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Cure All Chicken Noodle Soup

If you've roasted a chicken, you have the perfect spring board for the most delicious Chicken Soup ever. There is a lot of room for variation in this recipe, mostly it's a guide and you can adapt the ingredients as you like.
Servings: 6

Ingredients

  • 2 - 3 tablespoons olive oil
  • 1 yellow onion chopped
  • 2 - 4 large garlic cloves peeled and chopped fine
  • 2 - 4 carrots washed and chopped
  • 2 - 4 celery stalks washed and chopped
  • About a half a cup of dry white wine
  • 2 - 3 quarts of good chicken stock if you don't have enough from the recipe above, supplement with good quality store bought
  • 1 bay leaf
  • About 1 tablespoon of herbes de provence
  • 3 - 4 inches of lemon peel
  • about a pound of leftover chicken chopped up or raw boneless skinless thighs
  • About 6 ounces of pasta I usually use penne or something like it
  • leftover chicken juice see above
  • salt and pepper to taste
  • fresh parsley chopped

Instructions

  • In a large pot warm the olive oil over medium heat and add the onion and a good pinch of salt. Saute until it starts to become translucent. Add the carrots and the garlic and continue to saute, then add the celery. Let all of this cook - stirring occasionally - until the vegetables start to get soft and maybe a little caramelized.
  • Add the wine and let it bubble, scraping up any browned bits in the bottom of the pot. Now pour in about 2 quarts of your stock, saving the rest for later. Add the bay leaf, the herbes de provence, the lemon peel and if you're using raw chicken add that now too. Let that all simmer for a little while, maybe 20 minutes, until the vegetables and chicken are cooked through.
  • Remove the chicken thighs and cool slightly. Cut them in to bite sized pieces.
  • Add the noodles and the leftover chicken juice to the soup and when the noodles almost cooked add the cooked chicken to the pot. You may want to add more stock at this point, depending on the ratio of noodles to broth that you prefer. Taste the broth and season with salt and pepper to your liking.
  • Just before you're ready to serve, stir in a handful of chopped Italian parsley.