My Mother's Chicken Soup

This is one of the most nourishing recipes I can think of, from a woman who has done more for me—and for the world—than most: Alice Waters. Chicken soup is as old as time—it has been considered a remedy for the body and spirit for just as long. A salve, a medicine, and maybe, just maybe, the dinner you'll make tonight: my mother's chicken noodle soup.

– Fanny Singer

Serves 4

Ingredients

FOR THE HOMEMADE CHICKEN STOCK:

  • 1 whole chicken or meaty chicken parts (about 4 pounds)
  • 1 1/2 gallons (6 quarts) cold water
  • 1 carrot, peeled 1 onion, peeled and halved
  • 1 celery stalk
  • 1 head garlic, halved
  • 1 whole leek, split in half and rinsed
  • 1 teaspoon salt
  • Black peppercorns
  • A few sprigs of parsley and thyme
  • 2 bay leaves

FOR THE SOUP:

  • Extra virgin olive oil
  • 1 onion, peeled and sliced
  • 1 carrot, peeled and diced
  • 1 celery stalk, diced
  • 4 garlic cloves, 2 peeled and chopped, 2 peeled and finely minced (for garnish)
  • 1 leek, white and light green parts only, diced and rinsed
  • 1 parsnip, peeled and diced (optional)
  • Sea salt
  • 4 cups chicken stock (see method below)
  • 1 large chicken breast, skin removed
  • 4 ounces of dried spaghetti pasta
  • 4 tablespoons chopped parsley 
  • Chili 

Instructions

TO MAKE THE CHICKEN STOCK: 

  1. Put the chicken in a large pot and pour in 1 1/2 gallons cold water.
  2. Over high heat, bring the water to a boil, and then turn the heat down low so that the broth is barely simmering, with bubbles just breaking the surface. Skim off the foam that rises to the top, but leave some of the fat for flavor.
  3. To keep the stock clear, don't allow it come to a boil again, which can cause the fat and the liquid to emulsify, making the stock cloudy. After skimming, add the vegetables, salt, peppercorns, and herbs and continue to simmer for 3 hours. 
  4. Turn off the heat, let the stock cool slightly before straining.
  5. Ladle the stock out of the pot and pass it through a fine strainer into a non-reactive stock pot and skim the fat.

TO MAKE THE SOUP: 

  1. Heat a heavy-bottomed saucepan over medium heat and add a few tablespoons of olive oil. Add the vegetables, season with salt, and cook gently for 10-15 minutes.
  2. Add the stock and bring to a simmer. Poach the chicken breast in the soup for 10-15 minutes, until cooked through. Remove the chicken and let cool, then shred into smaller pieces.
  3. Break the pasta in half into shorter lengths and cook in a separate pot of boiling salted water until tender. Drain and add to the soup just before serving, along with the chicken and parsley another tablespoon of minced garlic. 
  4. Taste and add more salt if needed.