Peanut Butter Oatmeal Sandwich Cookies

The plan for this year's Valentine's Day, weather permitting, is to run a five mile race with some of my running group friends. It has been fourteen years since I last ran this winter road race and up until recently, thirteen years since I ran that distance. Needless to say I am not anywhere near as 'fast' (relatively speaking) as I was back then. After searching out what my finish time was all those years ago (big mistake, really big mistake), I wondered if those results belonged to a doppleganger. One not only looking like me, but also having my name. Isn't it funny how your perspective shifts as you age? Back then I considered myself a 'slow' runner. Yet, if I could run that pace again today, well I wouldn't exactly be a speed demon, but I definitely wouldn't be 'slow'. Since it is not possible to get back to that pace in a week (heck I may not get there in a year), I need to take a deep breath and remind myself or rather convince myself 'slow and steady' isn't such a bad thing. And if that doesn't work, search for a doppleganger who runs 'fast', relatively speaking.

I am now going to launch into one of those glowing, so over the top you might become a little skeptical, reviews of these Peanut Butter Oatmeal Sandwich Cookies. This cookie is worthy of so many accolades, ranging from 'the best cookie in the universe as we know it today' to 'you haven't lived a complete life until you have eaten this cookie' to 'if cookies were awarded an Oscar, it would win in every category it was nominated', I don't know which one to pick. Seriously, yes seriously, these cookies are phenomenally, insanely delicious. They are cookie perfection. And they now fall into a group of cookie recipes posted to this blog likely to lead someone into thinking they have died and gone to cookie heaven: Viennese Finger Biscuits, Tara's Chocolate Chip Cookies, Chocolate Whoppers, Sugar Saucers, and Amy's Shortbread Cookies. I know, you have come across other blogs where the blogger endlessly gushes about every recipe they post or okay, maybe every other recipe.

As a result of all of this (almost) too hard to believe hype (sort of the inverse of a wolf crying one too many times), you are reluctant to drop everything and/or rush to the grocery store to make what often contains the word 'best-ever' in the recipe's narrative. If, by any chance, you are reading this blog in the middle of the night, I only hope you have a grocery store open 24/7 within 20 miles of where you reside. Because these are the real deal, the drop everything, really must make cookies. After you taste them, I am willing to bet you will never make another Peanut Butter cookie recipe again. Okay, that's enough cookie fanfare for now.

The good news is that with the exception of the Roasted Honey Peanuts, you may already have everything you need in your pantry and refrigerator to make these cookies. If by some chance you have all of the ingredients, you will only need to wait until the eggs and butter come to room temperature.

Whenever I make anything requiring room temperature eggs or butter, I always take them out of the refrigeratore the night before. While some claim there is a negligible difference in the taste/texture of cookies and/or some cakes made with room temperature egg or those made with cold eggs, there are others who disagree. I happen to agree with those advocating for room temperature eggs. Why? Because the whites and yolks of room temperature eggs combine easier and more evenly into the batter. Resultling in a much better texture (especially for cakes as room temperature eggs are better able to trap air creating a lighter texture).

The room temperature unsalted butter, light brown sugar, and granulated sugar are beaten together until light and fluffy (approximately 2-3 minutes). If using a stand mixer, use the paddle attachment. Once the butter and sugars are fully mixed together, the peanut butter and vanilla are beaten in until combined. Then those room temperature eggs are added in one at a time.

Not grinding the oats further helps to give the finished cookie a great texture. After whisking the dry ingredients together (no sifting required), they are added slowly the batter. As soon as the flour mixture is incorporated, one and a half cups of roughly chopped honey roasted peanuts are mixed in.

The dough needs to be chilled for at least two hours (or overnight) before the cookies are baked. Like Tara's Chocolate Chip Cookies, I have found forming the cookies into balls and then refrigerating them ensures that all of the cookies bake evenly. Additionally, you are not struggling to form a dough ball with hardened, chilled dough. I chilled the balls of dough for a little more than 2 hours, taking out only enough of them to put on the baking pan before putting in the oven. Note: Before placing the balls of dough in the refrigerator, press down lightly using a meat tenderizer (or you can criss-cross with a fork if you would like) and lightly sprinkle with sea salt. Tightly wrap the tray with plastic wrap before putting in the refrigerator to chill.

