Rookie (and I) had a rough weekend. She started showing signs of illness last Thursday and I ended up taking her to North Peninsula Veterinary Emergency Clinic just after midnight on Jan. 15.
Fortunately, Rookie was admitted for care and treatment – and I was sent home to worry and wait for a diagnosis. I tried to keep busy by preparing a big pot of chicken noodle soup with homemade broth. It took about two hours to make … and the veterinarian happened to call when I was done.
She let me know that Rookie was suffering from pancreatitis but in stable condition and could probably be discharged in the evening. “Check back at 6 p.m.,” she said.
I downed several bowls of chicken noodle soup, watched a few episodes of The Makanai: Cooking for the Maiko House and phoned the hospital three times before finally getting the OK to retrieve her.
This chicken noodle soup now holds a tender place in my heart. It provided some much-needed comfort on a very rainy and nerve-wracking day. Fingers crossed that Rookie recovers quickly and returns to her old self soon.
Recipe adapted from RecipeTin Eats.
- 1 whole chicken (about 3 pounds)
- 2 yellow onions, unpeeled, quartered lengthwise
- 2 stalks celery, cut into 2" pieces
- 2 red carrots, peeled and cut into 2" pieces (see notes*)
- 1 head garlic, halved crosswise
- 4 sprigs fresh thyme
- 2 bay leaves
- 1 tablespoon black peppercorns
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 3 red carrots, peeled and cut into ¼"-thick rounds (see notes*)
- 3 stalks celery, cut into ¼" pieces
- 1 teaspoon fresh thyme leaves
- 1 teaspoon ground turmeric
- kosher salt and freshly ground black pepper, to taste
- 6 ounces extra wide egg noodles
- ¼ cup chopped fresh parsley
- Place all broth ingredients (chicken through peppercorns) in a large stock pot. Add 10 cups water and bring to a boil over high heat, skimming off any scum that rises to the top. Reduce heat to medium-low, cover and simmer for 30 minutes.
- Remove chicken breasts from the bones and place on a baking sheet. Cover and continue simmering for 1 hour.
- Remove remaining chicken from broth and place on the baking sheet to cool. Remove the meat from the bones and shred any large pieces into bite-size morsels (see notes**). Discard the bones and skin.
- Strain broth through a fine-mesh sieve; discard vegetables, thyme stems, bay leaves and peppercorns.
- In a large pot, heat olive oil over medium-high heat. Add onion and cook, stirring occasionally, until tender, about 2 minutes. Add garlic and cook until fragrant, about 1 minute.
- Add carrots and celery and cook, stirring occasionally, for 5 minutes. Add thyme and turmeric and cook, stirring constantly, for 1 minute.
- Add 8 cups prepared broth; stir and bring to a boil. Season with salt and pepper to taste.
- Add egg noodles and cook, stirring occasionally, until tender, 8-10 minutes.
- Add 2½ cups prepared chicken and parsley and cook until heated through, 1-2 minutes. Season with additional salt and pepper to taste.
**You will have extra cooked, shredded chicken after making the soup; store it in an airtight container in the refrigerator for a few days or in the freezer for up to a month.
