Chicken Noodle Soup

February 25, 2014
Chicken Noodle Soup
 
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Try making your own broth (see under Chicken Broth), the end result is worth it. Soup noodles are available in most grocery stores. They are noodles cut into short lengths.
Ingredients
  • 1 tbsp canola oil
  • 1½ cups chopped onion
  • 1½ cups chopped celery 1 lb (500 g) skinless, boneless chicken
  • 4 medium carrots, peeled and chopped
  • 2 medium parsnips, peeled and chopped
  • 4 garlic cloves, minced
  • 2 bay leaves
  • 2 quarts (2 litres) chicken broth
  • 1 lb (500 g) skinless, boneless chicken breasts (or chicken thighs), chopped
  • 1¼ cups soup noodles
  • salt and cracked black pepper
Instructions
  1. Heat the oil in a large pot or dutch oven over medium high heat.
  2. Add the onion, celery, carrots, parsnips and garlic and cook stirring occasionally, for about 10 minutes or until the onion is softened.
  3. Add the bay leaves and broth.
  4. Cover and bring to a boil, then reduce the heat to medium low.
  5. Cook tor 15 minutes.
  6. Stir in the chicken and cook covered, stirring occasionally for 10 to 15 minutes or until the chicken is tender.
  7. Stir in the noodles.
  8. Cook for about 5 minutes or until tender.
  9. Add salt and pepper to taste.
  10. Remove and discard the bay leaves.
Notes
Make Ahead: The soup can be made 3 days ahead and stored in airtight containers in the refrigerator. Add more broth if needed and freeze the soup in airtight containers tor up to 3 months.

Serving Suggestion: Serve with hot buttered toast.
Posted in Soups, Stews and Chili