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.

    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.

    This article appears in Jan 14-20, 2010.