Further elevating these Peanut Butter Oatmeal Sandwich Cookies on the taste/texture deliciousness scale is the filling. This creamy Oreo-like filling provides the perfect contrast to the crisp, salty, peanut butter cookie.

How much filling you spread on these cookies depends on whether you are a regular or double-stuff kind of Oreo cookie eater. Using the same ice cream scoop used to form the dough balls will give you the perfect cookie to filling ratio (double-stuff style). Use a smaller ice cream scoop to create a thinner layer of filling.

There is enough batter and filling to make 25-27 sandwich cookies or 50-54 cookies. As much as I love this cookie sandwich, the cookies by themselves are so incredible, even those who don't list peanut butter cookies amongst their favorites will become converts.

The peanut butter cookie is crispy on the outside and tender on the inside. The addition of flaky sea salt, aka a cookie game changer, sprinkled on top of the cookie before they are baked further ramps up their flavor.

If ever there was such a thing as Genius Peanut Butter Oatmeal Sandwich Cookie recipe, this would be it. Think I will be making this cookies again next weekend. Not just because it is Valentine's Day and they would make a great gift, but in all likelihood I am going to need something to soothe my ego after the race.

Recipe
Peanut Butter Oatmeal Sandwich Cookies (Slight adaptation to Jose Bowen's Oatmeal Peanut Butter Cookie, Gourmet 1996 as well as to Sally's Baking Addiction Oreo Cookie Filling) 
Makes 25-27 sandwich cookies

Ingredients
Cookie Dough
1 1/2 cups old-fashioned oatmeal (not quick cook oats)
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup unsalted butter, room temperature
1 cup light brown sugar, firmly packed
1 cup granulated sugar
1 Tablespoon vanilla
3/4 cup smooth peanut butter (recommend JIF)
2 large eggs, room temperature
1 1/2 cups honey roasted peanuts, roughly chopped in a food processor (recommend Fisher Honey Roasted Peanuts)
Flaky sea salt for finishing (recommend Maldon)

Filling
1/2 cup unsalted butter, room temperature
1/2 cup solid shortening
3 1/2 cups confectionary sugar, sifted
1 Tablespoon vanilla
1/4 teaspoon kosher salt

Directions
Cookies
1. In a large bowl, combine oatmeal, flour, baking powder, baking soda, and kosher salt. Stir to combine and set aside.
2. In a standing mixer fitted with a paddle attachment cream unsalted butter, light brown sugar, and granulated sugar until light and fluffy (approximately 2-3 minutes).
3. Beat in vanilla and peanut butter.
4. Add eggs, one at a time, beating well after each addition.
5. Gradually add oatmeal-flour mixture, mixing just until combined.
6. Mix in chopped peanuts.
7. Using an ice cream scoop, form cookie dough balls and place on a large sheet pan. Press balls down slightly using a meat tenderizer to create divots and sprinkle lightly with sea salt. Note: Can criss-cross top of the cookies using a fork instead of creating divots with the meat tenderizer.
8. Cover tightly with plastic wrap and chill for at least 2 hours or overnight.
9. Preheat oven to 325 degrees (F). Line baking sheets with parchment paper or a silpat. 
10. Place 12 cookies on a baking sheet, spacing 2 inches apart. Bake for 15-16 minutes or until just pale golden. Cool cookies on baking sheet for 5 minutes, then transfer to a rack to cool completely.

Filling
1. In a large bowl, beat butter and shortening until well blended.
2. Add salt, vanilla, and sifted confectionary sugar. Beat until smooth, thick, and creamy. Set aside. Note: Filling should be room temperature when assembling cookies. Filling can be made ahead, but remember to bring to room temperature.

Assembling
1. Using an ice cream scoop, place a dollop of the filling on the flat side of a cookie. Top with another cookie to make a sandwich.
2. Serve immediately.
Note: Cookies can be kept in a sealed container at room temperature. To extend the life of the cookie, store in the refrigerator. Cookies taste equally delicious when chilled.

