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Cure a Cold with This Chicken Noodle Soup

trick kids into eating vegetables

Chicken Noodle Soup

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Serves: 6

Ingredients

SOUP:
12 cups chicken broth (see homemade recipe below)
2 cups peeled and finely diced mixed celery root and carrots
2 cups chopped or shredded cooked chicken
6 ounces egg noodles (about 4 cups)
2 cups very thinly sliced kale (remove and discard tough stems)
Salt and freshly ground pepper
CHICKEN BROTH:
3-4 pounds chicken parts
1 large onion, chopped
1 celery root, peeled and chopped
4 garlic cloves
4 quarts water
Salt

Instructions

1. Bring the broth to a boil in a large soup pot. Add the celery root and carrots and simmer until tender, about 20 minutes.

2. Add the chicken, noodles, and kale. Stir well and simmer until the noodles are tender, 15 to 20 minutes.

3. Season with salt and pepper. Serve hot.

Chicken Broth

Makes 2-3 quarts

1. Combine the chicken, onion, celery root, and garlic in a large soup pot. Add the water. Bring almost to a boil, then immediately reduce the heat and simmer gently, partially covered, for 2 hours. Do not allow the broth to boil.

2. Strain and discard the vegetables. Remove the meat from the bones and save the meat for another use, such as chicken salad.

3. Chill the broth for several hours. Skim off the fat that rises to the top and hardens.

4. Season with salt, or leave unsalted to use as a base for soup and grain dishes. Use immediately, or refrigerate. The broth will keep for about 3 days in the refrigerator or 4 to 6 months in the freezer.

Notes

Boiling doesn’t ruin a broth—it just makes it cloudy. Kale in soup gets less and less delightful each time it is reheated. If you expect to have leftovers, you can cook the kale in a little broth and add it to individual servings.

From Recipes from the Root Cellar
270 Fresh Ways to Enjoy Winter Vegetables
by Andrea Chesman