There’s something comforting about chicken noodle soup. Its warm broth slides down your throat with ease, warming your body from the inside out. The smell filled my tiny two bedroom apartment for hours, making it feel like home.
My boyfriend has a bad cold, so after listening to him cough and hack all day, I took my sweet release from the apartment to get groceries. I wanted to make him homemade chicken noodle soup, the ultimate cold medicine, so I stocked up on all the ingredients to make a healthy, hearty broth. I got a little carried away in the grocery store and bought way more groceries than I could carry and ended up relying on the assistance of some godly woman who offered to carry one of my bags all the way to the bus stop.
When I got home, I realized I had bought the wrong kind of chicken. The recipe calls for boneless, skinless chicken backs or necks, but I picked up bone-in, skin-on chicken thighs. Rather than risk death by choking, I painfully cut the bones out of all 10 pieces of chicken. Now I understand why people become vegetarians. There’s something unsettling about peeling flesh off an animal’s bones with the understanding that I’m going to eat said flesh, but I kept going. I wasn’t going to let my squeamishness get in the way of cooking. Despite my novice mistakes, the soup was incredible. By cutting up the chicken to remove the bone, the chicken broke into smaller pieces which I left in the soup for more texture and flavour.
2 large pots
1 medium pot
5 lbs chicken (boneless or bone-in)
1 large onion
4 stalks celery, cut into large chunks
4 large carrots, cut into large chunks
3 cloves garlic, peeled and whole
1/2 cup fresh parsley
8 cups cold water
1 packet chicken stock (optional)
1 tbsp salt
1 tsp pepper
2 cups rotini noodles
Rinse chicken pieces under cold water and place them in one of your large pots. Chop the onion finely and add to the chicken. Cut celery and carrots into large chunks and add to pot. Peel garlic cloves and add, whole, to pot. Pour in the cold water to cover and bring to boil over medium heat. Simmer on low heat for two hours, partly covered.
After one hour of simmering, add salt and pepper. If the broth could use more flavour, add a packet of chicken stock until you’ve reached the right taste. Remove the stems from the parsley, rinse, and add to soup.
At the two hour mark, use a colander to strain the soup into the other large pot. Skim most of the fat (clear, oily substance) off the top of the strained broth with a spoon. Remove the carrots and celery from the colander and chop them into bite-size pieces before placing them in the strained broth. Select chicken from the colander (as much or as little as you want) and place in in the broth. Stir. Cook rotini noodles separately in a pot according to the package directions. Once al dente, strain noodles and add to soup. Stir thoroughly and serve.