Wednesday, November 12, 2008

chicken noodle soup

I reserved the juices from the roast chicken and fall vegetable dish made three days earlier and used it for this chicken noodle soup. This is a great weekend afternoon dish that requires very few ingredients, takes very little time to make and makes great use of leftovers! My take on a classic.

chicken noodle soup
4-6 cups chicken stock
1 stalk celery
1 c. chopped carrots
approx 1/3 box of spaghetti, broken into 2 inch pieces
meat from 2 chicken thighs, torn into small pieces
salt and pepper
parsley (ideally fresh, but dried will suffice)

1. Start heating the chicken stock in a large pot. Add the celery and carrots.

2. Bring the soup to a boil then add the spaghetti pieces.
3. Continue boiling for about 5 minutes, then add the chicken so that it warms up as the pasta finishes.
4. Add salt and fresh ground pepper to taste. A bit of fresh (or dried) parsley will finish it off.

Serve with a nice piece of crusty bread on a cool, fall afternoon.

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