Today was just one of those days. It all started with a 4 am screaming wake up call and a nasty rheumatoid arthritis flare up, and proceeded to get worse by falling down the stairs (Mama and Baby are O.K.- thank goodness for 5 point stroller harnesses…) and narrowly avoiding a run-in with the Israeli Mob (I still haven’t quite figured this one out yet, but after some detective work I’ll get back to you). Gil suggests that on a day like today, you just have to go home and go back to bed and start the whole thing over. A re-do if you will. Reset the system. And that is exactly what I did. After a 2 hour nap for me and an even longer one for the Baby (He got his first set of immunizations today and was seriously grumpy), I started making my Shabbat soup.
As soon as it gets cold enough outside to wear a sweater I start the soup frenzy. First it was Potato Vegetable. Then it was Sweet Potato and Mushroom with red wine and caramelized onions. And now the classic Chicken Noodle. We love to have this for Friday night dinner. Part of Gil’s family are coming to spend the weekend with us, and I figured I’d go all out with the traditional Shabbos meal- soup and all.
Ah yes! Don’t think I forgot about our little Cookbook giveaway. Thank you for everyone who submitted their names for the drawing. Winners will be announced later this week.
And on to the soup!
Chicken Noodle Soup
adapted from Allrecipes
This is an excellent way to use up those weird chicken pieces, or to recycle the leftovers from a roasted chicken.
1 (3 pound) chicken, cut up into pieces (You can also use the bones from a leftover chicken dinner, leftover wings, necks, etc. It still makes for a flavorful broth, but will leave you less chicken for the soup)
2 quarts water
1 tbsp Olive Oil
1 large onion, roughly chopped
2 stalks celery with leaves, chopped
2 carrots, roughly chopped
3 cloves garlic, peeled and smashed
1/2 cup, or one big handful of chopped fresh parsley
1 tbsp Parve Chicken soup powder
1 bay leaf
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon oregano
You can also throw some other fresh herbs and vegetables in here if you have them on hand- Broth is the all-time best way to recycle (ex. Basil, Thyme, Rosemary. I added some Zucchini from my fridge.)
2 peeled and sliced carrots
2 stalks sliced celery
1 onion, minced
1 tablespoon dried parsley
1 teaspoon dried dill
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup uncooked noodles (I use the skinny ones for old fashioned C.N.Soup, my Mom would use egg noodles)
In a large pot heat oil over medium high heat. Add the smashed garlic cloves and chopped onions, and allow to cook for about 3 minutes, until fragrant. Add the carrots and celery with leaves, and any other veggies you have lying around that you might want to include. Stir around and cook for about 3 minutes, until they have some color. Add chicken, water, parsley, soup powder or bouillon, salt, pepper and spices. Bring to a boil, then reduce heat, cover and simmer 2-4 hours.
Strain the broth, and retrieve the chicken from the pot and set it on a plate to cool. Refrigerate the broth for at least 30 minutes, or over night. You want the fat to accumulate on the top. Skim fat from the top of the broth. Remove the skin and bones from the chicken and cut meat into bite-size pieces. Return the broth and chicken to the pot and stir in the sliced carrots, sliced celery, minced onion, dried parsley, dill, 1 teaspoon salt and pepper. Bring to a boil, then reduce heat and simmer 30 minutes. Stir occasionally, and check the seasoning. Add more salt, pepper or dill if necessary. Near the end of the cook time, add the noodles and cook until al dente- they will continue to cook if you plan on reheating the soup. This soup freezes beautifully at each stage- you can freeze the broth alone for use in future recipes, or freeze all together for an easy dinner on a cold night.