…and not even my Grandma’s for that matter! This chicken soup derivation is one I have refined over the years. Classic chicken noodle is okay, but this one cranks-it-up a notch. I’m drawn to the flavors of herb roasted chicken, and this soup incorporates some of that savory, richness with fresh lemon, fresh thyme, white wine & garlic. A perfect soup when you feel a cold looming, though I make it regularly & freeze leftover batches for a rainy day (or even just a foggy one will work in Southern CA). This soup is best enjoyed with toasted pieces of fresh sourdough bread; the perfect compliment. Recent travels have left me feeling a bit depleted, so I’d say it’s the perfect time for another batch!
Here is how to get a batch started in your kitchen…
- 4 large chicken breasts (bone in, with skin)
- 4 lemons, juiced (zest of 2 of them, avoid pith)
- 1 lemon quartered, for making stock
- 5 ribs celery
- 2 sweet onions (or 1 very large onion)
- 12 cloves garlic
- 1 bunch of fresh thyme
- 2 large carrots
- 1 bag (16 oz) of egg noodles (Pennsylvania Dutch) *We'll use ~1/2 bag
- 1 8-oz can additional chicken broth (low sodium)
- 1 32-oz carton chicken stock (low sodium) *will use to make stock
- 2 cups water
- ½ - 1 cup white wine (dry, not sweet)
- 1 stick butter
- kosher salt, black pepper, paprika, poultry seasoning, dried thyme
- fresh sourdough bread for dipping
- In a large pot, place chicken breasts (season first with salt, pepper, paprika and about ¼ tsp. poultry seasoning), ½ small onion quartered, 2 celery ribs with leaves cut into chunks, lemon (quartered & squeezed over chicken), 6 garlic cloves (cloves peeled & smashed), 1 tsp dried thyme, and several sprigs of fresh thyme. Add carton of chicken stock & 2 cups water, as needed to just cover chicken in pot. Simmer on low-medium for until chicken breasts are cooked through, but not overcooked! (avoid a rapid boil here), anywhere between 40 min- 1hr, but mine took less.
- Now we'll strain the pot of stock, setting aside cooked chicken breasts in another bowl to cool. Reserve all strained broth to add to soup.
- Chop large onion, celery, & remaining garlic cloves, well.
- Slice carrots, thin-medium.
- When chicken is cooled, remove skin & shred white breast meat, set aside (watch for bones).
- Remove individual, fresh thyme leaves from stems & chop (about 5 Tablespoons, or roughly 10 large sprigs or so)
- Zest 2 of the lemons, and juice 4 (strain any seeds), set aside
- Preheat large enameled cast-iron pot, add 1 stick butter and allow to melt, but not brown.
- Once melted add chopped garlic, onion, ½ teaspoon Kosher salt, 1 tsp coarse black pepper, and ½ tsp paprika.
- Sauté for a several minutes, until tender.
- Now add celery and little of cooking stock as needed.
- Next add the chopped fresh thyme, and strained homemade stock (you already set aside) & chicken broth.
- Let mixture come to temperature & add your shredded chicken meat. (You're pot should be simmering on medium-low at this point).
- Add zest of 2 the lemons and juice of the reamining 4.
- Add the carrot slices. Allow to simmer for about 15 more minutes on medium-low, lid on.
- Now add little over ½ package of the dry egg noodles & bring soup to a low boil.
- Cook noodles until al dente, ~7 min with lid partially on.
- Reduce heat to mild simmer and add ½ cup non-sweet white wine & continue to simmer on lowest setting.
- Depending on liquid ratio (noodles will soak up quite a bit), you may want to add an extra can of chicken broth, (however, the soup should be really chunky with all of the shredded chicken & noodles).
- Add salt & pepper to adjust to added liquid accordingly.
- Toast thick sourdough bread slices, and serve warm with soup & for dipping.
The aromatic garlic & thyme make the kitchen smell fantastic! This one couldn’t be more perfect on a cold or rainy night when you’re stuck inside. I recommend making a big batch, because left overs don’t last too long with this one:)
SO, take that seasonal cold germs!!
I hope you enjoyPin It