Endless Bowl of Chicken Noodle Soup

For the past week and a half I have been battling bronchitis, the ever-changing weather (72 degrees and tornados one day, 34 degrees and snowing two days later...), and the end of a quarter at school...

The only thing that sounded good was an endless bowl of homemade chicken noodle soup. I felt too crummy (and not wanting to pass any of my sickness on), I settled for canned soup. NEVER again. No matter how sick I'm feeling, I refuse to eat the flavored water and gummy noodles.

SO my poor mama is not feeling well, she may have the same crud that is going around. I, although still not 100%, think some homemade chicken noodle soup would be a very nice way to spend this snowy, cold Sunday on the couch.

If fate couldn't have been more on my side, my favorite magazine, Food & Wine, had sent me their weekly recipes on Thursday...AND guess what one of the recipes was for...the staff-favorite Classic Chicken Noodle Soup!!

Food & Wine's Classic Chicken Noodle Soup

© Stephanie Foley

What you'll need...

One 3-lb chicken, neck reserved

3 1/2 quarts water

4 carrots - 2 chopped, 2 sliced

4 celery ribs - 2 chopped, 2 sliced

1 onion - chopped

1 garlic clove, smashed

1 tsp whole black peppercorns

1 large bay leaf

6 parsley stems

2 thyme sprigs

kosher salt (I use sea salt)

1/2 lb egg noodles (or whichever turn you on)

1/4 c chopped flat leaf parsley

What you'll do...

In a large stock pot, combine the chicken, neck, water, chopped carrots, celery, and onion, garlic, peppercorns and herbs. Bring to a boil. Cover partially and simmer for 30-45 minutes. Transfer chicken to a plate, discard the skin and remove the meat from the bones. Refrigerate the meat. Return the bones to the pot and simmer 1 hour. Strain liquid (discarding carrots, celery, onion, herbs, peppercorns, and bones), and return to the pot. Boil until reduced to 8 cups, 30 minutes. Season with salt/pepper. Add sliced carrots and celery (and whatever other vegetables you'd like, just keep in mind some veggies take longer or shorter amounts of time to cook). Simmer until tender. Cook noodles in a seperate pot, cooling with water. Add noodles, chicken, and parsley to pot. Bring to simmer and serve with crusty bread or crackers.

Chicken Noodle Soup with Parmesan Crostini

And while we were waiting for our soup to come together, I whipped up a tasty little sandwich to tide us over: Turkey and Brie with a Cranberry Jalepeno Compote on toasted whole grain sandwich rounds. They were thin and delicious. 

Quick Delicious Lunch

The Forever Herb's Cranberry Jalepeno Compote can be found at L.V. Harkness, located on Short St. It can be used with cream cheese for a quick appetizer, chutney for your choice of meat, or thrown on a sandwich.

Check out L.V. Harkness...

Hope this finds everyone healthy and warm :)