Chicken noodle soup

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5-year-old: I know how to say “duck” in many languages.

Me: How do you say it in Vietnamese?

5-year-old: Vit.

Me: French?

5-year-old: Canard.

Me: Spanish?

5-year-old: Quack-quack!

Chicken noodle soup

(Adapted from Smitten Kitchen)

Broth:
2 lbs of chicken wings + 2 drumsticks (or 2 carcasses leftover from a roast)
4 quarts water
1 large onion (peeled, halved)
2 garlic cloves (peeled, smashed)
1 large carrot (peeled)
1 celery rib
1 tbs kosher salt
1/2 tsp dried thyme
1 tbs tomato paste
1 bay leaf

To finish:
2 boneless skinless chicken breast halves
2 large carrots (peeled, diced)
1 large leek (trimmed, sliced into 1/2″ pieces)
2 celery ribs (chopped)
9 oz noodles of your choice
Chopped fresh parsley (optional)

  1. Combine all ingredients in a large stock pot over high heat.
  2. Once boiling, reduce to gentle simmer.
  3. Skim foam.
  4. Cover with a lid and cook for 2 hours. Note: Alternatively, use a slow cooker and cook on Low for 10 hours (or High for 5 hours).
  5. Add chicken breasts and cook for 20 minutes.
  6. Remove cooked chicken breasts and set aside.
  7. Add diced carrots, leek, celery and cook for 5 minutes.
  8. Add noodles and cook for another 10 minutes.
  9. Meanwhile, chop chicken into small pieces.
  10. Add chicken back to the soup, and cook for 2 minutes.
  11. Serve hot with chopped parsley if using.