Chicken Noodle Soup

Chicken Noodle Soup is one of those primordial comfort foods that can soothe the soul just thinking about it, wrapping us up in a big, warm blanket. Maybe it’s our strong link to childhood that stirs up fond memories of being fed this nurturing and healing broth when we were sick. Maybe it’s this cold weather that makes us crave chicken noodle soup that truly will warm up our hearts and souls. Apparently, I am not the only one because my inbox has been flooded with requests for a good and quick homemade Chicken Noodle Soup. 

I know we are all busy and would love to cook like our mom’s or grandma’s but sometimes there is just no time.  This recipe is the perfect way to throw together a pot of homemade soup in a short time without slaving over a hot stove.

Ingredients:

2 - 32oz boxes Swanson Chicken broth
3 skinless chicken thighs, visible fat trimmed
2 ribs chopped celery
1 small chopped onion
2 peeled and chopped carrots
1 large parsnip peeled and chopped
2 garlic cloves minced
1 cup chopped leek
1 bay leaf
1/2 teaspoon pepper
2 cups uncooked medium egg noodles
1 teaspoon chopped fresh dill
1 tablespoons of soy sauce
dash of salt
dash of white pepper

Directions:

Put broth, chicken, celery, onion, carrots, parsnip, garlic, leek, bay leaf and pepper in a large saucepan. Cover and bring to a boil.

Reduce heat and simmer 25 minutes. Discard bay leaf. Remove chicken to a plate to cool off. Add noodles to soup; cover and simmer 10 minutes.

Cut up chicken to small pieces and add to soup along with dill, soy sauce, salt and white pepper. Simmer for 3 minutes and enjoy.