Food & Wine

in need of warmth & comfort – chicken noodle soup to the rescue!

Yep, I am at it again…more soup this week!  I think that because I have been sick since Dec 23,  (and Joe has been fighting it off for a while too) I am constantly trying to rest, recover and relax…and nothing goes better with that than soup!

While I love to cook many of my recipes from scratch, this is one where I skimp a bit…and I combine two recipes into one for the very best results.  The first recipe is from Allrecipes, where I only use the first part of the recipe – taking a roasted chicken from the grocery store and use it for the chicken meat and starting the chicken broth.  The second part of the recipe is a Tyler Florence, Chicken Noodle Soup recipe from FoodNetwork.com.  This part of the recipe brings in the seasonings, root vegetables and noodles.  See my adapted & combined recipe below…

Yummy Chicken Noodle Soup - comfort to the soul!

Ingredients

  • 2 quarts chicken broth
  • 1 quart water
  • 1 store-bought roast chicken
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 medium carrots, cut diagonally into 1/2-inch-thick slices
  • 2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
  • 4 fresh thyme sprigs
  • 1 bay leaf
  • 8 ounces dried wide egg noodles (or the egg noodles from the freezer section)
  • Kosher salt and freshly ground black pepper
  • 1 handful fresh flat-leaf parsley, finely chopped
  1. Bring broth and water to a simmer over medium-high heat in a large soup kettle. Meanwhile, separate chicken meat from skin and bones; reserve meat. Add skin and bones to the simmering broth. Reduce heat to low, partially cover and simmer until bones release their flavor, 20 to 30 minutes.
  2. Strain broth through a colander into a large container; reserve broth and discard skin and bones. Return kettle to burner set on medium-high.
  3. Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned.
  4. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender.  Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper.  Sprinkle with chopped parsley before serving.
Now curl up with the soup, a grilled cheese sandwich and a book (or TV) and comfort is on the way…
-N
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