After The Crud went around our house for about a month, we lived on homemade chicken soup. We were a bunch of hacking, coughing, sniffling snotheads and this soup made everyone feel sooooo much better.
It’s quite simple to make and can be made in small or large quantities. We made a large pot since there were several of us that were sick. We also didn’t feel much like cooking and since many of the ingredients were in our pantry or fridge anyway, it wasn’t a big deal to prepare and didn’t take a whole lot of thought. Hey, when I’m sick, count me in for not much thought. I’m all over that.
For best results always use fresh, organic chicken, preferably thighs. The thigh meat is the most flavorful and lends itself well to soups. For a large stew pot take about 4-6 good-sized thighs and boil them in slightly salted water (I usually fill the pot 1/2 full of water) until the meat is falling off the bones. For extra flavor you can also add a few cloves of whole garlic. Be sure to remove these when you strain the soup.
Strain the chicken and set aside the broth. When the chicken cools enough to be handled, remove all bones, cartilage and skin. I usually set the cartilage and skin aside for the dogs. No bones, though, as cooked bones are a no-no.
Put the meat back into the pot with the broth and add fresh, cut carrots (or whole baby carrots), celery, sweet corn, salt, pepper, garlic powder and approximately 1.5 cups of egg noodles. You can also use rice (I prefer arborio rice) and you may adjust the amount of noodles according to how you prefer your soup. Note–if you prefer your veggies cooked until soft, you might want to wait before adding the egg noodles. I prefer crunchy vegetables so the standard cook time of 7 minutes for pasta is good enough. I don’t know anyone who likes overcooked, mushy pasta, though. Yuck!
I wait until the soup is done and add the avocado to the bowl I am going to pour my soup into, so it doesn’t break down and make the pot of soup cloudy. Add as much or as little as you like. I can never get enough avocado, so I pile it in there. Chop a small amount of fresh cilantro and sprinkle over the top and voila! Soup’s on!