My Duncle’s Soup Is So Tasty, I’d Have It Even in the Hottest Weather

You might be wondering—what exactly is a ‘duncle’? Well, it’s a mash-up of ‘dad’ and ‘uncle.’ It’s an inside joke with my Uncle David, who happens to be my dad’s brother. Growing up, my dad wasn’t very involved, but my mom made sure my brother and I stayed close to that side of the family. They didn’t have anything to do with my dad’s absence, and while everyone in the family helped us, Uncle David was the one who really stepped up.

When I was considering out-of-state colleges, my uncle introduced me to Drake University. When I chose it, he, my Aunt Stephanie, and eventually my cousin Rowan, became my second family. Starting college during the COVID-19 pandemic was intimidating, but I ended up visiting them often. Weekly dinners became our tradition, even with my hectic college life.

My uncle is an enthusiastic home chef. He’s tried his hand at everything, from making homemade pasta and stir-fries to pickling veggies from his garden. But there’s one dish I’ve always looked forward to, ever since he first made it my freshman year of college—chicken noodle soup. But this isn’t your average recipe! He serves it over creamy mashed potatoes, making it even heartier. Just thinking about it makes my mouth water!

Duncle Dave’s Famous Chicken Noodle Soup Recipe

Ingredients List

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 Base

• 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
  

Instructions

1. To prepare the noodles, mix together flour, egg yolks, whole eggs, and salt in a bowl. Stir until you form a smooth dough, adding water if necessary. Roll it out with a rolling pin or pasta machine to your preferred thickness, then cut into 1-inch wide strips. Let the noodles rest for 30 minutes before cooking. (If homemade noodles aren't an option, store-bought pasta will work just as well.)
2. Peel and cube the potatoes, then place them in a medium soup pot. Fill with water and add a pinch of salt, bringing it to a boil. Once the potatoes are fork-tender, drain them.
3. Transfer the cooked potatoes to a bowl, then add butter and milk. Use an immersion blender to blend until smooth, seasoning with salt and pepper to taste.
4. In a Dutch oven, heat olive oil over medium-high heat. Season the chicken thighs with salt and pepper, then cook them until the internal temperature reaches 165°F. Once cooked, remove the chicken from the pot, shred it into small pieces, and set aside.
5. In the same Dutch oven, melt butter and sauté the celery and carrots until softened. Add chicken stock, water, and the shredded chicken back into the pot. Bring to a gentle boil, then lower the heat. Season with salt and pepper, add the noodles, cover, and let it cook for 5 to 10 minutes until the noodles are tender.
6. Serve the soup over a bed of mashed potatoes in a bowl.