Here are some things that make me feel better in times of crisis: snuggling my dog, watching dog videos, baking, manicures, yoga, mountains, and my mom’s chicken soup.

I imagine this recipe to be like a game of telephone. Passed down verbally from my mom to me (when I called her, fresh out of college, sick and desperate for this family recipe because who knew store bought chicken soup was SO inadequate??) who got it from watching my dad’s mom, who got it from her mom…and who knows at this point how many generations it has fed, or how it has evolved over the years. There are a few aspects I know I have tweaked. My parents insist on thin egg noodles, but I can never find them so I use the wide ones. My mom blends all the vegetables into the broth then leaves it as is. My mom-mom would sometimes reserve some cooked carrots for serving. I like my veg a little crunchier, so I finely chop up some extra and add them in the last 30 minutes of cooking. I also serve with a LOT of hot sauce, which is most likely not traditional 🙂 However you make it, this soup is somehow a magical cure all potion that I NEED anytime I get sick.

We’ve now officially moved beyond cold season and into global pandemic season, and while I’m pretty sure this won’t fix the second thing, it does always make me feel better when I have the sniffles. Intensely comforting, and a nice little cooking project to destress you and take your mind off the news. Stay safe everyone, try not to touch anything, and in the words of the homeless man yelling outside Port Authority, “wash your damn hands!”

Side note: I’ve never actually tried writing this recipe down before now, so let’s see how it goes!

Cure All Chicken Soup

Recipe by Too Many SpoonsCourse: SoupCuisine: Soup

Servings

10

servings

Cost

18

$

Total time

2

hours 

30

minutes

Ingredients

• 1 whole chicken

• 16 cups water

• 4 carrots

• 4 stalks celery

• 1 potato (yellow or white)

• 1 yellow onion

• 1 bunch flat parsley

• salt and pepper

• 1 or 2 bouillon cubes

• 1 package egg noodles

Directions

• Put the chicken in a large stockpot. Cover with water (I used 16 cups, but it depends on the size of your pot). Bring to a boil, then turn down the heat to medium-low and simmer for about 45 minutes. You may need to skim some chicken foam off the top now and then.
• Roughly chop 2 carrots, 2 celery stalks, the potato, onion, and about half the parsley (stems and all) and add them to the pot. Season with 1 tsp salt and 1/2 tsp pepper. Keep everything simmering for another 45 minutes.
• Remove the chicken, carefully, with tongs and/or a giant spoon, and put it on a big rimmed plate or shallow bowl. If it’s not nearly falling apart at this point, then keep cooking until it is.
• With a stick blender, blend the soup until it is almost, but not completely, smooth. Taste for seasoning, then add 1-2 bouillon cubes as needed. (I usually just use one).
• Finely chop the remaining carrots and celery, then add them to the pot.
• When the chicken is cool enough to handle, shred the meat into bite size pieces with your hands. Add the shredded chicken back to the pot.
• Chop the remaining parsley (a little smaller this time) and add it to the pot. You might want to save some for garnish too.
• While the soup continues to simmer, bring a small pot of salted water to a boil, then cook the egg noodles (just as many as you need right now, they don’t keep) 5-6 minutes, or according to package directions, then drain.
• To serve, divide the egg noodles among bowls, ladle the soup on top, then garnish with any remaining parsley, more salt and pepper, and plenty of hot sauce (if you’re into that sort of thing).