Chicken
noodle soup as a comfort food has become little more than a cliché in the
cooking world, but who cares? It’s still delicious, warming, and comforting—when made in your own
kitchen. All the simple, common ingredients are included here, with fresh basil
added for a little touch of floral essence at the finish.
Note: This recipe is a bit less "brothy" than some soups. If you like a thinner consistency, simply add a little more broth.
Serves 4
Ingredients
- 2 tbsp
olive oil, divided
- 2 large,
bone-in chicken breast halves, about 2/3 lb each, skin removed
- sea salt
- freshly
ground black pepper
- 2 medium
carrots, peeled and cut into 1/4-inch rounds
- 2 celery
ribs, cut crosswise into 1/4-inch pieces
- 1/2 large,
sweet onion, chopped
- 1/3 cup
chopped celery leaves
- 3 1/2 cups
chicken broth
- 1/2 cup dry
white wine
- 3 oz wide
egg noodles (with or without yolk)
- 1/3 cup chopped fresh basil leaves
|
Vegetables for the Soup |
|
Chopped Basil |
Preparation
- Heat a
stock pot over medium heat add 1 tablespoon of oil. Season the chicken with
salt and pepper and place in the pot meaty-side down. Cook 10 minutes and turn
the breasts over. Reduce the heat to low, cover, and cook until just cooked
through, about 15 minutes longer, depending on size.
- Remove the
chicken to a plate and let cool. (Do not wipe out the pot.) When cool enough to
handle, pull the chicken from the bones and shred. Set aside.
|
Chicken Breasts Beginning to Cook |
|
Cooked Chicken Breasts |
|
Shredded Chicken |
- Re-heat the
pot over medium heat and add the remaining 1 tablespoon of oil. Add the
carrots, celery, onion, and celery leaves and season with salt and pepper.
Cook, stirring frequently, until the vegetables begin to soften, 7-8 minutes.
- Add the
broth, wine, and shredded chicken and bring to a simmer. Reduce the heat and simmer
slowly, 5 minutes.
|
Vegetables Beginning to Cook |
|
Wine, Broth, and Chicken Added |
- Add the noodles and cook until tender, 7-8 minutes. Stir
in the basil during the last 1 minute of cooking.
|
Noodles and Basil in the Soup |
To serve, divide the soup among 4 shallow
bowls and serve hot.
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