Is there anything cozier than chicken noodle soup when the weather gets crisp, the leaves turn orange and you break your fall and winter gear out?
This is the absolute best weekend project for the amateur cook and foodie. If you feel so inclined, you can even prepare your own chicken broth from scratch (recipe to come soon) in the morning, and this hearty comforting soup in the afternoon for a nice evening wrapped up in your throw, on the couch watching TV.
Sounds pretty good, yeah?
Let's get started!
INGREDIENTS (for 4 people)
- 2 medium carrots diced
- 3 sticks of celery, diced
- 1 medium onion, diced
Note: dice the veggies as small as you like to eat them in the soup because this will not be blended, it is a clear soup. I like mine relatively small
- about 2 cups of cooked chicken meat (I like my soup very chicken-y!)
Note: I used the meat of 3 bone-in, skin-on chicken breasts used to make broth (recipe to come)
- 1 1/2 cup of noodles (I used whole wheat)
- about 6 cups chicken broth (for this recipe I complemented homemade broth with commercial bricks because I just did not have enough)
- olive oil
- in a deep pot, saute the veggie holy trinity (onion, carrots and celery) in a splash of olive oil over medium heat until soft (do not brown)
- increase the heat to medium-high, add the broth and bring back to a boil
- add the noodles and cook until the noodles are done to your liking
- shred the chicken meat (or dice, if you prefer) and add to the pot, stir until the chicken is heated through
- serve in a bowl, decorated with fresh parsley -or not-