Lizzie’s Chicken Noodle Soup

by Anne Bennett on February 13, 2012

All this needs is some chopped parsley and a grinding of black pepper.

Having just moved to the Kansas City area, Elizabeth and Brendan are now ensconced in our “back yard”, as Elizabeth likes to put it, which makes it sound like they’re living in a tent. Actually, they’re snuggled into what used to be my mom’s digs, a former pool house that we rather grandly refer to as “the cabana.”

Coming to a Kansas winter from balmy Tampa was a kick in the seat of the pants for them both, and soon after arriving, Elizabeth warmed us all with her version of chicken noodle soup. You know your child has grown up when you start asking her for recipes rather than the other way around. Alas, the tables have turned, and I am glad of it. Lizzie and Brendan both love to cook. Finally, someone other than me who enjoys the process of making real food!

This is a super easy soup to assemble, yet it has the rich, slow-cooked flavor of a long-simmered broth because of Lizzie’s unorthodox methods. Here’s the process:

Buy a rotisserie chicken (I said easy, didn’t I?). Remove the meat from the bones and cut it into large chunks. Discard the carcass but save the skin from the breast.

Chop a large onion, two cloves of garlic, two celery stalks and one carrot into 1/4″ dice and sauté in a bit of olive oil in a large Dutch oven. Cut two more carrots into 1/2″ bias-cut coins and set them aside. While the vegetables are sweating, add a pinch of salt, fresh ground pepper, some crushed red pepper flakes and about 1 teaspoon of Herbes de Provence. Just before adding the broth, add two 1/4″ thick slices of fresh ginger (you don’t have to peel it) and two bay leaves.

Add two 24-oz. cartons of reduced-sodium chicken broth, the skin from the chicken breasts, the bias-cut carrots and the rind of a piece of parmesano-reggiano , if you have it, and bring to a simmer. Add the cut-up chicken and allow to simmer for about five minutes, then turn off the stove and place the pot on the back burner to allow the flavors to develop.

When you’re almost ready to eat, cook noodles in a separate medium-sized pot and drain.

If the soup has been sitting for awhile, skim the surface for any fat, return it to a simmer and remove the chicken skin and the cheese rind.

Serve in shallow bowls, placing noodles at the bottom and topping with broth, chicken and vegetables to your liking.  Liz likes to cook the noodles in a separate pot so that they don’t soak up all the broth in the soup, which I find to be an excellent idea.

By the way, did you balk at the addition of the fresh ginger?  You won’t be able to discern it in the finished soup, but it lends a sweet/savory element that is amazing. Liz said she came up with the idea when she had a cold and craved a soothing remedy.

Necessity is once again the mother of delicious invention.

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{ 3 comments… read them below or add one }

Casey February 14, 2012 at 8:50 am

That soup sounds absolutely amazing! I am sure you and Elizabeth are having a wonderful time together! I hope the adjustment to KC life is an easy one! Too bad the weather decided to change so drastically! I’m truly just thrilled for all 4 of you! (and the pups, too!)

Linda February 23, 2012 at 2:31 pm

Anne (and Liz!), we just made the soup and thoroughly enjoyed it. Thanks for the recipe and tips!

Mike February 26, 2012 at 10:20 am

Anne– I’ve got a cold myself, this looks like what I need today. I’m not certain on the ginger, though, never been a fan of it. I didn’t even like Ginger on “Gilligan’s Island”; Mary Anne was much cuter.


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