Seasonal Soups: Healing Chicken Noodle Soup Recipe
With the cooler winter weather and seasonal colds on the rise, I thought I’d blog about soup!
When you’re under the weather, there’s nothing quite like the healing magic of a bowlful of chicken noodle soup. The recipe pictured above (and outlined below) is featured in my cookbook, Kitchenability 101. It’s easy to whip up and will have you on the mend in no time.
The secret to this recipe is all in the pre-cooked rotisserie chicken, so you don’t have to first cook a chicken prior to making the soup. Just pick one up from the market, shred it and you’re good to go.
- 1 cup spinach
- 2 stalks celery
- 1 small onion
- 1 carrot
- 1 Tbsp butter or cooking oil spray
- 1 lb uncooked noodles of your choice (egg noodles preferred)
- 2 cups cooked chicken, shredded
- 8 cups chicken stock
- Salt and pepper to taste
- 2 sprigs fresh parsley, chopped, or 2 tsp dried, for garnish
- Chop the spinach into bite-sized pieces. Cut the celery and onion into ¼-inch dices. Cut the carrot into ½-inch-thick rounds. Chop the fresh parsley.
- Melt the butter in a soup pot over medium heat, or use cooking oil spray. Add the onions and celery, cooking until the onions start to brown. Stir often so heat can circulate.
- Add the spinach to the pot. Cook until it’s fully wilted and mixed with the other vegetables.
- Put the vegetables, noodles, cooked chicken, and chicken stock into pot. Cook over medium to high heat until the stock boils, then turn heat to low.
- Let simmer for 15 to 20 minutes, until the noodles and carrots are soft. Use a fork to check if they are done.
- Add salt and pepper to taste.
- Sprinkle with the chopped parsley and serve hot.
What are your favorite soup recipes? I’d love to hear about them in the comments section below.
Photo: Patrick Onofre Photography