Chicken Noodle Soup
Whether chicken noodle soup has any healing properties or not, its a classic recipe that is simple to make and perfect for a cold winter night.
Servings: 6
Equipment
- 8 qt Dutch Oven or sauce pan
Ingredients
- 1 tsp extra virgin olive oil
- 1/2 cup chopped onion
- 1 cup diced celery medium dice
- 1 cup sliced carrots
- 1 cup sliced parsnips
- 1/2 cup peas
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 2 tsp chopped fresh oregano or 1/2 - 1 tsp dried
- 6 cups chicken broth
- 2 cups shredded, cooked chicken
- 1 cup baby kale or spinach
- 3 cups cooked egg noodles medium
- 2 Tbsp chopped parsley fresh
- 1/4 cup grated Parmesan cheese optional
Instructions
- Heat olive oil in an 8 qt. dutch oven or saute pan. Sauté the onions, carrots, and celery for about 5 minutes until just starting to soften. Add parsnips and sauté for another 5 minutes.
- Stir in peas, salt, pepper and 1/2 the oregano.
- Add broth and heat until steaming. Mix in chicken and continue to cook until chicken is hot but the soup is not boiling. The soup should be 165°F on an instant-read thermometer. At this point, taste and add more salt, pepper, and oregano if needed.
- While the soup is heating, in a separate pan, boil water and cook the egg noodles until just al dente.
- Just before serving, stir in the kale or spinach to wilt.
- Place 1/2 cup egg noodles in a bowl. Spoon the soup over the noodles and serve.
- Sprinkle with Parmesan cheese if desired and serve with a roll and salad.
Notes
If you make extra and want to freeze it for later, spoon it out into smaller containers and place directly in different parts of the freezer to freeze quickly. Reheat it to 165°F when you serve it again.