Caramelized Onion and Bacon Tart

Becoming a fiercely loyal Bears fan is part of the indoctrination process that happens for many growing up in the Chicagoland area. Undoing decades of 'drinking only the Bears kool-aid' might possibly occur after a significant life-changing event. For me it was moving to the east coast five years ago. Switching one's football team allegiance falls somewhere between heresy and insanity. Which end of the continuum one skews closer toward is often determined by your family or circle of friends. However, sometimes they decide you are both a heretic and insane. Especially those who take things like football and team loyalty very seriously. But as there are exceptions to most rules, there is a one-day-only team allegiance change allowed. Superbowl Sunday is the only safe day to root for another team, particularly if your team isn't playing in the game. There doesn't need to be a good reason for which team you choose (although sometimes who you might be rooting for is predictable) and fortunately most won't remember your choice. Although there is an exception to this. If, after also undergoing decades of team rivalry brainwashing, you choose to cheer for that rival team...well, that might be tantamount to committing an unforgivable sin. One some of your friends may never give you absolution from.

Fortunately or unfortunately, neither the Bears (and their most hated rival) nor my east coast favorite team are playing in this year's Superbowl. So the day can be all about the commercials, the half-time show, the beverages, and of course, the food. Hundreds, if not thousands, of recipes for game day appetizers and foods have already begun appear in the blogosphere and in social media. Add these to the repertoire of your go-to favorites and, well, deciding which ones to make or bring to a gathering could be more challenging than deciding which team you would like to see win. And unlike the recent caucus in Iowa, you shouldn't allow your appetizer (or football team preference) to be decided by a coin toss. Rather you should feel really good about your choice. And if good isn't good enough and you want to feel great, then make this Caramelized Onion and Bacon Tart. Crispy bacon and caramelized onions layered on a cross between a Dutch Baby and pizza crust base is pure and simple, wicked deliciousness.

What is not to love about a simple, rustic savory tart made with bacon and caramelized onions?

I made a couple of minor adjustments to the Onion and Bacon Tart recipe first shared in Saveur (November 2011). I used closer to 7 ounces of bacon (instead of 6 ounces) and added a teaspoon of dijon mustard. Subtle changes that made a difference.

Use a thicker cut bacon for this tart. Sometimes you can find a thick cut bacon already prepackaged. If you can't, many grocery stores now sell slab bacon at the meat counter. I found it easier to cut the bacon into 1/4" to 1/3" lardons (strips) using a scissors instead of a knife. If your bacon is really, really cold, a knife will work just fine. The bacon is fried in a large, heavy skillet until crispy. The cooked bacon is transferred to a plate lined with paper towels and all of the bacon fat is poured into a 9"x11" pan.

Four tablespoons of unsalted butter is added to the same pan you cooked the bacon in (don't wipe out any residual droplets of the bacon fat as it will further deepen the flavor of the caramelized onions). After lightly seasoning the thinly sliced onions with kosher salt and pepper, cook them until lightly caramelized. Cooking time will range from 10-14 minutes. Once they have caramelized, remove the pan from the heat.

The batter is made with three large eggs, whole milk, dry mustard, dijon mustard, black pepper and all-purpose flour. Once the batter is whisked until smooth it needs to rest for 10 minutes. While the batter is resting, the 9"x11" pan with the bacon fat is put in a preheated 425 degree oven. Hint: Put the pan on a larger jelly roll pan in case you have any spillage during the cooking process.

Immediately after the hot pan is removed from the oven, pour on the batter, then scatter the caramelized onions and bacon evenly over the top. Don't worry if you see bacon fat remain at the edges of the pan. It will absorb into the batter during the baking process.

The Caramelized Onion and Bacon Tart bakes for 25-30 minutes or until the crust is golden and has puffed up along the edges. Hint: Rotate baking pan midway through the baking process to ensure an evenly baked tart.

