^
Keep Houston Press Free
4
| Recipes |

Recipe: Chicken Noodle Soup

Previously, Jane Catherine Collins posted her chicken noodle soup in under 30 minutes. This is not a quick recipe, but it is easy, and a great way to warm up the house in this cold weather. It makes enough soup for four meal-size servings, and would pass at any potluck Grandma would be attending. For a variation, skip the noodles and add some cooked matzoh balls instead.

Chicken Noodle Soup

  • 6 pieces of chicken (we like to use dark meat -- it does better with the boiling, but if you insist on white meat, try mixing it up with a couple of chicken backs)
  • 2 celery stalks, halved
  • 2 handfuls of peeled baby carrots (or 2 peeled carrots)
  • 5 garlic cloves
  • 1/2 teaspoon whole peppercorns
  • A few sprigs of dill, or 1/2 teaspoon of the dried stuff
  • Salt
  • 2 ounces of noodles - either spaghetti or Chinese linguine noodles
  • 2 cups water
  • Add all the ingredients to stock pot except for the noodles (give it a few shakes of salt). Put enough water in the pot to cover the chicken by one inch. Bring to a boil, reduce to medium heat, and simmer for about an hour. You will know it's ready when you try to pick up your chicken and it should be near falling off the bone. Turn off the heat. Fish out the dill (if you use the non-dried stuff) and discard. Taste your soup, and add salt.

    I Support
    • Local
    • Community
    • Journalism
    • logo

    Support the independent voice of Houston and help keep the future of Houston Press free.

    Remove chicken and vegetables with a slotted spoon or fry skimmer onto a plate or baking dish to allow them to cool. At the same time, add two cups of water to your soup stock, cover, and bring back to a boil. Break the noodles in half and add to the soup; boil for five minutes and turn off the heat. Remove chicken skin and discard. Shred chicken and return to pot (it helps to use tongs and a fork, the chicken should still be pretty hot). Cut up veggies and return to the pot. Give everything a good stir and serve.

    Keep the Houston Press Free... Since we started the Houston Press, it has been defined as the free, independent voice of Houston, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Houston with no paywalls.

    We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.

     

    Join the Press community and help support independent local journalism in Houston.

     

    Join the Press community and help support independent local journalism in Houston.