- Begin by making the chicken stock if you’re using cubes. Pour into a measuring jug with a spout.
- In a large stock pot, add oil and butter and let it melt over medium-high heat. Working quickly, add 2 tbs of flour and whisk till it becomes a roux. Lower the heat and add milk, whisking constantly till it becomes a thick paste.
- Add the chicken stock, again whisking constantly to make sure there are no lumps. Turn up the heat to medium high and stir till the liquid is cloudy. Turn the heat down and cover with a lid.
- In a separate small saucepan, add some butter and saute the celery, carrots and onions till they’re cooked down and translucent. Open the stock pot lid and add this mixture to the soup. Stir to combine. Add a bunch of finely chopped celery leaves, boiled noodles, seasoning and stir again till combined. Serve immediately with some crusty french bread!
The chicken noodle soup is an epitome of comfort food. It’s the poster child for cold nights and breezy dinners. Its meant to look effortless while doing away with all evidence of you slaving over this soup. Or so I thought anyway. Till I made it, I was convinced that this soup is going to make me sweat. At the same time, I didn’t want to ruin the image of this comfort soup 101 and wanted to take all the necessary precautions to make this perfectly. So as if that wasn’t enough pressure, I also decided to do it right – make my own chicken stock. There was no way I was injecting any off-the-shelf flavor into this.
Using the chicken stock I made yesterday, I made chicken noodle soup. Originally meant to be chicken and rice soup, I added noodles for a healthier twist. Here’s the revelation: this soup is perfect for cold evenings or making an uninvolved dinner. It doesn’t take up too much time or resources. Just perfect to curl up on the couch with celery loaded soupy noodles and a movie!
Chicken Noodle Soup
Serves: 4 as dinner, 6 as first course
500 ml chicken stock
A small bunch of celery stems, diced and leaves chopped for garnish
1 onion, diced
2 medium carrots, diced
150gm egg noodles, boiled till al dente
2 tbs + 1 tbs butter
2 tbs flour
1 tsp olive oil
1 tbs milk
Salt and pepper, to taste