The Caramelized Onion and Bacon Tart is a great appetizer, but served with a salad it would also make for a perfect lunch or light dinner. The look, flavors, and texture of this tart are why it is destined to be declared as a 'winner'. One definitely you should put on the top of your go-to tarts, go-to appetizer, and/or go-to lunch/dinner lists.

If by any chance you have any leftovers (which you probably won't), reheat a slice in the microwave (or toast on a griddle) and top with a poached or over-easy egg.

Recipe
Caramelized Onion and Bacon Tart (inspired by Saveur's Onion and Bacon Tart recipe, November 2011)

Ingredients
6 - 7 ounces thick cut bacon, cut into 1/4 to 1/2 inch matchsticks
4 Tablespoons unsalted butter
2 medium yellow onions, thinly sliced
Kosher salt and black pepper for seasoning onions
1/4 teaspoon black pepper (for batter)
1 1/2 cups all purpose flour
2 teaspoons dry mustard
1 teaspoon dijon mustard (recommend Maille)
1 1/4 cups whole milk
3 large eggs, lightly beaten

Directions
1. Cook bacon strips in a large skillet over medium-high heat, until fat is rendered and bacon is crisp. (approximately 10-12 minutes).
2. Transfer bacon to paper towels to drain and pour bacon fat in a 9"x11" baking dish. Set aside.
3. Add butter to pan. Once melted, add sliced onions, and season with kosher salt and pepper. Cook on medium-low until onions are lightly caramelized (approximately 10-12 minutes). Remove from heat and set aside.
4. Heat oven to 425 degrees (F).
5. In a large bowl, whisk together flour, dry mustard, and 1/4 teaspoon black pepper. Set aside.
6. Mix together eggs, milk and dijon mustard. Add dry ingredients and stir until smooth. Allow batter to rest for 10 minutes.
6. Place baking pan with baking fat in oven for 10 minutes.
7. Remove pan from oven and pour in batter, scatter cooked bacon and caramelized onions over the top. Return to oven and bake until tart is puffed and golden brown. Approximately 25-30 minutes.
8. Remove from oven, transfer tart to a cutting board and serve immediately. Note: Tart is still delicious as it cools to room temperature.
Notes: This tart could also be make in a large cast-iron skillet.

A farm in northern Wisconsin.

Oriental Cabbage Salad

Sometime this past fall I sought to convince the person who shall remain nameless that we should subscribe to Netflix as we were probably one of a handful of Netflix holdouts. Using both broad sweep generalizations as well as appealing to personal self-interest (what else was he going to watch while in Saudi Arabia for extended periods of time?), we shifted from being video-streaming outliers to potentially becoming Netflix binge watchers. Well, not exactly potentially. In the last couple of weeks we have immersed ourselves in the first three seasons of the "House of Cards". Although the critically acclaimed series "Breaking Bad" still remains as one of our all time favorites, this political drama is simply wicked (good). Beyond it's sheer entertainment value along with causing me to become even more weary of the media and politicians (isn't truth always stranger than fiction?), some unintended benefits have resulted from spending thirty-nine hours of my life watching this series.

In the past couple of weeks I have eaten more fresh fruit and vegetables than I have probably consumed in the past couple of years. While I still have my favorite indulgences (heck, even Oprah still eats bread every day), my food cravings and choices are starting to shift. As superficial as this may sound (and it does), I have Claire Understood (aka Robin Wright) to thank (in part) for causing me to make some of these changes. One of them being trying to shift away from making so many mayonnaise-based salads. So when I rediscovered the recipe for this Oriental Cabbage Salad, I thought this sort of, kind of 'coleslaw without mayonnaise' would be the perfect salad to make. It would also allow me to sort of, kind of be part of the ramen noodle craze.

There are hundreds of versions of this Oriental Cabbage Salad out there. You may have heard it called Asian Cabbage Slaw/Salad, Chinese Cabbage Salad, Amazing Asian Ramen Salad, or Chinese Napa Salad. This combination (uncooked) ramen noodle and cabbage salad is the perfect blend of 'crunchy, tender, crisp, salty, sour, and sweet' in a single bite. I wouldn't go so far as to say it is one of the healthiest salads you will ever make or eat. However, this Chinese version of cole slaw is much healthier than the heavily mayonnaise based coleslaw I grew up with and (still) love.

