Spring has arrived in Atlanta! Buds are popping out everywhere and in the next week or so the trees will burst into that vivid green that I love so much. The ornamental cherry trees are like washes of snow and the redbuds contrast the white with the most spectacular purple. Dogwood and azalea blooms are not far behind.
Spring is by far my favorite season. I always feel like I’m coming back to life along with everything else after a long, cold winter. I realize that these might be unwelcome words for those of you still suffering from more snow. Just live vicariously through me and know that spring is just around the corner.
I realize I’m a little late in presenting another soup recipe. I’ve been on a soup tear this year and even though we’re in the 60s and 70s now, I wanted to slip this one last recipe in before hot weather. As far as I’m concerned, chicken noodle soup makes everything better no matter what time of year.
I’ve stated before that I grew up in an instant food era, and soup was no exception. When I was sick, my Mom always went straight to the pantry for some Campbell’s Chicken Noodle soup. In fact, most of the soup I ate as a child most likely came from a can. Today, I can’t imagine opening a can of soup when making it at home is so easy and so much better.
Many chicken noodle soup calls for egg noodles. I varied this recipe by using some handmade pasta that I bought at Eataly in New York. I suggest using any bite-sized pasta that you like for this recipe. Orecchiette, farfalle, fusilli, macaroni, or any bite-sized pasta will work.
I think you’ll agree that this Chicken Noodle Soup is delicious any time of year.
Ingredients
1 4 to 5-pound chicken
2 teaspoon salt
1 teaspoon black pepper
1 medium onion, chopped
3 stalks celery, chopped
3 large carrots, chopped
1 leek, chopped (white and light green part only)
1 fennel bulb, trimmed and chopped
4 cloves garlic, minced
2 bay leaves
1 teaspoon dried thyme
1 teaspoon dried sage
1 cup of dried pasta (orecchiette, farfalle, fusilli, or your favorite type)
1/4 cup chopped flat-leaf parsley (for garnish)
Instructions
1. Fill a large Dutch oven or stock pot with 4 quarts of water and place chicken in pot. Add salt and bring to a boil. Reduce heat and simmer for 45 minutes. Remove chicken from pot and set aside to cool.
2. Using a large spoon, skim excess fat from top of stock. Add onion, celery, carrots, leek, fennel, garlic, bay leaves, thyme, and sage to stock and simmer for 20 to 25 minutes. While stock is simmering, debone chicken and cut into bite-sized pieces.
3. Add chicken and pasta to stock and continue simmering for 10 to 15 minutes. Adjust salt and pepper as needed. Ladle soup into bowls and garnish with fresh parsley. Serve immediately.
https://southernboydishes.com/2015/03/25/chicken-noodle-soup/You may also like:
- Roasted Cauliflower and Fennel Soup - November 8, 2015
- Smoky and Sweet Turkey Chili{+ a Cookbook Giveaway} - October 27, 2015
- Black-Eyed Pea and Collard Stew with Turkey Sausage - October 16, 2015
Spring is my favorite too. It is such an optimistic time of year. And it is still cold here so I am living vicariously through you and I am appreciating a late soup recipe too!
This is about as comforting as soup can get! I sure would love a bowl right now!
We make a lot of soup, and have made our share of chicken noodle this year. Love the pasta you’ve used in yours! Visually so interesting. Good stuff — thanks.
Chicken Soup is a soup for all seasons. GREG