The other day, my wife mentioned that she might want some chicken soup for dinner. Never being one to turn down an opportunity to make some good ol’ chicken noodle, I hit the store, grabbed a few ingredients, and started the process.
After a few minutes of prep I began wondering if I had ever posted a recipe for chicken soup, so I did a quick search of the blog. It turns out that I actually have a handful of recipes that are at least chicken-soup adjacent, including this horrifyingly-labeled gem: Perfect Roast Chicken Carcasses = Perfect Chicken Noodle Soup
Back in January of 2014, I wrote this long blog post about making chicken soup from the leftovers of a duo of roast chickens. In this post, I wax poetic about the superiority of homemade stock, show off some poorly framed photos including a few that feature our horrible old stove, complain about how stock is hot, and eventually detail the process of making an under-seasoned soup.
So I’m taking it upon myself to resurrect this “Love, Food and Beer Leftover” from the days of yore, and make it something fresh, new, and (hopefully) appropriately seasoned.
- 3 lbs boneless and skinless chicken breast l, cut into small pieces and lightly seasoned with salt and pepper
- 3 leeks, washed, trimmed and chopped into rounds
- 4 large carrots, peeled and
- 4 stalks of celery, trimmed and chopped
- 2 cloves of garlic, minced
- 3 quarts of chicken stock, homemade or store bought
- 1 cup fresh flat leaf parsley, chopped
- 1 bay leaf
- Salt and pepper
- Olive oil
- Rice or egg noodles and crusty bread for serving
- Prepare all of you ingredients before you get started. Clean and chop the veggies. Cube and season the chicken, and set out everything else so it’s easily accessible.
- Place a soup pot on your stove, add a tablespoon or so of olive oil, and let it preheat on medium for a few minutes.
- Add the carrots, celery and leeks to the pot, and stir them around. After a few minutes they’ll start to soften and smell yummy.
- After four or five minutes, add the garlic and the chicken, and stir it all around for a minute or two (but not longer than that).
- Add the stock, bay leaf, and a pinch or two (maybe half a teaspoon) each of salt and pepper.
- Bring it to a boil, and then cook it all – stirring occasionally – for at least 45 minutes so the chicken can cook and the flavors can come together.
- Note: I like to prepare the pasta (or rice) and bread separately, so check out the package directions, and plan accordingly.
- Another Note: Near the end of the process, you might want to skim some of the fat off the surface of the soup with a strainer or large spoon. This is a lot easier if you haven’t stirred it in a while.
- Stir the parsley into the soup a few minutes before you want to serve, taste the broth, and add some more seasoning as necessary.
- Serve it up with noodles or rice, and some crusty bread to soak it all up!