Saturday, October 24, 2009
Lots of carrots and parsnips give old-favorite chicken noodle soup a sweet savor. To balance this effect, use the optional parsley, which is just slightly bitter.
* 1 1/2 quart(s) canned low-sodium chicken broth or homemade stock
* 1 onion, chopped
* 4 carrots, halved lengthwise and cut crosswise into 1-inch pieces
* 4 parsnips, halved lengthwise and cut crosswise into 1-inch pieces
* 1 1/2 teaspoon(s) salt
* 1/4 teaspoon(s) fresh-ground black pepper
* 1 pound(s) boneless, skinless chicken breasts (about 3)
* 1 cup(s) wide egg noodles (about 2 ounces)
* 1/4 cup(s) chopped fresh dill
* 1/4 cup(s) chopped fresh parsley (optional)
1. In a large pot, combine the broth, onion, carrots, parsnips, salt, and pepper and bring to a simmer. Add the chicken breasts to the pot and simmer until just done, about 10 minutes. Remove the chicken; bring the soup back to a simmer. When the chicken breasts are cool enough to handle, cut them into bite-size pieces.
2. Meanwhile, stir the noodles into the soup. Simmer until the vegetables are tender and the noodles are done, about 5 minutes. Return the chicken pieces to the pot and then stir in the dill and the parsley.
3. Variations: Skip the parsnips and raise the number of carrots to eight. Add one diced turnip to the mix. Use bone-in chicken breasts and cook them for an additional ten minutes. The extra time in the pot will give the soup even more flavor.
4. Wine Recommendation: In just fifteen years, sauvignon blancs from New Zealand have burst upon the scene and risen to the top of the sauvignon-blanc heap. Sample their ripe citrus and herb flavors and bracing crispness with this soup and you will know why.