I made chicken noodle soup tonight. It’s been very autumnal around here, with our little man enthusiastically lighting his pumpkin every night and the down comforters out on everyone’s beds. Soup seemed right. Quick also seemed right. Why not some comfort food?
I know that there are much fancier ways to do chicken noodle soup, but this is my way. It’s homey. I like the way the dill sprigs infuse the broth without overpowering it. I like the texture of the egg noodle ribbons. I like the way that it takes me all of an hour (or less) to make. And best of all: it has the Toddler Stamp of Approval! Does it get much better than that?
Homemade Chicken Noodle Soup
2 medium carrots, peeled and roughly chopped (1/4-inch thick)
2 celery stalks, roughly chopped (1/4-inch thick)
1/2 large yellow onion, roughly diced
2 garlic cloves, minced
1 bay leaf
3 pints chicken broth
3-4 sprigs of fresh dill
1 cup chopped fresh parsley
1 medium chicken breast, cooked & shredded
3 handfuls of egg noodles, cooked
salt & fresh ground white pepper
Thinly cover the bottom of a large pot with oil, and heat over medium. Toss the carrot and celery in the pot; cook for 3 minutes. Add the onion and bay leaf. Continue to cook for another 5-6 minutes, until the carrot and celery have begun to soften. (Do not brown the vegetables.) Add the garlic. Cook for 60 seconds, until fragrant.
Add the chicken broth and dill sprigs to the pot. Bring to a simmer. Reduce heat to medium-low, and simmer together for 15 minutes. Remove the bay leaf and dill sprigs. Add the parsley, chicken breast, and noodles. Adjust broth to taste with salt and freshly ground white pepper. Serve immediately with bread or crackers.