YUMMY AND QUICK HEARTY CHICKEN NOODLE SOUP
This is a fast and quick version of chicken noodle soup which should satisfy the soup lover in all of us. The most important ingredient is the chicken stock or broth. I like to use my homemade chicken stock which has a rich taste. Mom's chicken soup is acknowledged world wide as the only cure for the common cold.
INGREDIENTS
- 2 chicken thighs
- 1 cup of diced carrots
- 1 cup of diced celery
- 1 small white onion diced
- 1 tbsp of finely chopped parsley
- salt and pepper to taste
- 1 no salt chicken bouillion (optional)
- 1 cup of white zinfandel wine
- 4 cups of chicken stock
- 1 cup of small noodles such as baby bow ties, chili-mac or alphabets (you can use regular size noodles, but kids like the small sized noodles)
- olive oil
INSTRUCTIONS
- Salt the chicken thighs.
- Coat the bottom of a medium size pan with olive oil and heat on medium high. When oil is shimmery, add the chicken thighs and brown them on all sides.
- Remove the chicken and set aside.
- Add the onions and saute until just wilted.
- Add the carrots and celery and saute for a minutes.
- Add the parsley.
- Return the chicken to the pan and continue cooking with other ingredients.
- Add the wine and let is come to a boil, turn the heat down and simmer for about 5 minutes.
- Add the chicken stock and simmer for about 30 minutes.
- Add salt to taste.
- At this point, you may want to add the bouillion. It is a matter of taste. If the stock you used was not robust, you might need the bouillion.
- Add the noodles. I like to add the noodles uncooked and have them cook in the soup. Again, this is a matter of personal preference. By doing it this way, I think the noodles are tastier since they cook in the soup broth.
- Once noodles are cooked, soup is ready to serve. For us adults, add a handful of chopped parsley. Some might enjoy a squeeze of fresh lemon. Serve it with a thick slice of French baguette. Serves 4-6.
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