I can’t seem to get enough soup in the winter, and with the beautiful turnips and carrots that came in our Greenling Local Box last week, I thought that a big bowl of chicken noodle soup was in order. I’ve made this a number of times before, as it’s really yummy and so quick and easy to make. While it’s not the same as soup that’s been cooking for hours, it’s way better than anything out of a can, it uses plenty of veggies and only takes about 20 minutes. It’s hearty and filling, with a good ratio of stuff to soup (I prefer stuff to soup). Note that using good quality chicken stock is important; because you’re not cooking the soup for hours, you want the best flavor possible.
Adapted from Rachel Ray
- 2 Tbsp. extra-virgin olive oil
- 2 carrots, diced
- 2 turnips, diced
- 1 medium onion, diced
- 4 c. chicken stock
- 4 c. water
- 1 lb. chicken, chopped into 1/2″ chunks
- 1/2 lb. extra-wide egg noodles
- Salt and pepper
- Handful of chopped fresh parsley
- Heat the olive oil in a pot over medium heat. Chop the carrots and turnips while the olive oil is heating, then put them in the pot.
- While the carrots and turnips are working away, chop the onion. Put them in the pot with the carrots and cook until the onions are translucent.
- Turn the heat up to high and add the water and chicken stock to the pot. Chop the chicken into bite-sized pieces, making sure to remove the tendon.
- When the water and chicken stock start to simmer, add the chicken pieces.
- Wait a minute or two, then add the pasta to the simmering soup. Cover and cook until the pasta is tender (about 9 minutes).
- Add salt and pepper to taste. Garnish with the parsley and serve.