The most important tip that I can give for making chicken noodle soup is to add a piece of ham bone when making the broth. Some deli shops sell ham bones as scrap. If you chance upon ham bones, buy as much as you like. Have it chopped into smaller pieces and keep in the freezer (it lasts for months!). Whenever you make broth, take as many pieces as you need and keep the rest for another time.
This chicken noodle soup for three was made with a two-inch piece of ham bone, two chicken thighs, pasta, vegetables and milk. It’s fuss-free and cooks in 40 minutes, and as tasty as chicken noodle soup simmered for hours and hours. If you don’t have 40 minutes, you can cut the cooking time to half an hour and still have spectacular results.
- Make the broth. Place the ham bone in a pot and pour in four to six cups of water. Bring to the boil, add the chicken thighs, cover the pot and simmer for 30 minutes.
- Meanwhile, peel and chop the carrot. Chop the celery as well. Finely slice the scallions.
- In a saute pan, melt the butter. Add the chopped carrot and celery, and sliced scallions. Saute until the scallion slices go a little limp.
- Scoop out the chicken thighs from the broth.
- Add the sauteed carrot and scallions, with all the butter, to the broth. Taste and add salt and pepper, as needed.
- Pour the pasta into the broth. Stir a few times and cover the pot once more.
- When the chicken is cool enough to handle, discard the bones and chop the meat. Add to the pot.
- When the pasta is done, taste the broth again. Pasta soaks up salt so you will likely need to add more.
- Turn up the heat to medium. Pour in the milk. Stir. Taste again. Add more salt and pepper, if needed.
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