Some of the recipes for this salad call for using a bag of coleslaw mix. However, when given the choice over chopping fresh vegetables versus using ones chopped and sitting in a bag for some undetermined period of time, I choose the slightly more time-consuming, fresher, more flavorful option of chopping a head of cabbage (1 to 1 1/4 pounds), a large carrot and a bunch of scallions myself.

Cabbage happens to be one of those vegetables put in the 'world's healthiest' category. And when when combined with carrots and scallions, this low-calorie and fiber-rich vegetable seems it should be put in the category of the 'world's best indulgences'. 

While some view canola oil and vegetable oil as interchangeable, canola oil is slightly healthier and a great option for dressings and marinades. Some recipes for versions of the Oriental Cabbage Salad call for omitting the seasoning packet that comes with the Oriental Ramen Noodles. But this version calls for using these seasonings. Combined with the canola oil, white vinegar, granulated sugar, and black pepper, the seasoning creates a very flavorful dressing.

As for the ramen noodles, they go into this salad raw (uncooked) and crushed. The easiest way to break them up or crush them is to put them in a resealable plastic bag and use a rolling pin to do most of the work. You don't want the ramen noodles to be ground into a powder, but rather you want them to be in small pieces.

In a large bowl, the chopped vegetables and crushed ramen noodles are mixed together with the dressing. After covering the bowl with plastic wrap, the salad is chilled in the refrigerator for 1 1/2 to 2 hours before serving. 

Some add the toasted sliced almonds to the salad before it goes into the refrigerator to marinate, others mix them in right before serving. Either option works. I went with mixing them in before the salad was refrigerated. You can either toast the almonds in the oven or on the stove. I prefer toasting them in a pan on the stove as I feel like I have more control. As an added benefit, I don't have to turn on the oven!).

For those of you who love coleslaw, particularly one made with mayonnaise, this one is an incredibly delicious, refreshing alternative. And for those of you live in warmer climates and worry about how long a mayonnaise based salad sits out before it may go bad, this salad takes that worry off of your plate. 

Need to bring a salad to a gathering or a potluck, bring this one. It pairs well with grilled beef or chicken as well as adds another taste dimension if served with sloppy-joes. If you are looking for a salad to make for an upcoming Superbowl gathering, this Oriental Cabbage Salad is bound to have wide appeal. Especially since it can be served chilled or at room temperature.

For optimum flavor, serve the Oriental Cabbage Salad on the day it is made. While leftovers are still delicious, the salad (i.e., ramen noodles) will lose some of its' crunch the longer it marinates. If there was ever a salad to prove 'healthier for you' can be immensely satisfying and incredibly flavorful, this Oriental Cabbage Salad would definitely qualify. 

You may never go back to making a mayonnaise based coleslaw after you taste this salad. Or maybe you will go back a little less frequently. But, I now think I have found a salad worth binging on.

Recipe
Oriental Cabbage Salad (inspired by a recipe received many years ago)

Ingredients
Salad
1 - 1 1/4 pound head of cabbage, julienned
1 large carrot or 2 medium carrots, coarsely grated
1 bunch of scallions (about 5-6), white and green parts, thinly sliced on the diagonal
2 packages of Oriental Ramen noodles (reserving seasoning packets), crushed/broken up into small pieces
1 cup sliced almonds, toasted plus more for garnish (Recommend Fisher Nuts Sliced Almonds)

Dressing
1 cup canola oil
4 Tablespoons granulated sugar
6 Tablespoons white vinegar
1/2 teaspoon black pepper
2 seasoning packets (from the Oriental Ramen Noodles)

Directions
1. Combine the canola oil, granulated sugar, white vinegar, black pepper and ramen noodle seasoning packets in a medium sized bowl. Whisk until combined and sugar has almost completely dissolved. Set aside.
2. In a large bowl, combine the sliced cabbage, grated carrot, sliced scallions, and crushed Oriental Ramen noodles.
3. Pour dressing over the vegetables and toss until they are well coated. Stir in toasted almonds, cover bowl with plastic wrap and refrigerate for 1 1/2 - 2 hours before serving. Note: Alternately, the toasted almonds can be stirred in right before serving.
4. Transfer salad to a large platter or bowl, garnish with additional almonds and serve.

