Chicken Soup is Good for the Soul

Every now and again, I like to reach back – way back – and shake off a recipe that we’ve shared before, although it’s been a while. Today’s recipe is one that we’ve had before, six years ago almost to the day. Oh, and don’t you just love the Soup Tureen?

A while back, while wandering through an antique mall, I came across a booth that sold nothing but Soup Tureens. Some were complete, with a lid, tureen, platter and matching ladle. Some, like the one featured at the top, were missing their platter or ladle or both. This was my first tureen. It was not to be my last. Had I kept it, I would now have five in my collection now. I gave this one to my sister. She and her husband were restoring a Craftsman Farmhouse to its original glory. Her kitchen was blue, and this particular tureen just seemed more at home with her.

Of the four remaining with me, all but one is solid white. I have long since discovered the simplicity of all white – with colors and themes introduced through linens, napkin rings or centerpieces. It makes setting the table so much easier.

We aren’t here to talk about soup tureens in particular, although I do wish we could return to that time when things were set just so, when meals were enjoyed at a table, when the outside world was left outside. But then again, I’m one of these people who remembers no white after Labor Day, or the color of one’s shoes can never be lighter than the lowest hemline. I rather like the liberties of today with the civility of yesteryear.

Oh my, I really have wandered off topic, haven’t I? This was suppose to be a piece about how good things come to those who wait and that patience does produce delicious fruits. This soup recipe was my first attempt at Chicken Soup completely from scratch. While you do have to wait a day before indulging, the flavors are wonderful. It a soup I don’t make very often (since patience isn’t exactly my strong point) but it is one I do like to make once in a blue moon. And it seems that lately I’ve been in a soup for the soul frame of mind. There is a peace that comes from a bowl of soup that seems to reach deep into the soul. Must be why we think of soups as comfort foods.

Two-Day Chicken Noodle Soup
3 Celery Ribs
1-1/2 cups Baby Carrols
1 Bell Pepper, any color
1 Yellow Onion
3 Garlic Cloves
1 whole Chicken (about 3-1/2 lb)
2 fresh Bay Leaves
2 teaspoons Salt
1 teaspoon dried Thyme
1/2 teaspoon Black Pepper
2 cups Chicken Stock
Water as needed
2 cups Wide Egg Noodles

Chop celery and baby carrots. Stem and seed bell pepper, cut into strips. Peel and dice the onion. Peel and mince the garlic. Set aside until ready to use.

Place whole chicken, breast side up, in a large pot. Distribute vegetables and seasonings evenly around and over chicken. Add Chicken stock and enough water to cover chicken three-quarters of the way up. Bring to a boil over high heat.

Reduce heat to medium-low, cover and simmer until chicken is cooked through and juices run clear, about 2 hours. Midway through, turn chicken breast side down to allow juices to flavor the meat.

Remove chicken from pot. With a large fork and tongs, remove all the skin from the chicken and discard. Cut the meat from bones, discard carcass. Cut chicken meat in to large chunks. Set aside.

With a slotted spoon, remove all the vegetables from the pot, leaving only the soup stock. Fish bay leaf from vegetables; discard, then mix vegetables with chicken meat. Place in a gallon food storage bag, lay flat in the refrigerator.

Pour soup stock into a large container fitted with a lid. Place in the refrigerator over night. As the stock cools, the fat from the chicken will float to the surface and harden. Skim this layer of fat off as much as possible before proceeding.

In a large pot over medium-high heat, warm stock with chicken and vegetable mixture. While the soup warms, bring a large pot of salted water to a rapid boil. Cook egg noodles in salted water about 8 minutes, or until tender.

Drain noodles well, add to the chicken soup; stir to combine with the vegetables. Ladle soup into large bowls and serve with plenty of warm bread.

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Lord, go up to the place of Your rest!