Tuesday, August 30, 2011

The best chicken noodle soup ever

I made an enormous pot of chicken noodle soup last night, and this jar is all that remains. From dinner to bedtime, I probably ate 5 bowls of it. It was THAT good. You can get the original recipe is from Paula Deen, but I modified it slightly because I didn't feel like making the broth from scratch, I don't cook with alcohol, and I wanted a lighter version.

Chicken Noodle Soup
Step 1:
2 cups chicken broth
2 chicken breasts (or more or other chicken pieces; add as much chicken as you like)
1 onion, cut up
1 bayleaf

Cook the chicken breasts in the broth with the onion and bay leaf.  Strain out the broth, remove all the chunks, and save the chicken.

Step 2:
2.5 - 3 quarts chicken broth
2 cups sliced carrots
2 cups sliced celery
3 cups uncooked egg noodles
3 tablespoons chopped fresh parsley
1 cup grated Parmesan cheese (optional)
3/4 cup 1% milk (optional)
1/3 cup apple cider vinegar/white wine vinegar
1 splash lemon juice
1 cup sliced mushrooms
Fresh parsley
2 teaspoons chopped fresh or dried rosemary
freshly ground black pepper to taste
crusty french bread, for serving

Add 3 quarts broth to a large pot. Bring  to a boil, add carrots, and cook for 3 minutes. Add celery and continue to cook for 5 to 10 minutes. Add egg noodles and cook according to directions on package, about 5 minutes. When noodles are done, add chicken, mushrooms, parsley, vinegar, lemon juice, and rosemary. Add Parmesan and milk, if using. Cook for another 2 minutes. Add pepper, possibly salt (I didn't any). Serve with warm crusty bread.

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