Far-Better-Than-Canned Chicken Noodle Soup
Soup For Two: Small-Batch Recipes for One, Two, or a Few by Joanna Pruess ($24.95, Countryman Press, 2014)
- 1 1⁄2 tsp canola or other vegetable oil
- 1⁄2 medium celery rib, diced (1⁄4 cup)
- 1 very small or half a medium onion, diced (1⁄4 cup)
- 3 cups low-sodium chicken stock, bolstered with 2 chicken wings, if desired
- 1 medium carrot, sliced (1⁄2 cup)
- 1⁄4 tsp dried basil
- 1⁄4 tsp dried oregano
- 1 cup diced cooked chicken thigh or breast meat*
- 3⁄4 cup cooked egg noodles
- 1 Tbsp chopped flat-leaf parsley
- Salt and freshly ground black pepper
*As an alternative, use 2 chicken thighs on the bone, with or without skin, and add them at the beginning with the stock. Once cooked, remove the thighs, cut the meat into pieces, and return the meat to the soup. Discard the bones.
- In a medium-size saucepan, heat oil over medium heat.
- Stir in celery and onion and sauté until tender, about 5 minutes.
- Add stock, chicken wings if using, carrots, basil, and oregano and bring liquid to a boil. Reduce heat, cover, and simmer for 20 minutes.
- Uncover, add cooked chicken meat and noodles, and simmer until heated through, 5 to 7 minutes.
- Stir in parsley, season with salt and pepper to taste, ladle into bowls, and serve.
If you crave a bowl of consoling chicken noodle soup, this one is easy to make, and, as the title claims, is far better than commercial alternatives. You can make it with leftover cooked chicken. While I think dark meat stays juicier and has more flavor, many people prefer white meat, but the choice is yours. Even if you use cooked meat, a couple of added wings will enrich the stock. Add the noodles shortly before you serve the soup.