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I do not eat meat. No poultry, beef, lamb, pork or otherwise. And I recently gave up seafood because of reports about what the Fukishima disaster is doing to sea life. Call me crazy but I do not want to eat a fish that has such terrible radiation poisoning that it is bleeding from its gills & eyes. And there are so many other carcinogens we are exposed to every day over which we have no control – I just think avoiding seafood seems smart from now on. Freshwater fish – I might still sample. We shall see.
So – no – I do not eat chicken soup but I did back in the day. And my badass boyfriend, Miles, exists on a nearly 100% animal protein diet. He is here in LA this week & arrived with a terrible cold – so – I made him this soup. Though I was not able to try it, it smells outrageously good & is truly easy. The key is getting a cooked chicken. Or roast your own but that adds a whole procedure that seems more work than it is worth.
The cooked chickens at Ralph’s were $7 and anemic-looking compared to the Flintstones-sized, ginormous $5 roasted chickens at Costco. Having purchased the Costco chickens in the past for my dogs – I can also report that they are juicier & far less greasy than the Ralph’s jobby I picked up yesterday. So – if you live near a Costco – get the chicken there.
Like lots of my recipes, the ratio of ingredients here is just a suggestion. The size of your chicken will determine how much you need of the other things. Yes, people. Size matters. So – if you have a glorified Cornish game hen-sized chicken – this ingredient list will work. If you get the whopper chicken from Costco – you might want to ratchet up the veggie quantity. Also – this is a very traditional chicken soup (because Miles is an old-school kinda guy) but you could add chopped kale or diced zucchini or whatever the fuck you want in it. Go crazy.
Easy Homemade Chicken Noodle Soup From Scratch
1 roasted chicken
10 celery stalks
1 bunch parsley
5 garlic cloves
4 bay leaves
Several sprigs each of fresh thyme & fresh sage
1/2 lb noodles ( I used egg noodles)
Salt & Pepper to taste
Extra parsley as garnish
In a large soup pot, add a glug or two of olive oil. Quarter ONE onion & roughly chop FIVE celery stalks. I added the base of the celery to my pot, too. Cut the garlic cloves in half. Saute the onion, celery & garlic for about 2 minutes.
Meanwhile – remove all the nice meat from the chicken & set aside. If there is liquid in the COOKED chicken packaging (NEVER add raw chicken “juice” to anything!) – feel free to add that to the stock. Put everything else from the chicken (skin, bones, wings & icky bits – ALL of the rest) into the stock pot with the veggies. Add the parsley, sage & thyme whole. Add the bay leaves. Add enough water to cover all the ingredients in at least an inch of water. Bring to a boil. Simmer for at least thirty minutes. Get another large pot & put a colander over it. Pour the stock through the colander & throw away all the bits the colander catches. Return the fresh chicken stock to the stove. Dice the remaining onion & add it to the stock. Add the reserved chicken pieces. Dice the celery & add that. Chop the carrots & add them. Add the noodles. Bring to a boil & simmer until the noodles are cooked & the veggies are tender. If the soup needs more stock, just add water. Add salt (at least 1 tsp – maybe as much as 3 or 4 – but TASTE IT after you add each quantity of salt). Add pepper. Serve it up with some more parsley & let the healing begin!!