Chicken Noodle Soup
From The City Tavern: Recipes from the Birthplace of American Cuisine, ©2009 by Walter Staib
In colonial times, chickens were raised mainly for their eggs, which were prized for baking. Older chickens that no longer produced eggs were then used in stews and soups like this one. These chickens normally were fattier than younger hens, and colonial housewives used this to their advantage by rendering the fat to use as a flavorful alternative to butter or lard in other dishes. Adding egg noodles, a traditional German preparation, lent texture to the soup and served as a means of transforming the soup into a more hearty meal that could feed an entire family.
Serves 6 to 8
- 1 tablespoon unsalted butter
- 1 medium onion, peeled and chopped
- 3 ribs celery, chopped
- 2 large carrots, peeled and chopped
- 3 quarts Chicken Stock
- 1 sprig fresh thyme
- 1 pound boneless chicken (white or dark meat), cooked and chopped
- 8 ounces Egg Noodles , cooked and drained
- Freshly ground black pepper
- Chopped fresh parsley, for garnish
In a medium saucepan, sauté the onion in the butter over medium heat, until softened and translucent, about 3 to 5 minutes.
Add the celery and carrots, and sauté for 3 to 5 minutes more, until softened.
Stir in the stock and thyme, and bring to a boil over high heat. Reduce the heat to low, and simmer for about 30 minutes, until the stock is reduced by one-third.
Lift out the thyme and add the chicken and egg noodles. Simmer until heated and season with salt and pepper.
Serve the soup in a tureen or in individual bowls garnished with parsley.