GRANDMA-STYLE CHICKEN NOO­DLE SOUP

Windsor Star - - YOU -

Serves: 8 Broth:

1 tbsp (15 mL) oil of your ■ choice or but­ter 2 large onions, un­peeled, ■ quar­tered 2 medium car­rots, cut into 1- to ■ 2-inch (2.5- to 5-cm) seg­ments 2 cel­ery stalks, cut into 1- to ■ 2-inch (2.5- to 5-cm) seg­ments 2 gar­lic cloves, un­peeled and ■ lightly smashed A hand­ful of pars­ley stems ■ (save the leaves for gar­nish) 2 tsp (10 mL) pep­per­corns ■ 1 bay leaf ■ One 3 1/4- to 4-lb (about 1.75-kg) ■ chicken, ei­ther whole or cut into halves so it fits bet­ter in your pot 14 cups (3.5 L) wa­ter ■

To fin­ish:

8 oz (226 g) dried egg noo­dles ■ 5 cel­ery stalks, in 1/2- to 1-inch ■ (about 2.5-cm) chunks 5 medium car­rots, in 1/2- to ■ 1-inch (about 2.5-cm) chunks Kosher salt and freshly ground ■ black pep­per, to taste Chopped fresh pars­ley leaves ■ Make the broth:

1. Heat the oil or but­ter in the bot­tom of your largest pot (2 quarts/8 litres is ideal here) over medium heat, and add the onions, car­rots and cel­ery. Cook, stir­ring oc­ca­sion­ally, un­til they’re browned in spots and a lit­tle soft, 10 to 15 min­utes.

2. Add the gar­lic, pars­ley stems, pep­per­corns, bay leaf and chicken, then the wa­ter, and bring to a boil. Re­duce the heat to a sim­mer and cook, mostly cov­ered, for 25 min­utes, then use tongs to re­move the chicken from the broth, leav­ing the broth cov­ered on the low­est heat.

3. As soon as the chicken is cool enough to han­dle, dis­card the skin and pick the meat from the bones, cov­er­ing it and set­ting it aside un­til needed. Re­turn the bones to the stock and bring it back to a sim­mer. Cook, mostly cov­ered, for 1 to 2 hours; less time will make a fine pot of soup; a longer amount of time will make an even more de­vel­oped flavour. Pour the soup through a finemesh strainer, wipe out your stock­pot, and re­turn the broth to it. (You should have about 3 quarts/3 litres of stock.)

Cook the noo­dles:

4. Bring a sep­a­rate pot of well­salted wa­ter to a boil and cook the noo­dles ac­cord­ing to pack­age di­rec­tions; drain when fin­ished.

Fin­ish the soup:

5. Mean­while, bring the soup broth back to a sim­mer and add salt and pep­per to taste — at least 1 tbsp (15 mL) kosher salt and 1/2 to 1 tsp (2.5-5 mL) of pep­per adds a nice warmth — then add the ad­di­tional cel­ery and cook for 5 min­utes; then the ad­di­tional car­rots, and cook ev­ery­thing to­gether for 7 to 10 min­utes more, or un­til the veg­eta­bles are ten­der.

6. Add the re­served chicken and noo­dles, taste again for sea­son­ing and ad­just as needed, and heat just to warm through. La­dle into bowls and fin­ish with fresh herbs.

PHOTOS: DEB PEREL­MAN

Food blog­ger Deb Perel­man’s chicken noo­dle soup is just like Grandma used to make.

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