Quick Chicken Noodle Soup

by Anne Bennett on March 11, 2010


Chicken Noodle Soup with Whole Wheat Irish Soda Bread

Progress is being made weather-wise. We’ve gone from months of sub-zero temperatures with copious quantities of snow and grey skies to above-freezing days (Oh joy! Oh bliss!) with nonstop rain and grey skies, made survivable by infrequent but promising appearances of the sun.

One can always find something to be grateful for, and today I’m grateful that I don’t live in Alaska (for several really good reasons, among which are their long, dark arctic winters).

In gratitude for my living here in the American Midwest (I keep saying that, I must be proud!) where it’s grey but at least we have the nation’s NUMBER ONE men’s college basketball team, here is a soup that takes mere minutes to prepare but feeds the soul.

When you’re on your way home from work, stop and buy a rotisserie chicken. Otherwise, you should have all the other ingredients on hand (and if you don’t, you need to re-think your pantry).

Since noodles tend to expand and soak up broth over time,  you may have to add more broth as needed.

1 T. olive oil
1 small onion, chopped
2 to 3 stalks celery, chopped
2 to 3 carrots, chopped
2 cups water
1 32-oz. carton reduced-sodium chicken broth, and more as needed
Salt and pepper to taste
1/2 t. dried thyme or 1/4 t. dried tarragon (if you like a French taste)
6 oz. egg noodles or fusilli pasta
2 1/2 cups shredded rotisserie chicken breast
2 T. chopped fresh parsley (optional but a nice look)

Heat oil in a large saucepan and saute onion, celery and carrots until almost soft. Add water and chicken broth and bring to a simmer; add pasta and dried thyme and cook until it’s almost al dente. Stir in chicken and cook until everything is heated through. Adjust seasonings, add parsley and serve.

This soup is very adaptable. You can add other vegetables, such as frozen peas. You can also leave out the noodles and add corn and potatoes. Or you can add a can of drained white beans. You see what I mean.

Serves: 6 (about 1 cup)

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