View at the Continental Divide in Rocky Mountain National Park and Boulder Falls in Boulder, Colorado

Homemade Chicken Soup

Running in the cold with a cold wasn't exactly what I thought I signed up for or what being a Winter Warrior was supposed to mean. To say I was miserable during a run this past weekend would be an understatement. Descending further into a state of delirium along with having an encouraging, understanding running partner were the two things enabling me to get through the five mile run. Funny things happen to your perceptions when you are in a cold-induced delirious state. Any bump in the road feels like a steady incline and steady inclines feel like steep hills. So while I was running 'uphill' I wondered whatever possessed me to willingly put myself through such torture. Apparently I took the word 'warrior' a little too literally when I signed up for a 10k training program. And clearly I either get some perverse pleasure out of being a glutton for punishment or am beginning to remember what the addiction to running felt like all of those years ago. But as E. L. James once wrote 'There's a very fine line between pleasure and pain. They are two sides of the same coin, one not existing without the other."

Nothing really cures the common cold, but that doesn't mean we just let it run its' course (no pun intended). From claims going back as far as the 12th century along with new research studies in the 21st century, there is a preponderance of evidence supporting the claim that a bowl of chicken soup is the nutritional elixir to soothe all of a cold's symptoms. Even if you still think this is nothing more than a myth (although it has lasted more than nine centuries), at the very least, this 'miracle-cure-in-a-bowl', this 'liquid healing gold' is good for one's soul. Not only was I in desperate need to have this cold come to an end, I needed to feel better.

Sure it would have been easier to buy a few cans of chicken soup, but by now you should have figured out I don't really do 'easy' that often. If there is real scientific truth to the powers of chicken soup having the ability to improve one's health, well then homemade certainly has to be more powerful (and more delicious) than anything available on a grocery store's shelf.

The broth for the Chicken Soup is made with a whole fresh chicken, two yellow onions (skins on) halved, a parsnip (halved), two garlic cloves (peeled), two stalks of celery, a very large carrot (skin on), a bay leaf, kosher salt, tomato paste, aleppo pepper, dried thyme, and four quarts of water. Keeping the skins on the onions as well as the other vegetables helps to give the broth a deep golden color.

Smitten Kitchen's recipe for chicken soup, my source of inspiration, called for the use of either four pounds of leftover chicken carcass bones or four pounds of a combination of fresh chicken wings, necks, backs, and feet. I opted for a whole almost four pound fresh chicken.

Once the broth comes to a boil, the heat is reduced to a simmer and the lid placed on top of the pot. Over the course of approximately 2 1/2 hours, the magic begins to happen. I would like to tell you about the incredible aroma coming from this simmering broth, but my sense of smell wasn't working while I was making this soup.

After the 2 1/2 hours, three bone-in, skin-on chicken breasts (approximately 2 pounds) are added to the simmering stock. The breasts will cook in approximately 20-25 minutes. Be careful not to overcook them because the meat from the chicken will be going back into the 'soup'. Allow the chicken breasts to cool enough so you can remove the skin and bones and either shred or cut into pieces. If you are wondering what to do with all of the meat on the whole chicken you had poached in the broth, I would suggest you use it to make chicken salad rather than shred it to use in the soup. Note: The pieces of chicken breast are returned to the stock after the chopped vegetables and egg noodles have been added and cooked.

After straining and returning the broth to the pot, the chopped carrots, celery, and leeks are added. Cooking time will range from 6-10 minutes (you want them firm-tender) depending on how small/large you cut/dice the vegetables.

