Bulldog Cuisine: Fast & Easy Chicken Noodle Soup

If a man cannot or will not cook, he is not a man. All REAL men – manly men, if you will – know how to cook, and by cook I don’t mean scurry around a studio kitchen yelling “BAM!” and cooking stuff most ordinary chefs don’t cook, like that wretched little Emeril does on his stupid Food Network show. Honestly…what kind of serious chef has his own studio band, complete with an African-American Doc Severinsen? I learned to cook because my mother – God rest her soul – was a superb cook. When I moved out and lived on my own, I had no choice but to teach myself the arcane ways of the kitchen. And now I happily pass what I have learned along to you, gentle reader.

Previously I posted a recipe for what I believe is the best chicken noodle soup in the Gentile world. Unfortunately, it’s a complicated affair and there just aren’t many folks willing to dedicate the amount of time and level of effort for that degree of good eats.

Unfortunately, my sweet baby – the lovely and ever-gracious Nicole – is recovering from a bout with a particularly nasty 24 hour flu virus that left her alternately sweating and shivering, poor thing. I had to act quickly, but what to do? There was no time to spend all day in the kitchen, lovingly preparing the Jewish Penicillin that would revive her in body and spirit. So I got to work doing some serious editing of the original recipe and managed to get the whole affair down to under 3 hours.

The result was every bit as delicious as the original recipe.


1 whole frying chicken, giblets reserved
2 cartons (16-fl. oz) low sodium chicken broth
1 carton (16-fl. oz.) vegetable broth
16-fl. oz spring water
½ tsp each dried thyme and rosemary
¼ tsp dried dill weed
2 tbsp flat leaf parsley w/stems, chopped
1 tsp dried sage
1 bay leaf
2 cloves garlic w/skins, crushed
½ tsp kosher salt
¼ tsp crushed black pepper
1 large carrot, diced
2 stalks of celery, diced
1 large onion, diced
2 cloves of garlic, finely diced
½ cup white wine
8 oz. fine egg noodles
2 tbsp finely chopped onion chives or garlic chives
Grated Parmegiano cheese
Kosher salt and ground black pepper


Clean the chicken under cold water and then cut into pieces. See video below if you are unsure how to cut up a whole chicken:

Discard livers and reserve giblets.

Add the broth and the spices to a large soup pot and bring to the boil on high heat. Reduce heat to medium and place chicken pieces and giblets in the pot. Cover and simmer on low heat for 2 hours.

When chicken in the pot is done, remove it to a large platter to cool for 20 minutes (it should practically fall apart). Carefully remove the chicken meat from the bones, cut into pieces no larger than an inch or so and reserve.

Pour the broth through a cheesecloth-lined strainer into another large soup pot and let the fat accumulate on the surface. Using a ladle, carefully skim off as much of the fat as you can and reserve. Return the pot of strained broth to a simmer.

Add 3 tbsp of the reserved fat to a sauce pan on medium heat; add diced vegetables and lower heat to medium. Cook until onions are translucent and then add wine to deglaze the pan.

Add chicken and veggies to the broth and simmer for 15 minutes.Test broth for flavor and adjust for salt and pepper to taste. Add egg noodles to the pot and stir to incorporate into the broth. Turn off flame and cover pot. Stir periodically over the course of the next half hour as you set the table. By that time the noodles will be perfectly cooked.

Ladle into large soup bowls and garnish with chopped onion chives or garlic chives and then add a generous helping of grated Parmigiano cheese. Serve cheerfully and expect a speedy recovery.

Get well soon, Nadia! Nancy! Noelle! Nicole!

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