Chicken Noodle Soup

It’s the first week of January. It was 8 degrees in Pittsburgh yesterday. And pretty much everyone I know (including yours truly) has been afflicted with some sort of cold or flu-like ailment within the last few weeks. Bitter temperatures and flu season coinciding means one thing: it’s time to keep the good ol’ standby, chicken noodle soup, at the ready in the refrigerator. If you are coming in from outside or keeping yourself wrapped in blankets, nothing seems to hit the spot quite like a piping hot bowl of chicken noodle soup. With crumbled crackers sprinkled on top, of course. The great news is that this amazing bowl of soup couldn’t be easier to make and you can have it ready in less than an hour.

Now, if you are the ambitious sort and make your own chicken stock, you can absolutely use that, and the accompanying breast meat from the chicken as well. I am not this ambitious. I should be, darn it, but I’m not. I don’t make my own stock. At least, not yet. I do love, however, that our local grocery chain, Giant Eagle, has started selling  it’s own organic chicken stock, and it is phenomenal.

As far as the breast meat goes, if you aren’t making your own stock and using the breast meat from the chicken, you can easily boil and shred two chicken breasts. Or, to make the recipe even easier, pick up a rotisserie chicken from the store and shred the breast meat. Easy peasy! Now excuse me while I put on my fleece pants, snowflake socks, a hoodie, and heat myself a bowl of this soup.

Week one of January and I’m on track with my soup resolution, hooray!

Two years ago: Rugelach

Did you make this recipe?
Leave a review »

Chicken Noodle Soup

Ingredients:

2 tablespoons vegetable oil

1 medium onion, chopped

1 large carrot, peeled and sliced ¼-inch thick

1 stalk celery, sliced ¼-inch thick

2 quarts (8 cups) chicken stock

2 to 2½ cups cooked and shredded chicken breast meat (about 2 chicken breasts)

2 cups (3 ounces) egg noodles

¼ cup minced fresh parsley

Salt and fresh ground black pepper, to taste


Directions:

1. Heat the vegetable oil in a large stockpot or Dutch oven over medium-high heat. Add the onion, carrot and celery and saute until softened, about 5 minutes. Add the chicken stock and shredded chicken meat. Bring the soup to a boil, reduce the heat, and simmer until the vegetables are tender and the flavors meld, 10 to 15 minutes.


2. Stir in the noodles and cook until just tender, about 8 minutes. Stir in the parsley and salt and pepper to taste. Serve immediately.


Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

(Recipe adapted from The Best Soups and Stews by America's Test Kitchen)


All images and text ©