The most common noodle used in chicken soup is the egg noodle. Of all of the egg noodles available, the most frequently used are the German short, corkscrew shaped noodles. The other prevailing option is the shorter, straighter noodles. These usually come in thin, medium, and wide thicknesses. Not only do I like my chicken soup noodles to have a little substance, I like to be able to get them on the spoon without making a big splashy mess. For that reason, I prefer the medium-width over the thinner egg noodles. Once the chopped vegetables have simmered in the broth, the egg noodles are added (allow to cook for 7-10 minutes or in accordance with package directions).

Egg noodles usually come in a bag versus a box (usually in a 12 ounce size). If you like a very noodle rich soup, use 11-12 ounces. If you still like a soup with a noodle presence, use 9-10 ounces. If the entire package of the noodles is used, please know they will continue to absorb the chicken broth if leftovers are refrigerated overnight. That isn't necessary a bad thing, but this broth has such incredible flavor it would be somewhat of a waste to have it all absorbed into the egg noodles (trust me on this).

Before serving the soup you will need to taste to determine how much additional salt is needed (remember only 1 Tablespoon of kosher salt was used in the broth).  I added an additional 1 1/2 teaspoons to the pot of chicken soup, but then added a tiny bit more after it was ladled into a bowl. Two tablespoons of freshly chopped parsley can be added to the pot of soup or lightly sprinkled on the bowls of soup.

After tasting this Homemade Chicken Soup, I will never buy a can of chicken soup ever again. Never ever. Regardless if I have a cold or not. The medicinal and nutritional values of this 'liquid healing gold' are increased exponentially when homemade. Eating a bowl of hot, homemade soup is incredibly satisfying, even slightly intoxicating. Especially one having such a great depth of flavor. January just happens to be National Soup Month (hmmm....I wonder why). You still have some time to make a pot of homemade soup. Why not make this Homemade Chicken Soup? You will make everyone deliriously happy!

Recipe
Homemade Chicken Soup (inspired by SmittenKitchen's Ultimate Chicken Soup Recipe)

Ingredients
Broth
2 medium-large yellow onions, unpeeled and cut in half
2 large garlic cloves, peeled and slightly smashed
1 large carrot, unpeeled
1 large parsnip, unpeeled
1 large celery rib
4 quarts water
3 1/2-4 pound chicken (or 4 pounds of chicken wings)
1 Tablespoon Kosher salt
1/2 teaspoon dried thyme (or 2 teaspoons fresh thyme)
1/8 teaspoon Aleppo pepper (or red pepper flakes)
1 Tablespoon tomato paste
1 bay leaf

To Finish
2 pounds bone-in, skin-on chicken breasts (approximately 3 large chicken breasts)
2 large carrots, peeled and diced
1 large leek, trimmed, thinly slicing green and white parts
2 large celery ribs, diced or chopped
9-12 ounces egg noodles (medium or fine noodles) Recommend Gia Russa egg noodles. I used the medium sized noodles.
2 Tablespoons finely chopped flat leaf parsley
Kosher salt to taste

Directions
1. Combine all broth ingredients in a large stock pot (6-8 quart). Place over high heat and bring to a boil. Immediately reduce to gentle simmer, skim any foam, cover and simmer for 2 1/2 hours.
2. Add whole chicken breasts to simmering broth, simmer for 20-25 minutes until they are cooked through (do not overcook). Remove cooked breasts and allow to cool slightly. When cool enough to handle, remove skin and bones. Either shred or chop into small chunks. 
3. Strain broth. Return strained broth to stock pot and turn heat to simmer.
4. Add diced vegetables and cook for 7-10 minutes, or until vegetables are firm-tender.
5. Add egg noodles to the broth and cook for 7-10 minutes or until tender. Note: For a very, very noodle-y soup use 11-12 ounces of the egg noodles, for a less noodle-y soup use 9-10 ounces. 
6. Add shredded/chopped chicken breasts to broth, simmer for 2-3 minutes until heated through.
7. Add chopped parsley to the finished soup or add chopped parsley to soup after it has been ladled into bowls.
Note: If using a full 12 ounce bag of the medium egg noodles, a significant amount of the broth will be absorbed by the noodles if any leftovers have been refrigerated overnight.