We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
Chicken Soup is a force for good in the world. Without being Jewish (my Mom used Campbell's), I try to make it the Jewish grandma way but with minor adjustments.
Here's what I do about 3 times a year:
Take a half-eaten chicken carcass (so there's plenty of meat left on it), cover it with water in a big pot, and simmer. Meanwhile, cut up a bag of carrots, a few onions, a few parsnips, small bag of celery, some chopped garlic, and toss them in whenever.
Throw in some thyme and bay leaf, a few whole cloves (of clove, not garlic), some chopped parsley, a bunch of peppercorns, and salt. Simmer for a couple of hours..
Do not skim off the fat. Then strain it all through a coarse strainer and put the soup into another pot. Salvage all the carrot, some onion, celery, parsnips - and all the meat you can find in the strainings - into the soup. Salt and pepper to preference, and a little more chopped pasley.
Now for the noodles, because Jewish chicken soup needs some noodles. Some people prefer just a few, some people like lots of noodles. Regardless, the only correct noodles for chicken soup are luchen (Jewish), aka kluski (in Polish). Very firm egg noodles which stay firm and expand minimally. Throw in a handful or two when you warm up the soup for serving.
Parnips and clove, meh. But I do like your noodle recommendation.
If you bone out that chicken carcass*, you don't need the strainer step. My experience has been that simmering meat off any bird carcass always leaves you with little un-strainable bones; they invariably wind up in the wife's soup bowl. Job One of any soup dinner is to wow the wife, not annoy her.
*Besides, boning out the leftover beast is clearly a manly task. It's got meat, it's got knives, and deserves a cold beer as a reward. If only it involved an open fire, it would be God's work.
BINGO! Pretty darn close to the way I learned from Bube. Yes, carcass, just like beef bones in other recipes, does add flavor.-- Add Matzoh balls (easy to make, see recipe on Manichewitz) and heaven awaits.
Old joke. An opera singer collapses on stage. The cry from the stage comes out, "Is there a doctor in the audience?" While a doctor makes his way to the stage, a patron in the balcony seats repeatedly shouts out, "Give her chicken soup."
While the doctor is on stage treating the stricken opera singer, the cries from the balcony continue: "Give her chicken soup. Give her chicken soup. Give her chicken soup..."
Finally the doctor turns around and says, "Chicken soup won't help her. She's dead."
A while back, my work cubemate was a Chinese national. When I came into work one day with a cold, he told me his grandmother would say I needed hot and sour soup. I told him my German grandmother's remedy was chicken soup with extra garlic, amounting to pretty much the same thing. We agreed that the wisdom of grandmothers transcends national and cultural barriers.
Another Guy Named Dan