Today is National Chicken Noodle Soup Day. There are few things as soothing as a hot bowl of chicken noodle soup on a cold day or if you are battling a cold.
Here are a few interesting facts about the popular soup:
1. The earliest archaeological evidence for the consumption of soup dates back to 6000 B.C., and it was hippopotamus soup.
2. Soups are classified into two groups: clear soups and thick soups.
3. Soups can be consumed hot or cold, depending on the climate of the region where it’s being served, and flavors can be sweet or savory.
4. Americans eat more than 10 billion bowls of soup each year.
5. The most popular soup variety in the U.S. is chicken noodle.
6. Condensed soup was invented by Dr. John T. Dorrance, a chemist with the Campbell Soup Company, in 1897.
7. When foods, including soup, go through the canning process, nutrients are locked in so the amount of vitamins and nutrients in the soup is the same on the day it was canned as it is a year from the canning date.
8. Crown’s EasyLift easy-open ends, revolutionized the food packaging industry by offering significantly improved finger access under the tab to make it easier and quicker for consumers to open food cans.
9. Crown continues to refine self-heating can technology that is capable of heating up 8.5 ounces of soup in two minutes with the press of a single button.
10. The pop culture catchphrase “No soup for you!”, used as a response to someone’s request or demand that will not be fulfilled, originated from a 1995 episode of the TV show “Seinfeld.”
ULTIMATE CHICKEN NOODLE SOUP
2 1/2 pounds bone-in chicken thighs
1 1/4 teaspoons pepper, divided
1/2 teaspoon salt
1 tablespoon canola oil
1 large onion, chopped
1 garlic clove, minced
10 cups chicken broth
4 celery ribs, chopped
4 medium carrots, chopped
2 bay leaves
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
3 cups uncooked kluski or other egg noodles (about 8 ounces)
1 tablespoon chopped fresh parsley
1 tablespoon lemon juice
Pat chicken dry with paper towels; sprinkle with 1/2 teaspoon pepper and salt. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons.
Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes.
Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes.
Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. Adjust seasoning with salt and remaining 3/4 teaspoon pepper. Remove bay leaves.
CROCKPOT CHICKEN NOODLE SOUP
1-1 1/2 pounds boneless, skinless chicken breasts, trimmed of excess fat
1 large yellow onion, diced
3 large carrots, peeled and sliced into circles
2 stalks celery, sliced
3-4 cloves garlic, minced
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried rosemary leaves
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 bay leaf (optional)
2 teaspoon better than bouillon base, chicken flavor
8-9 cups reduced sodium chicken broth
8 ounces egg noodles (wide or extra wide)
fresh parsley, minced (for garnish)
To the bottom of a 6 quart or larger slow cooker, add trimmed chicken breasts. Top with onion, carrots, celery, garlic, dried thyme, dried rosemary, salt and pepper, and bay leaf (if using).
Dollop better than bouillon chicken base over the top, then pour in chicken broth. Gently stir to combine. Cover and cook on low for 6-8 hours, or high for 3-4 hours.
Remove chicken from slow cooker to a large mixing bowl. Shred chicken. Discard bay leaf (if using), and return shredded chicken back to slow cooker.
Add egg noodles, stir, then cover and cook on low for 10-15 minutes, until pasta is tender.
Serve garnished with minced fresh parsley and a sprinkle of black pepper.