Recipe: Homestyle Chicken Noodle Soup | Food & Drink News | St Louis

Recipe: Homestyle Chicken Noodle Soup |  Food & Drink News |  St Louis
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Jodie Ferguson.

This recipe, edited with the addition of spices, is what my very non-culinary mother would make when it was cold outside. I loved it when she made it because she was a traveling nurse and a single mom so when she made the soup it meant she spent the day with me.

Whole chicken, quartered (3 to 4 lbs)
1 tbsp oil
1 cup onion, finely chopped
3 cloves garlic, minced
3 ribs of celery, in small cubes
2 carrots, small dice
8 cups chicken stock
1 pound wide egg noodles
1 can (10.5 oz) cream of chicken soup
1/2 tsp dried thyme or 3 sprigs fresh thyme
1 tsp dried oregano
2 tbsp parsley, chopped
2 bay leaves
1 tsp sherry vinegar (or lemon juice)
Salt and pepper to taste

Cut vegetables and save leftovers.

Season quartered chicken with salt and pepper and add to stockpot with stock, reserved vegetable scraps, and simmer until chicken is cooked through, about 30 to 40 minutes. (Pull out the chicken breasts first so they don’t get too dry, about 20 minutes.)

Remove the chicken and let it cool slightly. Strain and reserve stock. Sweat chopped vegetables in a soup pot with a tablespoon of oil. Once it is glassy, ​​add stock and bring to a boil. While the broth comes to a boil, pull the chicken from the breast and bones and lightly chop into spoon-sized pieces.

Add pasta and cook until al dente. Turn off the heat and add cream of chicken soup and spices and stir until well blended. Season with salt, pepper and lemon juice or vinegar.

Serve with warm cast iron cornbread.

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