I had it stuck in my head that I was making chicken soup this week. I think I saw someone eating on TV, or on Facebook or something, but I couldn’t stop thinking about it! I looked up a bunch of recipes, all very similar, to find something that was easy (I mean, most chicken soup recipes are pretty easy; it only gets more complicated when you make your own chicken stock and I am def not ready for that.)
I found this recipe on Redbook and chose it because it looked so simple: Chicken Noodle Soup – Soup Recipes – Easy Recipes … – Redbook.
(Don’t mind the fog on the picture due to the soup steam!)
- 2 carton(s) (26-ounce) reduced-sodium chicken stock or broth (I used broth)
- 2 cup(s) water
- 3 large carrots, peeled and thinly sliced
- 3 small parsnips, peeled and thinly sliced (Had no idea what a parsnip was! Lighter tasting carrot)
- 3 stalk(s) celery, thinly sliced
- 1 large onion, finely chopped
- 3 1/2 cup(s) cooked, shredded chicken (I used my go-to rotisserie, used all the white meat from a whole one)
- 1/2 pound(s) extra-wide egg noodles (2 1/2 cups of dry noodles worked great)
- 2 tablespoon(s) minced parsley
- 2 teaspoon(s) kosher salt
- 1/2 teaspoon(s) freshly ground black pepper
- In a 5- to 6-quart soup pot, bring stock, water, carrots, parsnips, celery, and onion to a boil; reduce heat to medium-low, cover, and simmer 15 minutes.
- Stir in chicken and noodles; cover pot and continue to simmer 7 minutes, or until noodles are just tender. Stir in parsley, salt, and pepper. Ladle into bowls.
I served with a crusty roll and it was very tasty. Also filling! One bowl and I was stuffed. Welcome to soup season everyone!