Monday, March 23, 2009
Rainy day chicken noodle soup
2 carton(s) (26-ounce) reduced-sodium chicken stock
3 large carrots, peeled and thinly sliced
3 small parsnips, peeled and thinly sliced
3 stalk(s) celery, thinly sliced
1 large onion, finely chopped
3 1/2 cup(s) cooked, shredded chicken
1/2 pound(s) extra-wide egg noodles
2 tablespoon(s) minced parsley
2 teaspoon(s) kosher salt
1/2 teaspoon(s) freshly ground black pepper
In a 5- to 6-quart soup pot, bring stock, water, carrots, parsnips, celery, and onion to a boil; reduce heat to medium-low, cover, and simmer 15 minutes.
Stir in chicken and noodles; cover pot and continue to simmer 7 minutes, or until noodles are just tender. Stir in parsley, salt, and pepper. Ladle into bowls.
*Like all soup this is definitely better the next day!