Storm the Cassoulet

Chicken Noodle Soup

on September 27, 2013

soup_00825_xl

Ingredients:

3 quarts of homemade chicken stock or canned low-sodium chicken broth, skimmed of fat

3 carrots, cut into 1/8-inch-thick rounds

Salt and freshly ground black pepper

8 ounces medium egg noodles

Cooked chicken meat, shredded (from Homemade Chicken Stock recipe)

1/4 cup chopped fresh dill, or 1 tablespoon dried dill

1/4 cup fresh flat-leaf parsley

Method:

Place stock in a stockpot over medium-high heat, and bring just to a simmer. Add carrots, and simmer until tender, about 6 minutes.

Meanwhile, bring a large saucepan of salted water to a boil. Cook noodles until just tender, about 6 minutes. Drain noodles, and add them to the pot of stock, along with shredded chicken meat. Season with salt and pepper. Heat until very hot. When ready to serve, stir in dill and parsley.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: