The ‘Chef Over Your Shoulder’ hosts, Kirstie, Jody, and Amy, dive into the ultimate comfort food: Chicken Noodle Soup. They explore personal memories, tackle common cooking fears, and share two distinct approaches to this therapeutic dish. This episode is packed with practical Kitchen Tips and Recipes to inspire your next cozy cook.
Read on for a complete overview, tips & tricks and click HERE to listen to the full episode, wherever you get your podcasts!
The Therapeutic Power of Chicken Noodle Soup
The episode kicks off with Kirstie confessing her love for chicken noodle soup, calling it her “last meal” and sharing a childhood memory of Lipton soup—dubbed “cream of mosquito” by her mother! It’s cheap therapy, with a long history behind it.
Amy jumps in with a relatable cooking fail: a chicken noodle soup that tasted like water, alongside crunchy risotto, which highlights the common feeling of intimidation around making soup.
- Amy’s Cooking Trauma: A memorable kitchen fail involving a watery chicken noodle soup and an explosive tomato soup incident led Amy to avoid making soup at home.
- The Comfort Factor: Jody and Kirstie, both professional chefs, confirm that they, too, use convenience items like Lipton soup. They emphasize that while eating chicken noodle soup is therapeutic, making it can be just as relaxing “once you know the dance moves.”
Busting the Carcass Myth: Easy Broth at Home
Amy admits she was under the impression that a turkey carcass from Thanksgiving was required to make proper soup. Jody quickly debunks this notion, offering a super simple and accessible tip for making fresh stock on a busy weeknight.
- Quick Stock/Broth Tip: Save the bones from your grocery store-bought rotisserie chickens.
- Place the carcasses in a pot, cover with cold water, and make a small batch of stock/broth right then and there.
- You do not need a giant vat; small amounts work perfectly for immediate use. This is great Kitchen Inspiration for busy families.
Recipe 1: Kirstie’s Simple & Fresh Chicken Broth Soup
Kirstie shares her family’s version, a simple, yet intensely flavorful soup she often requests for her birthday dinner. The first step is quick and requires very little active time.
Step 1: Making the Broth with a Whole Chicken
Kirstie’s method starts with using a whole chicken (or two!) to get both bones for the stock and meat for the soup.
- Place one or two whole chickens into a large pot.
- Cover the chicken completely with cold water.
- Bring the pot up to a boil on the stove.
- Remove the “scummy scum” (impurities/proteins) from the surface for a clearer, more beautiful final soup.
- Reduce the heat to low and allow it to simmer for two to three hours. This passive cooking time is perfect for catching up on chores (or reading a book!).
Stock vs. Broth: Understanding the Difference
Kirstie explains the technical difference between the two terms, a crucial piece of Cooking Tips for foundational kitchen skills.
- Stock: Made primarily with bones; often used for risotto, pan sauces, or gravy. It is generally more neutral and concentrated in flavor.
- Broth: Made with bones that have meat on them; generally turned into soup. It tends to be a cleaner liquid.
Step 2: Finishing the Classic Soup
After simmering, the chicken is removed, leaving a gorgeous broth behind.
- Traditional Additions: Kirstie’s grandmother only used carrot sticks (the size of a pinky) and parsley.
- Meat Preparation: Once the chicken is cool enough, pull the meat off the bone—it should fall off easily.
- Add the chicken meat back into the broth in nice, big pieces to prevent it from becoming shredded.
- Cook noodles on the side and serve immediately.
- Seasoning: Simple salt is all that is needed, though a sprig of thyme or a bay leaf can be added while simmering.
- Parsley is also key, lots of fresh chopped parsley, even at the table!
The ‘Just add love’ pot, gifted to Kirstie from her grandmother.
Recipe 2: Jody’s Hearty Mirepoix & Handmade Noodle Soup
Jody’s version is a hearty, full-meal version that includes a mirepoix base and, often, potatoes and homemade noodles, great for more Comfort Food inspiration.
Step 1: Creating a Flavor Base (Mirepoix)
While the chicken is poaching in one pot (just as Kirstie describes), Jody uses a separate pot to build a rich flavor foundation.
- Dice onion, carrot, and celery (the mirepoix).
- In a second pot, sauté the onions (preferably in butter), followed by the carrots, then the celery.
Step 2: The Hearty Elements and Kids in the Kitchen
Jody’s soup is distinguished by the addition of noodles cooked directly in the broth, giving it a slightly thicker component. This is a great way to get Kids in the Kitchen.
- Noodle Variations:
- Drop Dumplings: A thick batter (flour and egg) is dropped into the soup, similar to chicken and dumplings.
- Fresh Pasta: Making simple, thick, handmade pasta noodles, a fun activity for children. The noodles cook directly in the broth.
- Assembly: Strain the chicken broth over the sautéed vegetables. Add the pulled chicken meat back in, and then add the noodles/dumplings to cook in the broth.
- Optional Addition: Jody often adds potato chunks, making the soup a more complete, stick-to-your-ribs meal.
This soup is so legendary, we revolved an entire cooking class around it! Click HERE to cook right along with us! Receive the full shopping list, cooking guide, video & recipe!
A good soup is often an even better leftover, but there are key Kitchen Tips to follow for storage and reheating.
Tips for Reheating and Storing Your Chicken Noodle Soup
Why Day-Old Soup Tastes Better
- The Science: Fat is a carrier of flavor. When the soup chills, the fat solidifies and, upon re-melting, it redistributes the flavors deep into the vegetables and meat, making the soup more robust.
- Storage Tip: Do not discard the flavorful chicken fat! Use it instead of butter or oil for frying the vegetables in your next batch of soup.
The Best Way to Reheat (Do Not Boil!)
- Gentle Heat is Key: Avoid the microwave on high, and do not boil the soup on the stovetop.
- The Mistake: Boiling the soup will cause the meat to become stringy and shredded, ruining the texture.
- The Goal: Reheat the soup gently to serving temperature.
- Noodles/Leftovers: Always store and freeze the soup without the noodles. Cook a fresh batch of noodles when you are ready to eat the leftovers. That being said, Jody said her kids would eat it no matter what, so she’ll often store the leftovers with the thick, hearty, homemade noodles 🙂
The Classic Side Pairings
No discussion of this classic Comfort Food is complete without its traditional pairings!
- French Loaf: Serve with a fresh French loaf of bread and salted butter for dipping.
- Premium Plus Crackers: A childhood favorite is a side of buttered Premium Plus crackers for dipping or topping with noodles.
Overall, recording this podcast episode was pure joy and a trip down memory lane. Click HERE to listen to the full episode, wherever you get your podcasts!
