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The classics

Chicken Noodle Soup

The noodles never go in the pot

A noodle left in broth keeps drinking it, and by the second day there is no soup left. Grandma Vivian cooked hers separately and put them in the bowls, never in the pot. Ten ingredients, six steps, an hour at a bare tremble, the foam skimmed twice and the boiled vegetables thrown out before the fresh ones go in. Almost every line here is about restraint.

Serves 6 · prep 20 min · cook 1 hr 15 min

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Chicken Noodle Soup laid out as an image, Watercolor style

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The ingredients

  • 2 lb chicken thighs
  • 4 carrots
  • 3 celery
  • 1 yellow onion
  • 3 garlic cloves
  • 8 oz egg noodles
  • 4 sprigs thyme
  • 2 bay leaves
  • 1 bunch parsley
  • salt and pepper

How to make it

  1. Cover the chicken thighs with cold water, bring it up slowly, and skim the grey foam off twice.
  2. Add the onion halved, two of the carrots whole, one celery stalk, the garlic, the thyme and the bay leaves, and hold it at a bare tremble for one hour.
  3. Strain everything, throw away the boiled vegetables, and pull the meat off the bones.
  4. Cut the remaining carrots and celery small and cook them in the clear broth for eight minutes.
  5. Cook the egg noodles separately in salted water, and put them in the bowls, not in the pot.
  6. Return the chicken to the broth, taste hard for salt, and finish with the parsley off the heat.

What makes the difference. The noodles never went in the pot. She said a noodle left in broth keeps drinking it, and by the second day there is no soup left.

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