Tis the season…for soup. Ahhh good old Chicken Noodle soup. Feeling cold and in need of some comfort food? this soup ought to pick you right up. I get a little excited when it comes to soup and after having made so many sweet cookies and desserts lately, it is time for something savory. It’s warm, delicious, an easy dinner or a soothing lunch. It’s loaded with vegetables and it is not at all difficult to make. I would really like to recommend that you make this soup with homemade Chicken Stock which will intensify the flavors and give you an amazing soup. In this particular soup recipe I used rutabaga, but if it’s not available to you, just use parsnip or turnip. I hope it will keep you nice and warm.
2 tablespoon extra-virgin olive oil
1 medium onion, chopped
2 garlic cloves, minced
3 large carrots, cut into 1/2-inch slices
1/2 medium rutabaga, cut into 1/2-inch cubes
2 celery ribs, cut into 1/2-inch slices
4 fresh thyme sprigs
1 bay leaf
2 quarts chicken stock
4-8 ounces dried wide egg noodles, as you prefer
1 1/2 cups cooked shredded chicken
Salt and pepper to taste
small handful fresh flat-leaf parsley, finely chopped
Place olive oil in soup pot over medium heat and add onion, garlic, carrots, rutabaga, celery, thyme and bay leaf. Cook and stir until vegetables are softened but not browned, about 6 minutes. Pour in chicken stock and bring to a boil. Add noodles and simmer for 5 minutes or until tender. Season with salt and pepper. Add chicken and heat through. Sprinkle with chopped parsley before serving.
Source: adapted from Tyler Florence