Chicken noodle soup
Most of us have been comforted by some version of chicken noodle soup during our collective lifetimes. I remember well the almost Pavlovian response to chicken noodle soup out of a red and white can served with a grilled cheese sandwich.
Times have changed. Now I make my own chicken stock sometimes. I am still refining my stock skills. The last time I made it, I simmered it with the lid slightly ajar and it cooked down to about 1/2 the volume. It had a rich and wonderful flavor.
Last weekend’s stock was good, but a bit more pedestrian as I kept it covered while it simmered. I plan to simmer the remaining frozen stock when needed to reduce it a bit for the next batch of soup.
Enough about stocks — let’s make some chicken noodle soup.
Servings: 8
Ingredients
- 10 cups chicken stock
- 1 1/2 cups sugar snap peas or snow peas
- 1 1/2 cups sliced white or brown cremini mushrooms
- 1 1/2 cups thickly sliced carrots
- 2 cups shredded leftover cooked chicken
- 8 ounces noodles of a kind and shape that please you
- 1/3 cup chopped fresh parsley
- 1 tablespoon dried dill or 3 tablespoons coarsely chopped fresh dill
- 1/2 teaspoon salt
- Freshly ground pepper to taste
Directions
- Bring the stock to a simmer in a soup pot. Add the chicken.
- When the incipient soup returns to a simmer, add the peas, carrots, and mushrooms and then the noodles or the other way around depending on the kind of noodles. The veggies take about five minutes or less.
- Stir in the parsley, dill, and salt. Add pepper and adjust the seasonings to taste.
- Serve hot with some kind of a one-dish salad.
Nutrition information (per serving)
- Calories: 298
- Total fat: 6 g
- Saturated fat: 2 g
- Trans fat: 0 g
- Cholesterol: 60 mg
- Sodium: 318 g
- Total carbohydrate: 36 g
- Dietary fiber: 3 g
- Protein: 23 g