Tags
chicken noodle soup, dinner, egg noodles, flat leaf parsley, food, fresh dill, recipe, roasted chicken, soup
I think there are two North Carolinas.
There is the one with the warm, mild winter.
Or a light cardigan and linen scarf type of winter. That was last year.
Days filled with endless sunshine and the sun’s earthly counterpart, daffodils…poking up through the ground to quietly greet us.
And then, there is this winter.
Let me pause for a moment to say, I was born in New York. And, I’m no stranger to cold winters and the occasional blizzard.
I don’t know anything about “lake effect snow,” but I am familiar with several feet of the white stuff piled up, faux fur-lined boots, no electricity for days, and scraping the ice off of one’s windshield.
But this North Carolina winter is filled with cold, grey days. A wool scarf type of winter.
We’ve been experiencing mini snow events that turn into snow days (cue the giddy school children) or 3-hour school delays because of icy roads (black ice as it’s known here) and let’s just say that my winter woolens have been getting lots of use.
What a difference a year makes.
I do think a cozy pot of soup is in order. And perhaps wherever you are, a homemade pot of chicken noodle soup is what you need too.
To get started, heat 2 tbsp of olive oil in a Dutch oven over medium heat. Add 2 sliced carrots, 2 sliced parsnips, 2 ribs of sliced celery and 1 medium shallot, minced. Season with 1-2 tsp of kosher salt and a 1/4 tsp of freshly ground black pepper. Stir frequently to ensure that vegetables are cooking evenly and softened or about 10 minutes.
Add roasted chicken from 3 bone-in chicken breasts, 2 32-ounce containers of chicken broth and stir to combine. Next add 1 1/2 cups of dried egg noodles, bringing soup to a boil and then reducing heat to a simmer or until the pasta is tender, about 5-6 minutes.
Here’s how the soup is shaping up. Looks good, right?
Finally, add 1 tbsp of chopped fresh flat leaf parsley and 1 tbsp of chopped fresh dill. Taste the soup and adjust the seasonings with additional kosher salt and black pepper, if needed.
Weeknight Chicken Noodle Soup
Ingredients
2 tbsp of olive oil
2 carrots, sliced
2 parsnips, sliced
2 ribs of celery, sliced
1 medium shallot, minced
1-2 tsp kosher salt
1/4 tsp freshly ground black pepper
shredded chicken from 3 roasted, bone-in chicken breasts
2 32-ounce containers of chicken broth
1 1/2 cups of egg noodles or other pasta
1 tbsp flat-leaf parsley, chopped
1 tbsp fresh dill, chopped
Method
Begin by heating 2 tbsp of olive oil in a Dutch oven over medium heat. Add 2 sliced carrots, 2 sliced parsnips, 2 ribs of sliced celery and 1 medium shallot, minced. Season with 1-2 tsp of kosher salt and a 1/4 tsp of freshly ground black pepper. Stir frequently to ensure that vegetables are cooking evenly and softened, or about 10 minutes.
Add roasted chicken from 3 bone-in chicken breasts, 2 32-ounce containers of chicken broth and stir to combine. Next add 1 1/2 cups of dried egg noodles, bringing soup to a boil and then reducing heat to a simmer or until the pasta is tender, about 5-6 minutes.
Finally, add the fresh parsley and dill. Stir to combine. Taste and adjust seasonings with additional kosher salt and freshly ground black pepper if needed.
Serves: 8
New York winters are no joke. I went to college in Plattsburgh, NY for 3 years. Most depressing time of my life because of all that cold weather and snow.
This soup looks so flavorful and delicious and I can bet any money it will warm anyone right up! Well done Allison.
I’m pretty sure when you moved out of the dorms in May there was still some snow on the ground. I remember those days and you’re right, a little depressing.
I love soups like this with freshly baked bread…so good!
Thanks for dropping by today. It’s always nice to hear from you!
Allison your rich broth looks amazing. There is nothing like a little homemade chicken noodle soup to set everything straight (colds , flu’s, bad day at work- you are covered). Take Care, BAM
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Looks really good! So you are from NY… so am I. Except I have far too much experience with lake-effect snow storms! I think I would like NC. 🙂
What a comforting dish! Perfect for a cold day or when under the weather, which I feel I’m about to be in. Thanks for posting this lovely recipe Allison. 🙂
Lovely soup. It has been a very cold winter this side of the Atlantic, I have never seen so much snow! And soups have been a go-to comfort dish!
Well, thank you! I am loving soups lately (especially with the dreary, cold weather) and have been freezing at least a serving or two to have on hand. I adore the convenience of a well-stocked pantry and freezer!
What a difference a year makes for sure! Ugh! I’m pretty sure I’m losing my mind in the middle of all these little snowstorms and gray days. Which is why I’m making this soup so much this year! Somehow I have the exact same recipe as this, and I love it. I can’t stop eating it. Mine is nowhere near as pretty as yours, however. Still, this is the soup of winter 2012-2013 🙂
Reblogged this on CathyND95's Blog and commented:
Chicken Noodle Soup for my family and friends up North. I will be making this by this weekend since Houston is expected to have freezing weather by Sunday, too.
having this in a winter night will not only warm up our belly but also our heart. lovely post….danny
My sentiments exactly, Danny. Thank you so much for dropping by and for your kind words. They’re very appreciated.
Allison