Chicken Noodle Soup

A non-traditional spin on a classic

Chicken soup is therapy - both physical and mental in many cases. We all know what it can do for the soul, but frankly, I find it somewhat boring. Yes, the first bite of a classic recipe is always comforting, but the diminishing returns are steep.

My kids are sick. They wanted chicken soup. I ensured them it would be the best chicken soup they had ever tasted. But how could I make the flavors pop, without offending my young crowd?

First I wanted to add some umami to deepen the flavor. My first instinct: mushrooms.

Next, I wanted to add some more aromatic notes to the soup; I wanted it to breathe into the soul. No better smell than the waft of ginger at first spoonful.

Lastly, I knew I needed to brighten it up to make it taste truly homemade. No better way to say homemade chicken soup than with some fresh herbs - none of that dried stale Cambell’s soup flavor.

Alas, the soup was a hit with the kids and I have a new winter technique.

If you don’t like mushrooms, just omit them and play with another rich winter vegetables. You can add parsnip to the base, sweet potato, tomato, or even just finish the soup with some freshly grated parmesan. These are all wonderful options to up the umami.

I also opted for classic shells in place of the egg noodle. With a broth this flavorful, I wanted to provide a vessel for soup with each bite (besides the spoon). Each spoonful offers a few shells that are filled with punchy broth. It’s the right move.

A couple of notes:

I use white wine to deglaze the veggies; alcohol, in general, is a catalyst for flavors that would otherwise not bloom. There is a reaction that occurs in the presence of alcohol. In addition, it provides much-needed acidity to the dish. If you don’t want to use the wine, feel free to sub with vinegar to deglaze.

One essential step is properly caramelizing your veggies as you build the base. Start on high heat, then go low and slow to slowly bring out the sugars. Don’t add your celery until you add the mushrooms as they are full of water and will only inhibit the browning process.

When making a soup or stew, always make sure you season each layer of the dish. This builds the salt into the dish as opposed to just adding it at the end. For example, season your veggies as they cook. Season the broth throughout. By doing this, each element of the soup is seasoned making for a complete flavor profile.

Ingredients:

1 quart chopped onion

2 cup chopped carrots

2 cup chopped celery

1 quart sliced mushrooms (shittake, button, crimini all work)

1 cup white wine

1 head of garlic sliced in half horizontally

1 small knob of ginger whole about 3-4 inches

1 whole roasted chicken broken down and chopped or 1 quart chopped chicken (save the bones for your next stock)

4 quarts chicken broth (4 cartons)

1 teaspoon fresh thyme chopped

1 teaspoon fresh rosemary chopped

1 teaspoon fresh oregano chopped

2 tablespoons soy sauce

1 tablespoon Worcestershire sauce

1-quart pasta shells

salt and fresh cracked pepper to taste (salt throughout)

Instructions:

1. Saute your carrots and onions over low heat until caramelized.

2. Add your celery and mushrooms and sweat until softened.

3. Deglaze with wine and reduce until almost dry

4. Add your chicken broth, garlic head, and ginger and simmer for 10 minutes

5. Add your noodles and cook until al dente

6. Add your chicken and fresh herbs and simmer for 2-3 minutes.

7. Finish with soy sauce, Worcestershire sauce and final seasoning

8. Serve and enjoy