MY MOTHER-IN-LAW’S CHICKEN SOUP
My mother-in-law taught me her version of chicken noodle soup, and I’ve used it ever since! Nothing earth-shaking here, just some added twists for the trying.
Ingredients:
Several cups of shredded chicken. (Save time on a weeknight and use rotisserie chicken. I like the flavor of chicken thighs so you can bake skinless, boneless thighs in the oven for about 25 minutes at 350 F while doing prep as well. If you have time, cook a whole chicken in water with carrots and celery to make your own broth)
4 cups of chicken broth. (I like bone broth. You can use low-sodium canned broth as well. Or use the broth you made with your chicken!)
2 cups of warm water (You’ll add to make more soup)
Two tablespoons of butter, unsalted, preferred
One tablespoon of olive oil
One large or two medium carrots. Peeled and cut into thin rounds.
Two celery stalks. Diced
One-half cup of chopped onions.
One clove of garlic, minced. (I prefer fresh vs jarred minced garlic)
One-half lemon
Two teaspoons of cumin
A pinch of red pepper flakes. (This gives your soup some zing. And it will open your sinuses if you have a cold!)
Salt and pepper to taste
Other veggies? If I have spare fresh veggies like broccoli, I’ll cut it up into small pieces and throw it in.
Spinach? I throw that in to wilt at the end if I have it in the fridge.
Pasta. My picture shows egg noodles. I use those most often, but I’ve thrown in gluten-free orzo or whatever curly pasta is laying around the pantry as needed.
Prep:
Set some salted water to boil for your pasta while you prep your veggies. (Unless you are making your own broth by cooking a whole chicken. Complete that step first, then start your water. I always start water to boil for pasta first since that can take a while)
Melt your butter and add your oil to your soup pot.
Add your onions, then cook on medium-low heat until translucent.
Add your veggies and cook for a few minutes until they begin to soften
Add your garlic and cook for a minute or two until fragrant, but don’t let it burn!
Add some salt and pepper to taste
Put in your chicken broth then add 2 cups of water.
Add the cumin and red pepper flakes.
Put in the half lemon. No need to squeeze it. The juice will release as the soup heats up.
Hopefully, your pasta water is at a boil. Cook your pasta per directions until al dente.
While the pasta cooks, add your cooked chicken and let your soup heat up at a rapid simmer.
Once the pasta is done, remove with a slotted spoon for curly pasta or tongs with traditional egg noodles and add to your soup pot.
Add a scoop of pasta water to your soup pot.
If you have spinach, wilt that into the soup.
Taste and adjust seasonings to your taste.
Remove the lemon and serve!
Sometimes, I sprinkle some grated parmesan or pecorino romano cheese on top
You could make this a veggie soup using vegetable stock and take out the chicken as well!
Do you have any favorite chicken soup or vegetable soup recipes? Send your ideas to share at @pfp_md_corner on IG!