“All good vacations end in illness.” Thus goes the saying, anyway! After a week spent sunning myself lazy on the white sandy beaches of the Bahamas, it would appear I’m sick…always good to be a cliché!
With two young whippersnappers in the family, cold and flu season strikes quite regularly only to be passed around like an old Christmas fruit cake we all love to hate.
As a cook, I’ve comforted nieces and Mamaw, sister, Papaw and brother-in-law with a bowl of homemade chicken noodle soup. I’ve served it in decadent copper pans to entice them from bed to table. I’ve served it with a good tale from Beatrix Potter.
But the best thing about this homemade remedy are the woody hints of rosemary floating in the chicken stock, a verdant nod to the joys of spring. A get well soon hallmark card steaming from a mug of soup. xoxo
- 1 (0.75oz) bone-in, skin-on chicken breast, washed, dried
- 2 medium carrots, ends removed, chopped
- 1 celery stick, chopped
- 1/4 yellow onion, chopped
- 1 clove of garlic
- 1 bay leaf
- 3 sprigs of parsley
- 2 sprigs of thyme
- 1 small sprig of rosemary (a little goes a long way!)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black peppercorns
- Reserved stock, solids discarded
- Reserved chicken breast, shredded, bones & skin discarded
- 1 tablespoon butter
- 1 tablespoon Extra Virgin Olive Oil
- 2 medium carrots, peeled, chopped
- 1/2 yellow onion, thinly sliced
- 1 celery stalk, chopped
- 1 garlic clove, minced
- 1½ tablespoons all-purpose flour
- 1 teaspoon Better than Bouillon Chicken Base
- 1 cup chicken stock
- 4 oz De Cecco Egg Pappardelle (no. 101)
- 1/4 cup of frozen peas, thawed
- Sea salt and fresh cracked pepper
- 1 teaspoon fresh parsley, for garnish
- Like Julia Child always said, "don't crowd the mushrooms!" This is a good time to pick a saucepan large enough for the finished soup! We will use the same pot from start to finish!
- Start by making the stock. Keep it simple! Throw everything in the chosen saucepan adding enough cold water to cover the chicken by 1 inch.
- Simmer over medium heat for 45 minutes until the chicken breast is cooked through showing no signs of pink when pierced with a knife. Remove the chicken breast from the stock and separate the white meat from the bone and skin. Return the bone and skin to the pan and continue simmering the stock for an additional 30 minutes until golden yellow!
- Remove the stock from the heat and strain through a colander set over a large heatproof bowl. Discard the solids and reserve the stock and the white chicken meat. Wipe down the saucepan in preparation for the soup!
- Melt the butter and EVOO over medium heat. Prep, chop and season the carrots, onion, celery and garlic clove adding them to the melted butter and oil cooking until softened.
- Sprinkle with 1½ tablespoons of flour and the 1 teaspoon chicken base cooking for 1-2 minutes until the flour is cooked through.
- Pour in the reserved quick stock and add the pasta, cooking for 6 minutes or until the pasta is al dente. Stir in the shredded chicken and the thawed peas, tasting for seasoning and thickness. You may need to add up to an additional cup of chicken stock depending on desired thickness. Garnish with parsley, season and serve steaming hot.
- A pot of soup is only as good as the leftovers! This recipe is born out of necessity as it's always hard to find a "small" bone-in, skin-on chicken breast. Not to mention, I should probably make enough for What About Bob and the family too, huh!