Sunday, October 7, 2007

Chicken Noodle Soup

After a weekend of excess, I wanted something simple and true for dinner tonight. I also wanted something I could make without going to the grocery store. A quick inventory of the kitchen proved that a pot of rustic chicken noodle soup was the way to go!

3 carrots, peeled and chopped
4 celery hearts, chopped
4 cloves of garlic, chopped
1 inch length of fresh ginger, grated
2 boneless, skinless chicken breasts, cut into bite sized pieces
6 cups chicken broth
6 cups water
8 ounces egg noodles
2 tablespoons fresh flat leaf parsley, chopped finely
Salt and pepper
Olive oil

Heat a couple of tablespoons of olive oil over a medium-high flame in a large soup pot and add the carrots and celery. Saute until soft, about 10 minutes. Season the chicken pieces well with salt and pepper and add to the pot, along with the garlic and ginger. Stir the chicken around until it is evenly browned.

Add the chicken broth and water to the pot and bring up to a boil. Throw in the egg noodles and simmer until they are cooked through. Taste the soup liquid for seasoning and add salt and pepper if necessary. Stir in the parsley and serve.

Rating: This is awesome
I sometimes use an onion in this soup too. Just chop and saute with the carrots and celery at the beginning. What are your favorite herbs for chicken noodle soup? I never know what to use, but I tend to go with just flat leaf parsley since I always have some around.

1 comment:

Carrie said...

I love chicken noodle soup, and were getting back into that time of the year.