My man loves his momma’s Chicken Noodle Soup!
For the past two years, since my man and I have been together, he always rants and raves about his momma’s “Chicken Noodles” (he never says Chicken Noodle Soup) when it starts to get cold. Here is a little something about me, when someone who is close to me say their momma, daddy, grandfather, grandmother, or whomever makes a dish that is amazing to them, I make it my personal mission in life to try their dish and make it better or different. I know, I know. I shouldn’t take things so seriously, right? Truth be told I really don’t it is just the cook in me. I never go back to the source and go, “BOOM! IN YO FACE! I MAKE SOUP BETTER THAN YOU, YOUR RECIPE IS NOTHING…NOTHING!” I really don’t do that. I give homage to the generations before me because I know they can really throw down things better than I could ever figure out. HOWEVER, If I could at least have people say, “My momma’s fried chicken is the best, but that Nicole’s fried chicken is up there too”, I’m happy.
Now, there is nothing really complicated about making Chicken Noodle Soup. It’s only broth, chicken, veggies, and noodles. Pretty simple. However, due to how much my significant other rants and raves about his mom’s soup I began to wonder if there could be more to the story than what I know. Maybe she uses a different cooking technique? Maybe she uses a special blend of spices? So, I asked her what she puts in her chicken noodle soup and she said pretty much what we all know to be in the soup; chicken, noodles, veggies, flour, and broth. So I’m like, “That’s it! I got this.” I went into the kitchen and made the chicken noodle soup the best way I figure to make it and hope for the best. I made some cheesy biscuits to go along with it and, DRUM ROLL PLEASE…….My “Chicken Noodles” was just as good as his momma’s. I was super happy and excited.
So, just in case “momma” is reading, let me say, I will never take the place of your soup. Therefore, to him, my soup will never compare to your soup because you are a momma. HOWEVER, if you ever want to get an unbiased opinion, we can find someone and ask who makes the best soup. We can throw them bowls if you want to :-). I’m just playing. Love you momma.
- 3 lbs. chicken thighs (about 6)
- 2 tbsp. olive oil
- 2 tbsp.butter
- 3 whole carrots, chopped
- 3 celery stalks, chopped
- 1 large yellow onion, chopped
- 2 garlic cloves, minced
- ¼ c. flour
- 4 c. chicken stock
- 4 c. water
- 1 lb. egg noodles
- ½ tbsp. oregano leaves
- ½ tbsp. basil leaves
- ½ tbsp. parsley
- salt and pepper to taste
- Preheat oven 350 Degrees
- Season the chicken thighs with salt and pepper. Place in the oven and bake for 25-30 minutes. Once the chicken has baked, remove from the oven and transfer the chicken to a cutting board or plate to allow it to cool. Pour the chicken fat into a large measuring cup and set aside.
- In a large pot on medium heat, add the olive oil and butter and allow to heat. Next, add the carrots, celery, and onions and allow to cook until the veggies become soft and translucent about 10 minutes. After the 10 minutes have passed, add the garlic and stir just until fragrant. Now, add the chicken fat to the veggies and allow to simmer on low to medium heat for another 5 minutes.
- Sprinkle the veggies with the flour and stir. Now, add the chicken stock, water, and stir. Allow simmering for about 20 minutes. While the broth is simmering, begin to shred and tear pieces of the chicken with your hands (you can discard the skin or add it for more flavor). Add the chicken, oregano, basil leaves, and parsley to the broth and stir. Next, add the egg noddles to the broth and stir and reduce heat to low. Allow simmering for 15 minutes or longer. If the soup becomes too thick, add a half cup of water or chicken broth at a time until the desired consistency is reached. Season with salt and pepper and serve!