Chicken soup every dang day.
has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. Psst—we don't count water, salt, black pepper, and certain fats , since we're guessing you have those covered. Today, we’re making the most minimalist chicken stock, then turning it into noodle soup.
Maybe it was all the ingredients that my mom bought, washed, peeled, and chopped every time she made it, or the fact that the whole recipe took her the whole day. That’s why, when I was growing up, my family saved chicken soup for special occasions, like the first day of school, or a holiday, or if one of us was sick.
My soup goals are threefold: a super-flavorful chicken stock, tender shredded chicken , and bouncy egg noodles. But how can we achieve these with as few ingredients as possible? Onion, carrot, and celery are classic. Also used: parsnips, leeks, scallions, and fennel, plus punchy bonuses like ginger and garlic. These can be sautéed first or added to the water raw.
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