My Duncle’s Soup Recipe Is So Good, I’ll Even Eat It in a Heatwave

I know you’re probably asking—what the heck is a ‘duncle'? Well, it’s a combination of ‘dad’ and ‘uncle.’ It’s almost like an inside joke with my Uncle David, who’s my dad’s brother. Growing up, my dad wasn’t in the picture much, but my mom made it a point to have my brother and I keep in touch with that side of the family. After all, it wasn’t their fault that my dad wasn’t around. While all of the family helped us out, my Uncle David was really the one who stepped up. 

When I was looking for colleges out of state, he introduced me to Drake University and when I finally decided to go there, he and my Aunt Stephanie (and later down the road, my cousin Rowan) became my home away from home. Starting college out of state during the COVID-19 pandemic was scary, but I soon found myself visiting my aunt and uncle frequently. Weekly dinners quickly became our staple, even with my crazy college schedule.

My uncle is an ecstatic home cook. He’s made practically everything, from homemade pasta, stir fries, to pickles made with veggies straight out of his garden. But there’s always been a dish that I’ve consistently looked forward to eating ever since he first made it my freshman year of college (even when it's scorching outside): chicken noodle soup. But this is no ordinary recipe! My uncle drizzles it over creamy mashed potatoes, which makes it even more filling. I swear my mouth is watering just writing this!

Duncle Dave's Chicken Noodle Soup Recipe

Ingredients

For the noodles

• 2 cups all-purpose flour
• 3 egg yolks
• 2 whole eggs
• 2 teaspoons salt

For the mashed potatoes

• 5 to 6 medium or large yellow potatoes
• 3 to 4 tablespoons butter
• 1 to 2 cups milk
• Salt and pepper to taste

For the soup

• 2 tablespoons olive oil
• 3 to 5 pounds bone-in skin-on chicken thighs
• 3 tablespoons butter
• 2 to 3 cups celery, cut into bite-size cubes
• 2 to 3 cups carrots, cut into coins
  
• 2 (32-ounce) carton unsalted chicken stock
• 1 to 2 cups water
• Salt and pepper to taste
  

Directions

1. To make the noodles, combine the flour, egg yolks, eggs, and salt in a bowl. Mix until it forms a smooth dough, adding water if needed. Roll by hand with a rolling pin or with a pasta machine to your desired thickness and cut into 1-inch wide noodles. Rest the noodles for 30 minutes before cooking. (If unable to prepare homemade, any store-bought pasta will do.)
2. Wash and cube the potatoes. Place into a medium soup pot. Fill with water and salt, then bring to a boil. Drain the potatoes when you can easily pierce them with a fork.
3. Place the cooked potatoes into a bowl with the butter and milk. Use an immersion blender to blend until the chunks are gone. Season with salt and pepper to taste.
4. To a Dutch oven, add the olive oil and set over medium-high heat. Season the chicken thighs with salt and pepper and place into the Dutch oven. Cook until the interior temperature measures 165 degrees F. Place the cooked chicken in a clean bowl and remove the meat, shredding into smaller pieces.
   
5. In the same Dutch oven, combine the butter, celery, and carrots. Cook on medium to high until softened. Add the chicken stock, water, and shredded chicken back into the pot. Bring to a soft boil and reduce the heat. Add salt and pepper to taste. Add noodles and cover, wait 5 to 10 minutes for noodles to cook and soften.
6. Serve over mashed potatoes in a bowl.