Chicken Noodle Soup
by Sally Hillis, R.D., Hillis & Company, Lincoln, Nebraska
It may be the ultimate comfort food: Chicken noodle soup has for centuries been touted as a nutritious restorative with near-miraculous healing powers. At least that’s what Mom always said. Supposed medicinal properties aside, this savory take on an old-school recipe is nourishing, delicious, and simple.
- 1 whole chicken, cut up, skin removed, rinsed and patted dry
- 4 large carrots, peeled and coined
- 4 ribs celery, chopped
- 1 medium sized yellow onion, chopped
- 2 leeks, sliced and rinsed (optional)
- 1 shallot, chopped (optional)
- 4 fresh bay leaves
- 6-8 whole cloves
- 8-10 whole peppercorns
- 1/4 cup chopped fresh flat leaf parsley
- 1 to 2 tablespoons white vinegar
- 1 tablespoon sea salt
- 1/2 teaspoon white pepper
- 1/2 pound noodles of your choice
- Toasted sesame seeds (optional for garnish)
Place chicken in stock pot. Sprinkle with one tablespoon sea salt. Cover with cold water and bring to a simmer. Skim foam from top of water frequently for next 15 minutes.
Add carrots, celery, onion, leeks, shallot, bay leaves, white pepper, cloves, and peppercorns. Simmer for 2 to 4 hours.
Remove chicken, cool, debone, and replace in soup. Adjust seasoning with white vinegar, salt, and white pepper. Add parsley and noodles. Cook until noodles are tender. Serve in bowls and top with toasted sesame seeds.