Wednesday, January 30, 2013

0 Recipe #339: Quick & Easy Chicken Noodle Vegetable Soup

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Alright, here's yet another soup recipe I've been meaning to post for a while but haven't gotten around to doing so, that is, until now. Since I'd better get back to my bookwriting pronto, this paltry little bit of exposition preceding the recipe will have to do for now. :) Anyhow, when it comes right down to it, most people just want to cut to the chase and get the recipe. As one of my cousins said not too long ago with regard to the previous recipe, "Ahhh, give me the goods!" :)


Quick & Easy Chicken Noodle Vegetable Soup

Ingredients:
4 c. water
3 c. organic low-sodium chicken broth
1/2 small yellow onion, roughly 3" in diameter, unpeeled
2 large cloves of garlic, unpeeled
1/2 c. carrots, peeled and sliced crosswise into quarter inch rounds (About one medium-sized carrot)
1/2 c. parsnips, peeled and sliced crosswise into quarter inch rounds (About one medium-sized parsnip)
1/2 c. celery, sliced crosswise into crescents (about one large celery stalk)
8 whole black peppercorns
1/2 c. fresh dill, finely minced and then densely packed
1/4 cup curly-leaf or Italian flat-leaf parsley, finely minced and then densely packed
1/2 teaspoon salt, or to taste
4 c. water (for boiling noodles)
1/2 c. fine (uncooked) egg noodles

Directions: Bring a large pot of water and chicken stock to a rolling boil. Cover pot to boil faster. While you're waiting for the liquids to boil, chop up all of your vegetables and fresh herbs. When water reaches a rolling boil, add all vegetables and the black peppercorns to the pot. Boil for 15 minutes or until vegetables are tender. With about 5 minutes to go add fresh dill and parsley, then season with salt. When soup is done cooking, scoop out onion half, garlic cloves, and black peppercorns using a slotted spoon &/or sieve. Meanwhile, in another pot, bring 4 cups of water to rolling boil. When water is boiling, add noodles and boil until al dente (for about 7-8 minutes or according to package instructions). Drain noodles into a sieve and rinse them under cold running water. Set aside and allow to cool. Add noodles to soup just before serving. Then ladle soup into bowls and serve hot.

Yield: Makes about 64 oz. soup, or 4 servings. (The standard serving of soup is 2 c.)

Chef's Notes: To make it easier to remove the smaller whole spices (i.e., black peppercorns and garlic cloves) from the soup, you can place them into a large mesh spice ball instead of adding them as loose ingredients.

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