I first learned the basics of this chicken noodle soup from one of my college roommates and he called it Not Your Jewish Grandma’s Soup, because of the bacon fat. What that soup lacked in class, it makes up it for in taste. This is my favorite chicken noodle soup. I even think it is better than my mom’s (shhh). This soup is super easy and comes together quite quickly, especially if you use previously poached chicken.
(Not Your Grandma’s) Chicken Noodle Soup
2 tablespoons bacon grease
3 shallots, diced
2 cloves garlic, peeled and diced (or crushed in garlic press)
2 medium carrots, diced
1 celery stalk, diced
2 poached or grilled chicken breasts, chopped
8 cups chicken stock (can also use poaching liquid)
2 cups egg noodles (I like medium, dried)
2 teaspoons kosher salt (ironic, no?)
4 teaspoons Parmesan cheese, grated (1 tsp per bowl)
- Heat bacon grease in a heavy bottomed soup pot on medium heat.
- Add shallots and cook until translucent, about 10 minutes. Do not brown.
- Add garlic, carrots and celery and saute until the vegetables begin to soften, about 8 minutes.
- Add one cup of stock sauteed mixture, using a spatula or wooden spoon to scrap up any browned bits that may have stuck to the bottom of the pan.
- Add remaining stock to pan. Add salt and chicken and bring to a boil.
- When soup is boiling, add egg noodles and cook according to package directions, usually about 7 minutes.
- Taste and add more salt if needed. You could add some pepper, but I prefer to let people add their own at the table. (Code for my husband likes pepper in this soup and I do not.)
- Ladle in to bowls, sprinkle with cheese and enjoy.