So, I bring home a lot of germs. I am a nanny. The kids bring germs home from school, and then wipe their noses on my jeans (yes, this has happened. About once a week). I have developed an iron-clad immune system. Unfortunately, some things get through my defenses, and last week, I had a cold. Which I smeared all over The Renaissance Man’s jeans (not really, I just kissed him a lot) and then he got sick.
TRM does not deal with illness the way he deals with most things: a stern stoicism tempered with humor. No, when he’s sick he becomes inert, and relies on me to accomplish most household tasks.
He will deny this to the end, but when I offered to make him the amazing chicken noodle soup the other night, he sniffled and said he would love some. (he will also deny the sniffling, but really, who are you going to believe?)
My best friend also asked for this recipe not too long ago, so I figured now was as good a time as any to share my amazing chicken noodle soup recipe. Here ya go, Mere, message received.
Amazing Chicken Noodle Soup
- 1 whole fryer chicken boiled, broth reserved
- 1 package fettuccini noodles, broken into fifths
- 1 onion, chopped
- 1 small package baby carrots, halved
- 3-4 tsp. chicken boullion
- 1 Tbsp. celery seed
- salt to taste
- pepper to taste
I must preface this recipe by telling you all: I have never measured anything in this recipe before. I have made this soup a million times, but it is something I’ve always thrown together without the aid of measuring cups or spoons. All measurements (aside from whole vegetables or meat) are approximate, and I urge you to taste as you go, to get the exact flavor you want.
Step 1: This is my secret to an easy, fast soup:
Yes, ladies and gentlemen, this is a whole rotisserie chicken. I have gone the whole-chicken-boiled-and-de-boned route. It is good, but when I need soup in a hurry, or don’t want to wait an extra hour and a half for the chicken to boil, the rotisserie chicken is a great alternative. Just turn the above chicken(or its boiled counterpart) into this:
and set the chicken pieces aside. And try not to eat all of them while you finish the soup.
Step 2: Boil a stock pot full of water. The amount of water you have is the amount of soup you’ll end up with, so adjust accordingly. Put the chicken carcass into the water. Once it comes to a boil, let it boil for 5 minutes and then remove the bones.
Step 3: season the broth with boullion, salt and pepper to taste. Add celery seed. If you’re feeding a sick person, add extra pepper. It helps clear the sinuses.
Step 4: Cut the onion into large chunks and halve the carrots. Add them to the broth.
Boil for 10 minutes.
Step 5: Break the fettuccini into fifths. I just grab handfulls of dried noodles and break. And break, and break, and break. This step is important. You want the noodles to be super tiny once they’re cooked, otherwise they slide right off your spoon. Trust me on this one. Boil the noodles for 10 minutes.
Step 6: once the noodles are done, add the chicken pieces and stir them in.
At this point you can eat the soup. I encourage you, though, to leave the heat on low while you’re eating. The noodles fatten up a bit as they sit on low heat, and make it even better. Just turn it off once you’re done eating.
This soup is good enough to cure any cold. Or warm your bones on a cold winter evening. Which you won’t need to do for a while, since it’s May.