Hi friends!
If you couldn’t tell from this newsletter yet, my household is a bit obsessed with soup. Saying we’re obsessed may even be an understatement. We’ve collectively decided that not a week can go by without us making a big pot of something brothy or creamy. I mean, just in this winter alone, we’ve made pasta e fagioli, the spicy soup and split pea— and those are just the ones we’ve shared in the newsletter. We’ve also been cooking up other soups that don’t make it into your inbox, but they are just as worthy (and likely will be sent to you soon!).
Of course, our soup obsession extends beyond what we make in our own household. It’s embarrassing to admit, but we’ve been known to plan outings solely with the purpose of eating soup. Just this past weekend we made an excuse to go to Nordstrom so we could each eat Nordstrom Cafe’s crab bisque. And before you judge us, have you tried their crab bisque soup? Oh my god. I’m already trying to find an excuse to go back.
We’ve even gotten into a bad habit of texting or calling a restaurant before going so we know what the soup of the day is. A note to all restaurants— you need a soup of the day! It plays a serious role in whether or not we will be eating at your establishment!
The lengths we go to for soup may seem crazy, but in our defense, soup is kind of the best food. On cold days like these, soup keeps us warm. It’s packed full of flavor, without the heaviness we often feel after big meals. It’s the perfect side to any salad or sammy, and it seems to make every lunch or dinner infinitely better. Just now realizing there’s not a breakfast soup, and that seems like a missed opportunity.
And maybe our favorite thing about soup, which is why I’m even rambling on about soup in the first place, is it has the power to make you feel better. And what more could you want from your food?
This week, I’m sharing the most feel-better soup of them all— Chicken Noodle Soup.
Now, I know there’s some serious chicky noodle soup lovers out there, so please don’t come at me when I say this, but chicken noodle is not my favorite. Like, I strongly believe that chicken noodle cannot and should not be a SOTD (soup of the day). It’s not special enough!
When I think about CNS, it’s hard not to immediately go to the can-kind. Sure, it’s packed with nostalgia, but what’s with those questionable chicken chunks? The salty-as-hell broth? The long, soft noodles? It’s not for me.
That being said, I’m still sharing a chicken noodle recipe with you guys today because I firmly believe everyone needs a chicken noodle soup recipe.
And that’s because everyone gets sick. Or everyone knows someone who’s sick.
And when you feel like you’re on your deathbed… when you’re kicking yourself for ever taking for granted any moment you didn’t have a raw nose or sore throat… you shouldn’t have to settle for Campbell’s.
You’ll have this recipe to make you feel better.
Just last week, one of my very good friends was feeling under the weather— thankfully not COVID— and what better way to make someone feel better than dropping off homemade chicken noodle soup! FYI This sort of action immediately boosts you to best friend status, while also allowing you to steal a little bowl for yourself before gifting it away. Ok, even if you’re not sick, this soup is still good.
I followed a Basically recipe, crafted by the amazing Molly Baz— but of course, had to make a few tweaks to make it my own.
For this recipe, you’ll need:
1 3-4 lb whole chicken, or you can sub 2 breasts and 4 chicken leg quarters— but I highly, HIGHLY recommend going the whole chicken route
Salt
2 medium yellow onions
5 medium carrots, peeled
5 celery stalks
2 heads of garlic
1 tablespoon whole black peppercorns
½ small bunch dill
6 oz ditalini or other small pasta
Freshly ground black pepper
Start by seasoning the whole chicken generously with salt. Set aside.
Cut the two medium onions into quarters — keep the skins on. In Molly’s recipe, she talks about how the skins will add to the golden color of your soup, and who doesn’t want that? Peel your carrots, and roughly chop three of the five into 2-inch pieces. Coarsely chop three of the five celery stalks into similar lengths. Cut the heads of garlic in half crosswise. Set everything aside.
Combine the chicken, cut vegetables, black peppercorns and 2 large dill sprigs in a large pot. Cover with 14 cups of cold water and bring to a summer over medium-high heat. Cook, reducing heat as needed to maintain a summer. As the chicken cooks, a foam will start to form on top of the broth. Use a large spoon to skim off any foam. Let simmer for 25-30 minutes, or until the chicken breast reads 155 degrees.
Using tongs, carefully lift the whole chicken out of the pot and transfer to a cutting board. Let rest until cool enough to handle.
Using a sharp knife, remove wings, legs and breasts. You can following the carving directions from the original recipe.
Pull off and discard any skin from the legs and breasts, and return everything besides the breasts to the pot.
Continue to simmer the soup, continuously skimming the fat that rises to the top with a large spoon. Cook for about 40 minutes.
While the soup simmers, shred the cooled chicken breasts with two forks, and set aside.
Take the remaining two carrots and celery sticks, and slice crosswise into bite-size pieces. Finely chop the dill to yield ¼ cup.
After the soup has simmered for 40 minutes, use a pair of tongs to remove the two chicken legs and transfer to your cutting board. Strain the soup into a second large pot, discarding the bones, carcass, wings and vegetables.
In the new pot, bring the broth to a boil over medium-high heat. Add 6 oz ditalini or other small pasta shape. Cook for 5 minutes.
While the ditalini cooks, shred the meat off the 2 chicken legs, and discard the bones.
Add shredded chicken, sliced carrots and celery to the pot, and cook until pasta is completely cooked through and vegetables are tender, 5-7 minutes.
Remove pot from heat, and stir in the dill. Season with salt and freshly ground black pepper.
If any of the above was confusing or you’re not convinced that it’s incredibly simple to make your own broth, feel free to watch along as Molly makes this recipe herself.
And if small pasta noodles are not your thing, you can also opt for a wide egg noodle. If you go this route, just boil your pasta in a separate pot from the broth so the noodles don’t soak up all your broth, and your broth doesn’t get all starchy.
For what’s giving me life this week, it was making the most craggy, crunchy, delicious smashed potatoes and flank steak for the Inauguration. John Legend brought me to tears, but when doesn’t he? It was my bff Daniella being featured on a Girlboss reel for her awesome desktop hack. You can download a free desktop background on her website. It was baby Greta turning six months old—and yes, she’s getting more cuddly with age. It was taking my brother to his first-ever mani-pedi. Needless to say, this was a hilarious experience that I will cherish for the rest of my life.
It was watching the Chiefs win at our neighborhood spot—Highland T. Go get their tots, and while you’re at it, get yourself a bloody mary. It was making Alison Roman’s new cinnamon bun recipe— I don’t know about you, but anytime I use dry active yeast, I feel accomplished. And lastly, it was getting to snuggle with my mama for the last few nights. There’s nothing like being with your mom. And lucky for you all, next week’s newsletter is actually going to be from my mom! And my cousin Jack! A real two-for-one deal coming at you. They’re tag-teaming next week’s newsletter, so I can enjoy lounging in Palm Springs this weekend without wondering what what recipe to share with you guys.
Wish I was with you,
Maddie