I couldn’t let the week end without this quintessential recipe. But as tasty as it is, it’s even better when you make it all your own. For my latest version I chopped up a whole head of garlic and added it to the pot. MMMmm! Vary ingredients by taste and season and just go with the flow. The beauty of chicken noodle soup is in its simplicity, its warmth and comfort. So whip up a batch this weekend, put your feet up and dig in. It’s medicine for whatever ails ye. Recipe courtesy of Kitchen Basics Healthy Cooking with Stock.
SODIUM CONTENT: 206 mg per serving
6 c. Kitchen Basics Unsalted Chicken Stock
1/2 medium onion, thinly sliced
1 small carrot, thinly sliced
2 stalks celery, thinly sliced
2 sprigs fresh thyme
2 sprigs flat-leaf parsley
1/2 c. water
freshly ground black pepper to taste
1/3 lb. wide egg noodles
2 c. shredded cooked chicken
1 T. minced parsley leaves, for garnish
Place the stock, onion, carrot, celery, thyme, parsley, water and freshly ground black pepper to taste in a medium pot. Bring to a simmer over medium high heat and cook until the vegetables are almost tender, about 5 minutes.
Add the noodles and cook until tender, 5 to 8 minutes. Add the chicken, warm through, and then adjust the seasoning if necessary. Serve garnished with parsley.