Mom's Jewish Chicken Noodle Soup
Improve your outlook on life. Have a bowl of Mom's Jewish chicken noodle soup...
Warm Up on a Cold Winters Night with Chicken Noodle Soup
Every mother and bubbie has her own chicken noodle soup recipe. Because of this, there are hundreds, if not thousands, of different Mom's Jewish chicken noodle soup recipes floating around. However, most Jewish recipes for this soup include chicken, carrots, chicken broth, celery and egg noodles.
When you eat condensed chicken noodle soup you are getting a watered down soup that doesn't have a lot of flavor and that doesn't have a lot of textures for your pallet. On the other hand, homemade mom's Jewish chicken noodle soup is packed with flavor, pieces of vegetables and pieces of chicken. This soup is so tasty that it makes you feel better just thinking about it.
The tradition of serving chicken noodle soup to people who are sick as a homeopathic remedy for the common cold actually has some real scientifically proven curative powers. First of all the fluids from the brother help to keep you hydrated. This improves cell function and helps your body to recover from the cold bug that you have. Next, the protein from the chicken is great for helping your bodies recover from your cold infection. Finally, the salt in the broth helps to kill bacteria colonizing in your throat. With all of these factors working in your favor, it is no wonder why chicken soup seems to be a home made medication.
Chicken noodle soup recipes are very versatile and flexible. You can add as many or as few vegetables as you want, you can use only white meat or only dark meat chicken and you can also select any type of noodle that you want. The types of noodle ingredients that you select are going to change the flavor of your soup. Many modern chicken noodle recipes simply use store bought egg noodles. However, you can also use spinach noodles or sun dried tomato noodles.
What You Will Need<
Cut the chicken into 8 pieces. If there are any pads of yellow fat in the tail area, do not remove them. Add the chicken to the pot and pour in the broth. Add enough cold water to cover the ingredients by 2 inches. Bring to a boil over high heat, skimming off the foam that rises to the surface. Add the parsley, thyme and bay leaf.
Reduce the heat to low. Simmer, uncovered, until the chicken is very tender, about 2 hours.
Remove the chicken from the pot and set aside until cool enough to handle. Remove and discard the parsley and thyme sprigs and bay leaf. Let stand 5 minutes and degrease the soup, reserving the fat if you are making matzo balls.
discard the chicken skin and bones and cut the met into bite-size pieces. Add the noodles and cook until done, about 10 minutes. Stir the meat back into the soup and season to taste with salt and pepper. Serve hot.
Yield: 12 to 14 servings.