![]() ![]() Combine all ingredients in a large (6 to 8 quart) stock pot over high heat and bring to a boil. But I recommend at least starting with the 9-ounce level before determining if overkill will be necessary.Ģ medium-large yellow onions, unpeeled, halved or 1 large onion plus 1 large leek, cleaned and cut lengthwiseĢ garlic cloves, peeled and smashed a littleĤ pounds chicken bones (from about two carcasses leftover from a roast or rotisserie) or a combination of fresh chicken wings (my first choice), backs, necks or feetġ/2 teaspoon dried thyme or 2 teaspoons chopped freshĢ large carrots, peeled and diced or 1 large carrot and 1 large parsnip, dicedġ large leek, trimmed and sliced into 1/2-inch segmentsĩ ounces thin egg noodles or soup noodles of your choiceĢ tablespoons finely-chopped flat-leaf parsley If you’re a total heathen, as we sometimes are, you can use up to 12 ounces soup noodles here for recipe that will be almost more noodle than soup. Or, you can break it up over two days or cooking periods by making the broth either on the stove in 2 to 3 hours or in a slow-cooker for longer (such as while you’re at work), at which point you’ll need just an hour to finish the soup, making it weeknight accessible. You’ll want about 4 to 4 1/2 hours to make this in one afternoon. Yield: 5 quarts, or about 10 to 12 meal-sized servings Six Months Ago: Blue and Red Berry Ricotta Galetteġ.5 Years Ago: Peach and Pecan Sandy Crumbleģ.5 Years Ago: Skirt Steak with Bloody Mary Tomato Salad (on a lawn chair) Seven years ago: 96 Favorites from 2007 and Viennese Cucumber Salad (still a favorite)Įight years ago: Best-Loved Recipes from 2006 Six years ago: Pecan Sandies and Sugar-and-Spice Candied Nuts Three years ago: Carrot Soup with Miso and Sesameįour years ago: Chard and White Bean Stewįive years ago: Spicy Caramel Popcorn and Southwestern Pulled Brisket (still one of the greatest taco fillings of all time) Two years ago: Carrot Soup with Tahini and Crisped Chickpeas One year ago: Parmesan Broth with Kale and White Beans I know I cook a lot, I know I gush a lot here about recipes, but it still isn’t even on a weekly or monthly basis that that the gap between what I’d hope to cook and what I ended up making is absolutely nonexistent, that a little bowl of anything manages to embody all of our chicken noodle soup hopes and dreams. And what came off the stove at dinnertime was unquestionably one of the best things I’ve ever made. So, that Monday, a brutal 32 degrees outside, I began my chicken soup studies: what did the great recipes include that I didn’t? I found a few curious leads: a spoonful of tomato paste in a version of Cook’s Illustrated, some dried thyme in an old one from Gourmet, plus a few of my favorites: parsnips (my mother in law’s go-to addition) and leeks (which a friend’s houseguest had included in a recent chicken soup, to my delight). Everyone needs a winter miracle recipe like this in their back pocket. But what I didn’t have was what was in front of me, the kind of soup that might take the better part of an afternoon to make but rewards you with a depth of flavor that makes everything bad - threatened head colds, shivering wind outside, pangs of social media envy over apparently everyone being on a tropical vacation but us and also this taunting me every time I walk by it - at least temporarily disappear. I’ve got a quickie recipe for from-scratch chicken noodle soup in the archives, too. I shared last year my favorite uncluttered chicken stock, which is technically just some extra parts away from a completed bowl of soup. Now, it’s not like we haven’t made chicken soup here before. ![]() My homemade chicken noodle soup never looked like this. Alex ordered the chicken noodle soup and what arrived was peculiarly perfect: overloaded with noodles, colossal chunks of carrot and chicken and I… was jealous. breakfast bagels, Madeleine at the New York Historical Society followed by The Dinosaur Museum of Natural History (what my son calls it, please never correct him) - we decided to finish off our shivering afternoon with a visit to Katz’s Deli, a place I hadn’t been to in probably 10 years despite living fewer than 15 blocks from it, and the kid, never, shame on us. Two months ago, when we spent a day out playing tourist - i.e. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |