Chicken soup is deeply ingrained in my food memory. Every holiday or special dinner was introduced by a steaming bowl of chicken soup. Of course chicken soup always magically appeared whenever I was sick. There is no doubt that it warms my heart to walk into my home and be greeted by the perfume of a pot of chicken soup cooking on the stove.
Quick was not a term I would ever apply to my mom’s chicken soup. When she (and probably all generations before her) cooked chicken soup she would start with a yearling (old hen also called fowl in the supermarket) and boil it for 2 to 3 hours or more until the chicken was finally tender. The secret to this great tasting quick chicken soup (less than 1 hour) is that I start with cooked chicken and I cut up the vegetables and herbs (mom always put them in the pot whole) to decrease the cooking time and increase the vegetable-y flavor.
Noodle Soup? Yeah, I love noodles in my soup. Gluten-free noodles (made with potato and tapioca – that makes them paleo) are generally available at Passover in the Kosher section of stores. Continue reading chicken soup