Few things are as warm and satisfying as a steaming bowl of chicken noodle soup on a cold winter’s day; Campbell built a legacy of it all on its own. This soup is different in that it’s somewhat of a double process; using stock instead of water for tremendous depths of flavors. You can purchase a good store bought stock if you are in a time crunch, but the recipe as stated is simple and pure heaven. Serve with crusty bread slathered with pure, organic, creamy butter and a side salad of choice.
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 medium carrots, cut diagonally into 1/2-inch-thick slices
1 rutabaga or parsnip, peeled and cut into thick slices
2-3 large potatoes, peeled and cut into thick slices
2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
4 fresh thyme sprigs
1 bay leaf
2 quarts chicken stock, recipe follows
8 ounces dried wide egg noodles
1 1/2 cups shredded cooked chicken
Kosher salt and freshly ground black pepper
1 handful fresh flat-leaf parsley, finely chopped
1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded
2 carrots, cut in large chunks
3 celery stalks, cut in large chunks
2 large white onions, quartered
1 head of garlic, halved
1 large yam or sweet potato, peeled and cut into chunks
1 turnip, halved
1/4 cup fresh thyme
1/2 cup fresh parsley, chopped rough
3 bay leaves
1 teaspoon whole black peppercorns
Place chicken and vegetables in a large stockpot over medium heat. Pour in just enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in thyme, parsley, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower heat to medium-low and gently simmer for 1 ½-2 hours, partially covered, until the chicken is done. As it cooks, add a little more water if necessary to keep the chicken covered while simmering.
Carefully remove the chicken to a cutting board. When it’s cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.
Carefully strain the stock through a fine sieve (or through cheesecloth) into another pot to remove the vegetable solids. Use the stock immediately or if you plan to store it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.
Place a soup pot over medium heat and coat with the oil. Add vegetables, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving. Makes approximately 2 quarts