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Chicken Soup for the Prairie Soul

EVERY KID GREW UP WITH CHICKEN SOUP. And probably continued eating it—likely from a can. Unfortunately, the salty commercial variety is a poor second cousin to a true homemade version. This soup comes mighty close to what I remember as a kid growing up on the North Dakota prairie, especially when made with real chicken (or turkey) broth. Serve with plain soda crackers or hearty whole wheat bread and butter. Egg noodles soon get mushy; for this reason, the soup is best when fresh. This soup is ideal for the day after Thanksgiving, a perfect use of leftover turkey (and stock made from the turkey carcass).

  • Egg noodles. Medium to wide egg noodles look better and have the smoothest 'mouth feel'.
  • Chicken. Best is cooked chicken (or turkey). A convenient alternative is canned white chicken but it barely comes close to the real McCoy.
  • Herbs. Dried or fresh parsley, rosemary, marjoram (or thyme), and sage produce the most flavorful soup. (I specify dry herbs in the recipe; use equivalent fresh if available).
  • Celery. If you're not using fresh parsley, include some chopped celery leaves to add color.
Total time 45-60 minutes. Serves 4 or so.

SHOPPING LIST:
  • Marjoram or thyme
  • Sage
  • Rosemary leaf
  • Cooked chicken
  • Cornstarch
  • Egg noodles
  • Onion
  • Celery
  • Chicken or turkey stock
  • Parsley
1
In large pot, heat butter, then cook gently ("sweat") until onions are transparent but not browned
  • 1 tablespoon butter
  • 1 medium onion, chopped
  • 1 celery rib with leaves, chopped
  • 1 carrot, finely chopped

2
Add, bring to boil, then simmer (covered) at least 15 minutes or until vegetables are tender


Cooking longer makes a more flavorful soup
  • 2 cups (16 oz) water
  • 2 cups (16 oz) chicken or turkey stock or broth
  • 8-12 oz cooked chicken, chopped
  • 1 tsp dry parsley leaves (if fresh, add in Step 3 below)*
  • 1/4 tsp dry marjoram (or thyme)
  • 1/4 tsp dry sage
  • 1/4 tsp dry rosemary leaf, crushed
  • Salt and ground black pepper to taste

3
Stir in and cook gently until slightly thickened (3-5 minutes)
  • 1 T cornstarch mixed with 1 T cold water
  • *1 T fresh parsley, chopped

Prepare egg noodles
  • EITHER: bring 2 quarts of water to a boil, add 4 oz egg noodles (about 2 cups) and cook until not quite done; then drain and stir noodles into soup. Serve immediately.
  • OR: stir 4 oz egg noodles (about 2 cups) into soup and cook until noodles are done.


Garnish servings with chopped fresh parsley or chives. Pass grated cheddar cheese around table.

rainbow

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