Chicken noodle soup


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)

For a 7-quart slow cooker

2-3 chicken carcasses
5 quarts water
1 large onion (peeled, halved)
3 garlic cloves (peeled, smashed)
1 large carrot (peeled, cut 2″ length)
2 celery rib
1 tbs kosher salt
1/2 tsp dried thyme
3 oz tomato paste
2 bay leaf

To finish:
2 lbs boneless skinless chicken breast thighs (cut into 1″ cubes)
3 large carrots (peeled, diced)
1 large leek (trimmed, sliced into 1/2″ pieces)
2 celery heads (chopped)
1/2 lb dried spaghetti (brake into 2″ length)
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 4 hours).
  5. Taste and season with salt.
  6. Add chicken pieces and cook for 20 minutes.
  7. Add diced carrots, leek, celery and cook for 5 minutes.
  8. Add noodles and cook for another 10 minutes.
  9. Taste again and readjust if needed.
  10. Serve hot with chopped parsley if using.