Gingered Chicken Noodle Soup
It’s debatable whether chicken noodle soup can cure the common cold, but it’s undeniable that it makes you feel better. The aroma of the simmering chicken, vegetables, and herbs alone will soothe anyone’s aching bones.
For the stock:
- 1 (4-pound) chicken
- 3 medium carrots, peeled and sliced
- 2 medium yellow onions, quartered
- 2 stalks celery, sliced
- 1 head garlic, smashed
- 1 (2-inch) piece fresh ginger, sliced
- 10 sprigs thyme
- 12 cups water
For the soup:
- 2 medium carrots, small dice
- 2 stalks celery, small dice
- 1 small yellow onion, small dice
- 1 tablespoon kosher salt
- 1 pound dry egg noodles, broken up if long
- 1Combine all ingredients for the stock in a large stockpot and bring to a boil over high heat. Reduce heat to medium low and simmer until chicken is fully cooked and meat is falling off the bone, about 1 hour.
- 2Remove chicken from the pot and set aside to cool; strain the stock, discarding the vegetables. When chicken is cool enough to handle, remove skin and shred the chicken into 1/2-inch-wide pieces. Discard skin and bones and reserve meat.
- 3Return the stock to the stockpot and add the fresh vegetables; bring to a boil. Reduce heat to medium low and simmer until vegetables are tender, about 7 minutes. Return shredded chicken to the soup.
- 4Bring a pot of salted water to a boil over high heat. Add egg noodles and simmer until almost completely cooked, about 4 minutes; drain noodles.
- 5Add cooked noodles to the soup and season with salt and freshly ground pepper.
Beverage pairing: Gustave Lorentz Pinot Blanc Réserve, France. This wine is crisp, firm, and bright, making it a nice contrast to the soft, creamy noodles and gentle stock. In addition, its citrus- and apple-tinged fruit has a hint of spice, which will harmonize nicely with the gingered broth.
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