Thursday, September 29, 2016


I make chicken noodle soup two or three times during the autumn and winter, and I make it with boneless chicken breasts. Chicken wings are roasted first to give the stock a wonderful golden color and rich flavor. Roasting also renders most of the fat before making the stock. You can also pull off some of the meat from the chicken wings and add to the soup or give that meat to your pet.

12 whole chicken wings 
3 quarts chicken broth or stock
2 cups water
1 t black peppercorns
2 sprigs thyme
2 bay leaves

2 T unsalted butter
2 medium onions, diced
2 leeks, diced
6 carrots, cut in half lengthwise, sliced
4 stalks celery, diced
2 cloves garlic, minced
4 boneless chicken breasts, cut into bite-size pieces
2 T minced fresh parsley
3 cups egg noodles, or pasta of your choice
Salt and freshly ground black pepper
Chopped fresh parsley, for garnish

Place chicken wings on a baking sheet and bake at 375 F degrees for 45 minutes.
Place the cooked wings in a large stockpot, add the chicken broth or stock, water, peppercorns, thyme, and bay leaves.
Bring to a boil, skim off the foam from top and discard.
Reduce heat to a simmer and cook, partially covered, for 1 hour.

In another large pot or Dutch oven, over medium-low heat add butter and sauté the onion, leeks, celery, and carrots over for 5 minutes. 
Add the garlic and sauté another minute.

When stock is finished cooking, remove wings with a slotted spoon to a bowl and set aside. 
Strain stock through a fine mesh sieve into the pot with the onion mixture.
Add the cut up chicken breasts and minced parsley. 
Simmer, partially covered for 20 minutes.
Add the noodles and simmer another 8 to 10 minutes.

Season to taste with salt and pepper.
Ladle into soup bowls and sprinkle with chopped parsley.

Serves 6 to 8