Pirates Pantry

Plundering the seven seas for grub worth preserving

Hearty Chicken Noodle Soup

soupmain-dishstovetopcomfort-foodmake-aheadwinteramerican

Prep
25 min
Cook
1 hour
Total
1 hour 25 min
Servings
8

For the Homemade Egg Noodles

The key to this golden bounty is to make the noodles small enough to fit on a spoon, as they will swell considerably when cooked. Consider making them 10% smaller than you think they should be

Ingredients

  • 1 cup bread flour
  • 1 large egg
  • 2 tablespoons water
  • 1 pinch salt

Instructions

  1. In a medium bowl, combine the flour and salt.
  2. In a small bowl, whisk together the egg and water.
  3. Pour the egg mixture into the flour and stir until a shaggy dough forms.
  4. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until it becomes smooth and elastic.
  5. Cover the dough and let it rest for at least 15 minutes while you prepare the soup.
  6. Once rested, roll the dough out very thin and slice into small, noodle-like pieces.

Prep: 15 min • Cook: 5 min • Wait: No time

For the Soup Base

Don't let the garlic burn, or it will turn bitter. Cook it just until fragrant, quick as a ship's bell

Ingredients

  • 1 medium onion, diced
  • 4 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 tablespoon fresh thyme, or 1/2 tablespoon dried thyme
  • 2 pieces bay leaves
  • 9 cups chicken broth
  • 1 tablespoon soy sauce
  • ¼ cup chopped fresh parsley, or 2 tablespoons dried parsley
  • 1 to taste salt and pepper
  • 2 pounds bone-in chicken thighs
  • 1 piece boneless, skinless chicken breast

Instructions

  1. In a large pot or Dutch oven, heat a little oil over medium-high heat. Add the chicken thighs and cook until mostly done and a golden-brown crust, or "fond," has formed on the bottom of the pan.
  2. Remove the chicken thighs from the pan and set them aside to cool.
  3. Reduce the heat to medium and add the diced onion, carrots, and celery to the pot. Cook for a couple of minutes, stirring occasionally, until softened.
  4. Add the minced garlic, thyme, and bay leaves to the pot and cook for another minute until fragrant.
  5. Use a little of the chicken broth to deglaze the pan, scraping up all the precious fond from the bottom.
  6. Transfer the vegetables and their contents to a large pot.
  7. Add the remaining 9 cups of chicken broth, along with the bones from the cooked chicken thighs and the raw chicken breast. Bring the mixture to a boil, then reduce heat to a gentle simmer for at least 30 minutes, or up to an hour, to develop the broth's flavor.
  8. While the soup simmers, shred the cooled chicken thigh meat and dice the cooked chicken breast.
  9. Remove the bay leaves and the chicken bones from the pot.
  10. Add the shredded chicken meat to the soup.
  11. Bring the soup to a simmer and add the prepared noodles. Cook until the noodles are done, which is usually when they float to the top.
  12. Stir in the soy sauce, parsley, and season generously with salt and pepper to taste.

Prep: 10 min • Cook: 55 min • Wait: No time

Notes

This soup is a warm, restorative bounty, perfect for curing any land sickness. This seaworthy feast is best enjoyed fresh, but leftover soup can be stored in an airtight container in the galley (refrigerator) for up to 3 days. A squeeze of fresh lemon juice at the end can brighten the flavors and cut through the richness.