It's officially feeling like fall around here. It's crisp and cool and the evenings are perfect for making a pot of soup, curling up on the couch and watching a movie with the ones you love. Last night I made my first batch of Chicken Noodle Soup for the year. This recipe is ridiculously easy and the measurements are all in 1's. One onion, one teaspoon... I could call it #1 Chicken Soup but that would be L.A.M.E. The trick, in my opinion, is adding the celery, carrots and pasta at the right times so you don't end up with soggy soup. I also like to add the seasoning really early on so it has a chance to blend with the veggies. So, without further ado, here is my recipe for Chicken Noodle Soup.
Chicken Noodle Soup
leftovers from 1 whole roasted chicken (or one whole roasted chicken breast*), cooled and shredded (skin and bones discarded)
1 quart low sodium chicken broth
1 quart low sodium veggie broth
1 large yellow onion
1 cup carrots, sliced
1 cup celery, sliced
1 tablespoon garlic, minced (about 2 cloves)
1 bay leaf
1 teaspoon of the following dried herbs: oregano, parsley, thyme, onion powder and garlic powder
1 pinch of the following dried herbs: nutmeg, paprika, red chili flakes
1 bag of your favorite pasta
1 teaspoon salt
extra virgin olive oil
freshly ground black pepper
In a large dutch oven, heat the olive oil over medium high heat, add the onion and all of the herbs. Saute for about 7 minutes until the onion begins to turn translucent. Add in the garlic, carrots and celery. Saute for another few minutes before adding the broth and chicken. I love Trader Joe's Organic Low Sodium Broths. They are much richer than any of the other organic (or non-organic) brands. If you use a different kind you may end up needing to adjust the seasoning a bit. Bring the soup up to a nice simmer. If you are serving a lot of people, or want to make it really easy simply add about half the bag of pasta to the soup. I like to add it a bit at a time and decide how much pasta I want in my soup. When it's just for Kyle and I, I cook the pasta separately and add it to our bowls. About one handful per person is perfect. I hate when the pasta gets soggy in the soup but if you don't care you can just add it in while it's cooking. Season to taste with salt and pepper. Serve it up and enjoy. When you reheat the soup for leftovers you may need to add a bit more broth because the pasta absorbs a lot of it.
*If you are roasting your chicken breast for the soup. Buy a bone in, skin on breast. Preheat the oven to 375 degrees. Rub the chicken down with olive oil, salt and pepper and place it on a cookie sheet. Roast it for about 30 minutes or until the temperature in the center of the breast reaches 165 degrees. Allow is to cool before discarding the skin and bones and shredding it.