Posted by: literallydelicious | February 18, 2010

Chicken Soup Two

Yesterday I used the subject line without even mentioning it in the post. I’m not a big fan of chicken soup, but I love chicken and noodles. Not the stuff out of a can. Homemade chicken stock that’s rich and golden and has the ability to lower a fever with no more than a whiff or two. Okay, so I cheat and use frozen noodles, but that’s okay. The broth is what makes the dish.

I used to make broth with chicken breasts, or parts, or a whole carcass, but I was never totally overwhelmed with the product. Then the America’s Test Kitchen guys did their testing/tasting mojo and came up with the broth magic: wings. Every six weeks or so, I buy 4-5 pounds of chicken wings, make three big pots of broth, divvy ’em up and freeze ’em and . . . somewhere down the line, amazing chicken and noodles. According to the ATK guys, wings have the perfect proportions of fat, meat and bone, or something like that, to make the perfect broth. Mine is not to reason why; mine is to make and chow down.

There’s nothing that chicken and noodles won’t make feel better. Give it a shot.

Chicken and Noodles

4-5 pounds chicken wings

2 onions, peeled and roughly chopped

3-4 celery ribs, sliced


salt and pepper

1. Divide the wings among 2-3 stock pots. Do the same with the onions and celery (and toss in some carrots if you want). Season with a little salt and pepper to taste. (In my family, that’s a lot of pepper. Like 2-3 tablespoons per pot.)

2. Fill the pans with water and bring to a boil. Reduce heat to medium and let cook until wings are falling apart. Add more water as necessary.

3. Remove veggies and discard. Remove wings. (Here’s where ATK and I part paths: they throw the wings away.) Let the wings cool, then strip the meat from the bones and divide it among the pots.

4. Cool in the refrigerator if you can. Otherwise, once it’s cooled somewhat, ladle into storage containers and freeze.

5. To use: thaw broth. (I use freezer containers that will fit in my microwave.) Bring to a boil; stir in frozen noodles. (Reames are my faves.) Reduce heat and cook, stirring often, until noodles are tender.


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