Detroit Eats

Musings of A Detroit Based Food Fanatic

Chicken Noodle Soup –Not my Grandmother’s recipe

with 36 comments


soup 1

     I remember when I was young, and I was not feeling well, my mother would always come to my room with a hot cup of chicken noodle soup. This is a practice handed down to her by her mother. The idea behind this gesture was that chicken soup had some magical and medicinal quality that would not only comfort you it would make you feel better. I think probably most everyone has had this experience. It is a tradition that has been passed down from mother to child for generations. As it turns out chicken noodle soup, while rich in vitamins and minerals also contains anti inflammatory properties that reduce congestion in the upper respiratory system.

     My wife was feeling under the weather recently and I thought “what could I do to make her feel better?”. The answer was that I would make Chicken noodle soup for her. While I didn’t have an age old recipe to fall back on ( my mother always just heated up a can of Campbell’s) I had made chicken noodle soup enough to be comfortable taking a shot at it without falling back on someone else’s recipe. The soup turned out so well that I had to make a fresh batch the very next day because we had eaten it all. This recipe is very quick and easy and only take about 1 1/2 hours from start to finish.

I present to you now my version of chicken noodle soup.

Chicken Noodle Soup

 

1 medium onion, diced
2 stalks of celery, diced
2 carrots, diced
1 teaspoon of garlic, minced
1 teaspoon of Italian seasoning
2 medium boneless, skinless chicken breast, cooked and diced
64 oz low sodium chicken broth
1/2 packet of unflavored gelatin (available in every supermarket)
6 oz dry egg noodles, cook these in some boiling water and then cool under cold water. These will go into the soup last

 

 

Sauté the Onion, Carrot and celery in a large pot. Add garlic and Italian seasoning after 3 minutes. sauté for 1 minute longer.
Add the Chicken broth, reserving 1/2 cup, and simmer for 1 hour.
Sprinkle gelatin on reserved chicken broth. let sit for 5 minute to “bloom”.
Add Chicken meat and reserved broth/gelatin mix.First bring soup to a boil and the reduce it to a simmer for 15 minutes more.
During the last 5 minutes add the cooked egg noodles.

 

Could I have made my own stock for this? Well, yes I could have, but the process would have been much longer. I wanted something quick, easy and satisfying. Also I just wanted white meat chicken in my soup.

Why did I use unflavored gelatin in this recipe? Gelatin occurs naturally in stock .   It is created when the cartilage in the chicken melts. Anyone who has looked on the bottom of the pan a roast chicken is in after it has been refrigerated has seen the gelatin that forms on the bottom of the pan.It is highly desirable because it gives the stock a rich texture and flavor. Commercial broth doesn’t have gelatin. I just add it back through the use of unflavored gelatin

What does “bloom” mean? It is when the gelatin crystals absorb moisture. If you just sprinkled powder gelatin on your soup it could clump.

Do I have to use egg noodles? No. Use any noodle you want or have. The first batch of this soup I made was with stars.

Enjoy!

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Written by Ed Schenk

February 10, 2010 at 12:51 am

36 Responses

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  1. I love homemade soups, especially quick and easy ones. Thanks for explaining the use of gelatin. I was wondering why you added that in your soup. I use cartons of chicken broth all the time. It’s such a timesaver.

    Thanks for visiting my blog and leaving comments. I really appreciate you stopping by.

    Jamie

    February 16, 2010 at 5:46 am

    • The gelatin will make a big difference and is available in any supermarket.

      Ed Schenk

      February 16, 2010 at 6:02 am

  2. That chicken noodle soup looks really good! Homemade is always the best!

    Kevin

    February 14, 2010 at 9:14 pm

    • I’ve just about been living on Chicken Noodle soup the last 2 weeks. It’s so satisfying.

      Ed Schenk

      February 15, 2010 at 12:37 am

  3. Great recipe. I love the questions and explanations at the end – it’s a great idea to include more detailed information!

