Pennsylvania Style Chicken Noodle Soup
I confess that I keep several store-bought cans of chicken noodle soup in my cupboard, specifically for the nights someone is getting over the flu and I don’t have time to make this from scratch. However, you and I both know that there’s no comfort soup like homemade chicken noodle soup.
My friend Renie (Irene) makes a “mean” chicken noodle corn soup. I watched her – and she tutored me – in how it’s done, Pennsylvania style. Even though she now lives in Virginia, she grew up in Pennsylvania, where a good chicken noodle soup begins with good chicken stock. To her, a good chicken stock comes from cooking a whole chicken in a kettle of water on top of the stove for an hour and a half. If you grow your own saffron, adding a pinch or two to the kettle adds color and flavor as well. She removes the bone and fat and lets the broth sit overnight. In the morning, she skims the fat from the top of the broth and puts the chicken, with the broth, into the freezer so it’s ready when she wants to make a pot of soup.
Easy, Simple, and Good!
Have your cooked chicken and broth prepared. Cook the vegetables, then add the noodles. Finally add the chicken.
- 3½ quarts chicken broth
- 3 cups corn (home frozen corn works best!)
- ½ cup finely chopped celery
- ½ cup finely sliced/chopped carrots
- Salt and Pepper to taste
- 2-3 cups cooked chicken
- 2-3 cups thin noodles
- Place broth, corn, celery, and carrots into kettle
- Season with salt and pepper
- Cook until vegetables are almost tender
- Add noodles and cook for 6-8 minutes
- Add chicken and heat until the chicken is warmed through.
- Serve with crackers if desired.