By Cheryl Orr
Just like a houseguest that has overstayed their welcome, many of us have had a most unwanted visit from the flu or a cold that has stayed far too long. Whatever this vile virus is, we all try our best to move it along quickly.
Perhaps an urban legend or old wives’ tale but eating chicken soup is popular in many cultures as a remedy for maladies including a cold. Chicken soup is known to alleviate your symptoms by clearing congestion and soothing a sore throat with its hot steamy broth. Lab studies have even found that its key ingredients can reduce inflammation. Homemade chicken stock contains many vital nutrients including zinc, a common ingredient in over-the-counter cold remedies. But most importantly it is comforting, and tests have concluded its most beneficial when it is homemade.
Not all of us have the luxury of time to completely make a batch of soup from scratch from the stock to the noodles. A fond memory I have as a child is my mother making egg noodles and spreading out large sheets of this rich, golden dough, and cutting and drying strips of thick noodles for soup. She also slowly simmered a whole chicken in a mixture of water and aromatics making a stock and using the meat for the soup as well. This was a special treat only made on weekends and not very often but one I will always remember from the time when my eyes could barely peak over the top of the table.
Whether making chicken soup from scratch or a quicker version with store-bought noodles and stock, it’s always best to cook the noodles separately from the soup to maintain a nice, clear broth rather than a cloudy, thickened mixture similar to chicken and dumplings. Both Grandmas and Reames frozen egg noodles are as close to homemade as you can find but are only available at some Kroger, Wegmans, Harris Teeter, Target and Walmart stores. There are also very good store-bought stocks found locally, such as Kitchen Basics, which can be enhanced at home. Always use low-sodium stock and broth, as well as low-sodium bouillon, so that you can control the amount of salt to your taste. A store-bought rotisserie chicken can also be used to make life easier, and the wings can be added to the simmering
stock to enrich it.
This week, I have included a quicker, not-quite-homemade version of Chicken Noodle Soup. Stay well and enjoy!
If you have a cooking question, contact me at cher.orr@gmail.com and I’d be happy to assist!
Quick Chicken Noodle Soup
Serves 8
INGREDIENTS
- 2 tablespoons mild olive oil
- 3 large carrots, diced
- 1 large onion, diced
- 2 large stalks celery and leaves, diced
- 4 large cloves whole peeled garlic
- 1 teaspoon dried thyme
- 3 whole dried cloves
- 1 bay leaf
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 6 cups chicken stock (reduced sodium)
- 1/2 lemon, juiced
- 1 teaspoon honey
- 1 tablespoon chicken bouillon paste
- 1 roasted chicken
- 1 cup frozen peas, optional
- 1 package frozen egg noodles
- 2 tablespoons parsley, chopped
PREPARATION
- In a large heavy pot heat oil on medium low heat until shimmering. Add onion, carrot and celery
with thyme, 1 teaspoon salt and pepper, and sauté until softened. Add garlic and stir for just a
few minutes, careful not to burn. Stir in stock, wings and legs from chicken, bouillon paste, bay
and cloves. Simmer on low. - Remove and shred meat from chicken and add to soup pot.
- Fill a large pan with water and bring to a boil. Cook noodles per package directions. Drain, rinse,
and add cooked noodles to soup pot. - Remove cloves, bay, wings and legs. Add lemon juice, honey, peas and parsley, and more salt if
needed. Adjust seasonings to your taste. Serve hot.
Cheryl Orr is offering weekly Canapé Club at the Patisserie at Edenton Bay, as well as Supper Club that all can attend. She is currently completing her cookbook, and offering private cooking classes, small catering, and private chef dinners.