Posted by Tim Vidra / Wednesday, January 11, 2012
From Scratch: Homemade Chicken Noodle Soup
I leave you with less words and more pictures only to say if it is chicken soup you desire, make it yourself. Really, it's not that hard and you can make the whole thing even easier by purchasing a bird that's already been cut up (but you pay a little more). I dove right in on my whole bird — it definitely doesn't have to look perfect.
My version of this classic winter staple was adapted from this Old-Fashioned Chicken Noodle Soup recipe at Epicurious. The minimal changes made were in using Colavita bow tie pasta and 9 pieces of chicken (not the 8 called for). I grew up with the back of the chicken being used whether or not you are barbecuing, frying, or making chicken noodle soup — we didn't waste anything!
Making chicken noodle soup can come from a can or you can spend an hour and half cutting your veggies, chicken, adding stock to that pot o' simmering goodness, and finally your choice of noodles. That's what I'm taking about.
Here's to good health and good soup.
E.A.T. local E.A.T. well