Whenever I find myself feeling run-down or particularly susceptible to a tenacious Fall cold, there are two things I do: I take my vitamins, and I make my simple recipe for wholesome chicken noodle soup. The minute the smell of aromatics and chicken permeates my kitchen, it's impossible to deny the healing properties of this chicken noodle soup.
Despite its familiar ingredients, this is nothing like the canned or cafeteria stuff; instead, it's chock-full of chunks of real chicken breast, whole pieces of vegetables, al dente egg noodles, and a transparent (but powerful) chicken broth base. But the ingredient that absolutely makes this soup is the dill: it adds a lemony, vegetal flavor that complements the chicken in the best way possible. Get your soup on with the recipe.
1 tablespoon vegetable or olive oil
4 stalks celery, chopped
4 carrots, chopped
1/2 large white or yellow onion, chopped
2 quarts chicken broth
6 ounces wavy egg noodles, such as No-Yolks
1 pound cooked, chopped chicken breast
Freshly ground pepper
1/3 cup chopped fresh dill
The beauty of this recipe is its adaptability; if you don't have cooked chicken breast, try rotisserie chicken instead; the same goes with fusilli in place of the egg noodles. If you aren't a fan of dill, try garnishing with parsley instead.
- Sauté oil, celery, carrots, and onion over medium heat until vegetables soften and onions become somewhat translucent, about 5 minutes. Add chicken broth.
- Once broth is at a rolling boil, add in egg noodles and simmer 10 minutes or until noodles are done but still firm to the bite.
- Add in chopped chicken breast and allow to simmer until heated through, about 30 seconds.
- Turn off heat and season with salt and pepper to taste; garnish with chopped fresh dill.
Serves 8 to 10.
- Soups/Stews, Pasta/Noodle
- North American