Weeknight Chicken Noodle Soup

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