Storm the Cassoulet

Chicken Noodle Soup

on September 27, 2013



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


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.


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