Thursday, October 27, 2011
I heart, heart, heart good homemade chicken noodle soup. Okay so I love most homemade soups. Man I love that it is soup weather again...now loving having to wear a coat, long johns, socks and sturdy shoes-not so much...but soup, I am ALL over that!
Last year I searched out a knock off recipe for my favorite restaurant chicken noodle soup. I posted it here. Now, that soup was good, but nothing compared to this soup. I have already made this soup twice. It is easy to throw together and SO yummy. The first time I made it I finished off the leftovers the next day. This is now my go-to chicken noodle soup recipe.
Enjoy the brisk fall weather you might be having, make some soup and get warm and cozy.
Classic Chicken Noodle Soup
adapted from Cooking Like a Champion
2 Tablespoons olive oil
2-3 stalks of celery, diced (1 cup)
3 carrots or handful of baby carrots, diced (1 cup)
3/4 teaspoon Kosher salt
1/2 teaspoon black pepper
2 quarts chicken broth (can do half chicken half vegetable it adds a nice flavor)
2 cups wide homemade-style noodles
2-3 cups cooked shredded chicken
1/4 cup chopped fresh parsley
For chicken-I put 2 chicken breasts in the crock pot with some salt and pepper. I cook on high for 4-6 hours. Then it shreds perfectly. You can also poach chicken in chicken broth if you like. OR hey just use a store bought rotisserie chicken.
In a large pot, heat oil over med-high heat. Add the celery, carrots, salt and pepper. Cook for about 10 minutes, stirring regularly. Pour in the stock, increase the heat and bring to a boil. Add the noodles and cook for another 10 minutes. Then add chicken and parsley. Continue cooking until chicken is heated through.
Serve with a side of rolls or biscuits.
Cheddar Biscuit-This time I served it with a vamped up packaged Pillsbury biscuit. I simply shredded a little bit of cheddar cheese, pressed that into the top of each biscuit. Then I cooked as directed. Right before removing them from the oven I melted 4 tablespoons of butter and mixed in 1/2 teaspoon of garlic powder. Then I brushed it over the top of each cooked biscuit. A simple version of a cheddar bay biscuit.