’s Mangia Bevi Cafe for a bowl. We will even send a quart or two home with you…pop it in the freezer for January 1st. You might need it.

Chef Mitch’s Chicken Noodle Soup

Ingredients

  • 1 (3 1/2-pound) whole chicken
  • 3 quart(s) low-sodium chicken broth
  • 6 carrots, peeled (pre-cut, bagged baby carrots make life easier)
  • 4 stalk(s) celery
  • 3 medium onions, peeled
  • 5 black peppercorns
  • 1 clove(s) garlic, crushed
  • 10 sprig(s) parsley
  • 2 tablespoon(s) unsalted butter
  • 4 leeks, tops and root ends removed
  • 3 cup(s) (5 ounces) medium egg noodles (substitute brown rice for a different texture
  • salt and pepper to taste
  • fresh lemon

Directions

  • Place the chicken and chicken broth in a large stockpot and set it over medium heat.
  • Roughly chop 2 carrots, 2 celery ribs, and 1 onion and add to the broth
  • Add the peppercorns, garlic, 2 sprigs of parsley and enough water to just cover the chicken
  • Bring the broth to a boil, reduce heat to a simmer, and cook until the chicken is very tender – about two hours
  • Remove the chicken and place in a large bowl to cool
  • Strain the broth through a very fine sieve into a large, clean bowl or stockpot and discard the vegetables
  • Skim any fat off the top of the strained broth and discard
  • Slice the remaining carrots, celery, onions, and leeks into 1/4-inch-thick pieces and set aside
  • Remove and discard the skin and bones from the chicken, cut meat into 1/2-inch pieces, and set aside
  • Chop the remaining parsley leaves and set aside. Melt the butter in a large Dutch oven over medium heat
  • Add the vegetables, top with a few squeezes of fresh lemon juice, and cook until the onions are translucent
  • Add the chicken, broth, salt, and pepper
  • Simmer the soup until the vegetables are tender
  • Stir in the egg noodles (or rice) and parsley and cook until the noodles are tender

Enjoy this soup with warm sourdough bread – or two aspirin – or both.

Advertisements