My dad had the flu this week. One of his comfort foods is this soup that his mother used to make him. It is credited to a former Houston newscaster who is a legend in his own right. The recipe is not as easy to come by as I thought it was and, although I hate to admit it, it is really good. No, really. It is really good. I couldn't quit "tasting" it to make sure it was OK. I am freezing it in smaller containers, so he can have it any time he needs a little comfort.
So, in case anyone out there needs to find this soup recipe, I thought I would make it a little easier for them to find. And if you want to make it, you won't be disappointed. But don't tell anyone where you got the recipe. : )
Ron Stone's Chicken Noodle Soup
1¼ hours | 30 min prep
3 lbs bone-in chicken breasts (skin on or off - your preference)
1 stalk celery, leaves attached,cut in chunks
1 carrot, cut in chunks
1 onion, quartered
1 tablespoon seasoning salt
10-12 whole black peppercorns
2 chicken bouillon cubes
4 cans cream of chicken soup
1 (12 ounce) package wide egg noodles
1 tablespoon minced onions
dried parsley, to taste
additional seasoning salt, to taste
black pepper, to taste
red pepper flakes, just a pinch,to taste
Simmer chicken, celery, carrot, onion, peppercorns and 1 T. seasoned salt in large dutch oven, in about 4 quarts of water until chicken begins to fall apart.
Remove chicken from pot; let cool.
DO NOT DISCARD BROTH.
Remove skin and bones from chicken and discard; shred meat into bite-sized pieces.
Strain the veggies from the broth, pressing as much of the liquid from them as possible, through the strainer, back into the pot.
Bring broth to a boil.
Cook noodles in boiling broth for 6 minutes.
Lower heat, and add bouillon cubes, stirring to mix well.
Add undiluted chicken soup, stirring gently to dissolve lumps, but try not to break noodles too much.
Add the shredded chicken, minced onion, and remaining seasonings to taste.