Roasted Chicken Noodle Soup

The weather here has been RIDICULOUS lately. Yesterday it was 81 degrees; this morning it was 35 degrees. Right now, it's a BEAUTIFUL 60-degrees out and sunny, but, unfortunately, the BF is coming down with the funk. So, with a crisper full of veggies that need to be used, I decided to make the BF some good old "Jewish penicillin" and whip up some homemade chicken noodle soup.

Homemade chicken noodle soup should ALWAYS start with homemade broth. Instead of using my standard chicken stock, I made a broth (stock is made from bones, broth is made from bones AND meat) by roasting a chicken with a few simple vegetables. Even better, the white meat from the roasted chicken is used in the soup itself, yielding a rich, delicious flavor. 

So, is chicken soup REALLY good for sickness? Who knows? But, even if it isn't the miracle cure for feeling crummy, it sure does taste like it! 

Roasted Chicken Broth

adapted from Food Wishes

PRINTABLE RECIPE

Ingredients:

1 5lb whole chicken, innards removed

2 stalks of celery, cut into chunks

1 sweet onion, cut into chunks

2 tsp kosher salt

3 cloves garlic, peeled & smashed

1 1/2 Tbsp tomato ketchup

2 quarts COLD water

Place the whole chicken in an ovenproof pot, preferably a cast iron Dutch oven. Add the celery and onion. Season the chicken with the kosher salt, and roast, uncovered, in a 400-degree oven for 45 minutes.

 Remove the roasted chicken from the pot and let cool until able to handle. Remove the white (breast) meat and set aside. Return the chicken carcass and the dark meat to the pot. Add the garlic, ketchup (I know, but trust me, IT WORKS) and the COLD water.

Bring the broth to a boil over high heat; just when the broth begins to boil, reduce the heat to low and simmer for 3 hours. Skim the foam and fat while cooking; reserve about 3 Tbsp of the chicken fat, and set it aside to let it settle. Add additional water as needed to keep the liquid level fairly constant.

After 3 hours, scoop out the solids and discard. Strain the broth and set aside for the soup.

Chicken Noodle Soup

adapted from Food Wishes

PRINTABLE RECIPE

Ingredients:

1 Tbsp butter

3/4 cup diced carrot

3/4 cup diced celery

3/4 cup diced sweet onion

1 pinch dried thyme

2 Tbsp reserved rendered chicken fat (schmaltz)

2 quarts roasted chicken broth
4 oz dry wide or extra-wide egg noodles
2 cooked chicken breasts, cut into pieces
Salt, black pepper and cayenne to taste

Melt the butter in a heavy stockpot; I like to use the same Dutch oven from the broth. Add the carrot, celery and onion; season with a pinch of salt and the dried thyme. Add in the reserved chicken fat and cook for about 5 minutes or until the onions are soft and translucent.

Add the roasted chicken broth; bring to a rolling boil over high heat. Add a generous pinch of salt, then add the egg noodles and boil for 5 minutes.

Reduce the heat to a simmer, add the chicken breast meat, and cook for 5 minutes or until the noodles are tender. Season to taste with additional salt, pepper and a pinch of cayenne if desired, and serve.