Nostalgic Soup
There was a time when I couldn't think of the word nostalgic for days. I hate that - when you're trying to remember something or someone and it's on the tip of your tongue but just won't come to you. The irony with me was that I was trying to remember a word about remembering!
I think most of have a soup recipe or memory that brings us back to our childhood. This is mine.
When I moved to Michigan as a child, we attended a Polish-American Catholic church. It wasn't really Polish-American, but most of the parishioners were. They all had names ending in "kovich" and "ski"! I used to sing there and had quite the Granny fan club built up! They thought I'd be the next Charlotte Church, never mind that I was much older than her and not nearly as cute! They were the sweetest ladies and were always so supportive.
Every year they would have a Christmas Craft Bazaar. The first year we went we had no idea what to expect. Turned out it was mostly Polish grandmas and artists selling their wares. Everything from hand-made quilts and beautiful knitting to home-made soaps and jewelery. You really could find some nice stuff. There was also the illustrious bake sale, during which my Dad discovered Zucchini bread. We had no idea what zucchinis (courgettes) were, coming from 80's Ireland, where they were not likely to be found, much less that you could make amazing spice bread from them.
The best part of the bazaar was lunch. People would line up for ages to be served by the volunteer Grandmothers in their little hand-sewn aprons. At first we didn't understand why. The menu consisted of various types of Polish sausage, hot dogs, Chicken Noodle Soup and Apple Crumble. In any case we lined up, and being wary (and naive) at the time I shied away from the Polish sausage and stuck to the chicken noodle soup.
That decision changed my life. Okay, well not really, but it certainly made me happy! It was the most amazing soup I have ever eaten... EVER! The noodles were incredibly thick and almost meaty, the broth a beautiful golden colour, rich and perfectly seasoned and the vegetables light, colourful and melt-in-your-mouth. It truly was a culinary masterpiece. It didn't matter that it was served in a Styrofoam bowl with a plastic desert spoon, it was divine. These ladies would gather the week of the bazaar to make the noodles and broth. It was a week long event for them.
Over the years, we went every year for this incredible soup - it was perfect for the cold snowy day outside and really warmed your heart. You could just about taste the love these little old ladies put into it. When I moved away in 1993 I didn't think I'd come back, but alas after meeting my husband we were drawn back to Michigan, to the same town only to be married in that same church.
The first time the bazaar was on we both had work commitments that morning, but I dragged him down in the afternoon so he could try the famous soup. Wouldn't you know it? They were out of soup! The next four years you can bet I was there as soon as the modest cafeteria was open and the soup - thank God - hadn't changed. I dragged many a friend to that bazaar to try the soup and everyone agreed, it could not be beat.
So my friends, this is my humble attempt to recreate the best chicken soup ever. It's very good, but doesn't quite come close, but for now it's the best I can get. Some of my old fan club want to come to Ireland and visit - which should be a hoot - so maybe I can steal their secrets then!
This is rather time consuming, but it is so worth it and will sit on your hob for a few days. For the initial stage, keep the veg big, as you will be straining it. If you cut too small it will turn to mush during the long cooking time.
For the broth:
- 1 whole chicken, organic if feasible
- 3 stalks celery, broken into big chunks
- 3 carrots, cut into large chunks
- 1 large leek, cut into thirds
- 1 large onion, cut in half
- 1 clove of garlic, crushed
- 1 large red pepper, cut into chunks
- 7-8 peppercorns
- 2-3 sprigs thyme
- Big Sprig Parsley
- enough water to cover chicken
The next morning drain the stock, reserving the chicken (I also love to eat the leek at this point, with a little salt and butter... heaven!) Turn heat off. Discard veg and remove chicken from bones. It will naturally shred. Whilst the soup cools, the fat will gather at the top, skim it off. Toss the chicken back into the pot.
For the Noodles:
- 2 organic eggs
- 4 tbsp whole milk
- 1 tsp salt
- 2 cups flour
For the soup:
- 1 large leek, finely chopped
- 3 carrots, finely diced
- 3 stalks celery, peeled and finely diced
- 1 large onion, finely diced
- garlic olive oil (or regular is fine)
- salt and pepper to season
- 1 tbsp parsley, finely chopped
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