You know that feeling. The leaves are changing colors, there is a crisp bite to the air, and suddenly all you can think about is cute boots and cashmere sweaters.
Or perhaps it’s that other unfortunate fall feeling you’re experiencing. Your throat is a bit scratchy, you don’t feel quite right, and you notice yourself needing a tissue. Oh boy, it’s that time of year.
Fall is a mix of seasonal east coast clothing changes, and avoiding door handles and elevator buttons like the plague. In any case, the perfect complement—to either that new pair of boots, or to that achy, just-want-to-lay-down feeling—is a nice bowl of chicken noodle soup — chunky, warm, rich and soothing.
Well sure, it’s not rocket science, but I like to believe that the best chicken noodle soup does require more than basic cooking technique, but perhaps a bit of . . . love. Aww, yeah, that’s right, I said it – LOVE. Cooking is all about love for me, and making soup is the best way to fully express it.
Use the freshest ingredients possible, cut them up in roughly equal size, and use my shortcuts to make it in less than 20 minutes, start to finish!
Chicken Noodle Soup
Adapted from Ina Garten
1 rotisserie chicken
2 quarts good-quality chicken stock
1 cup medium-diced celery (2 stalks)
1 cup medium-diced carrots (3 carrots)
2 cups wide or thin egg noodles (cook’s preference)
¼ cup chopped fresh parsley
Kosher salt
Freshly ground black pepper
Remove the breasts from the rotisserie chicken and discard the skin and shred it into pieces.
Bring the chicken stock to a simmer, seasoning with salt and pepper to taste. Once simmering, add the celery, carrots and noodles. Simmer uncovered for about 10-15 minutes, until the noodles are cooked and the vegetables are soft. Add the shredded chicken and parsley and heat through.
Season to taste and serve. To your health!
{ 1 comment… read it below or add one }
perfect!! i was looking for a recipe, and i’m glad i found yours!