    Fig and Cherry

    February 14, 2010 at 7:28 am

    • I am glad that you enjoyed it. Everyones kitchen etc. is different so sometime it take a different approach. A good example of this is in baking.

      Ed Schenk

      February 14, 2010 at 9:14 am

  4. Thanks for visiting Ed! Glad you liked the crepes. I enjoyed reading about your cheese making too. You make the yeast for the bread too?? Awesome!

    ruchikacooks

    February 12, 2010 at 7:01 am

  5. Ed,
    This is my kinda soup here. When I was the Saucier at the Hyatt Regency in NOLA, used to make this about every other week. Always ran out too!

    Regards,
    CCR
    =:~)

    Cajun Chef Ryan

    February 12, 2010 at 4:48 am

    • I don’t know anybody who doesn’t like Chicken noodle soup.
      You probably made your own stock and got that nice gelatinous texture. At home I am just using canned broth so I cheat.

      Ed Schenk

      February 12, 2010 at 5:10 am

  6. What a great tip to add gelatin to boxed stock. I’d never have thought of doing that!

    Hope your wife is feeling better. That awesome soup ought to have done the trick.

    Mags

    February 12, 2010 at 3:05 am

  7. Nothing is better than chicken noodle soup!!!
    Thanks for stopping by my blog!

    leslie

    February 12, 2010 at 2:17 am

  8. Hello Ed,

    This is one excellent comforting & good for you soup!! Lovely!!!

    Greetings from Brussels, Belgium!

    Sophie

    February 12, 2010 at 12:40 am

  9. That looks much better than my chicken salad sandwiches, although I will acknowledge that both have their place.

    Debi Morris

    February 11, 2010 at 11:39 pm

  10. Chicken noodle is such a “cure what ails you” soup. Your version looks warm and wonderful!

    theUngourmet

    February 11, 2010 at 3:13 pm

  11. What a great chicken soup recipe. I love the addition of Italian seasoning. It’s a perfect meal for the cold weather we’re having these days!

    lisa (dandysugar)

    February 11, 2010 at 1:22 pm

    • You are right. It’s been keeping me warm and satified for about a week now!

      Ed Schenk

      February 11, 2010 at 1:26 pm

  12. hi Ed, came here through Foodlyrics !! good to know abt you..and great space here !

    SE

    February 10, 2010 at 10:19 pm

  13. Hi Ed,

    Thanks for stopping by.

    I love chicken noodle soup too (*who doesn’t?) My version would be different with yours depend on where we grew up

    Indonesia Eats

    February 10, 2010 at 12:20 pm

  14. This looks yummy! I think I’ll try this and substitute mozzo balls for the egg noodles.

    Victor Panichkul

    February 10, 2010 at 12:06 pm

    • The key is the use of the unflavored gelatin to enrich the broth!

      Ed Schenk

      February 10, 2010 at 12:09 pm

  15. I’m looking forward to trying this in chicken soup weather. Too hot here right now.

    kitchen hand

    February 10, 2010 at 11:14 am

  16. I love a good classic chicken noodle soup. Looks good.

    Culinary Cory

    February 10, 2010 at 10:06 am

    • The extra added gelatin is imortant. It gives the soup mouth feel!

      Ed Schenk

      February 10, 2010 at 10:15 am

  17. Yum, yours looks so warming and delicious! I never thought to add Italian seasoning.

    Almost Slowfood

    February 10, 2010 at 3:56 am

  18. What a great recipe, Ed, and what a caring husband you are to make your wife homemade chicken soup. My husband loves me, but he would just pour from the can, haha! Looking forward to seeing more from this great blog of yours!

    Georgia

    February 10, 2010 at 2:18 am

    • Glad you enjoyed it. I have made it several times in the last week. I guess I’m on a chicken noodle soup kick!

      Ed Schenk

      February 10, 2010 at 2:39 am

  19. Looks beautiful. I like your addition of Italian Seasoning. I’ll have to remember to try that next time I make this soup.

    leaannbrown

    February 10, 2010 at 2:02 am


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