Chicken Noodle Soup
(adapted from Barefoot Contessa recipe)
This is one of the first soups I learned to make. Ina Garten was one of the first chefs I ever followed. She is still my favorite. Everything she makes seems like such an obvious choice, but somehow she always gets the recipe just right. I have never made anything by Ina Garten that didn’t turn out delicious, and I will definitely share some of my other favorites, too.
I do, as usual, change just a few things. I love using whole wheat egg noodles, just because it feels a little healthier. I also think thyme tastes perfect here. Chicken noodle soup really doesn’t need much. I think part of the appeal is its simplicity, and how it somehow reminds everyone of their childhood. There’s nothing quite as soothing as coming home on a cold night to a hot bowl of comfort food. And not just comfort food, but it’s actually healthy, too.
Like most soups, this tastes better the longer it sits, but it really only takes about 45 minutes from start to finish. But it really even tastes better the next day.
For this recipe I use my recipe for Basic Baked Chicken, but you can also use a store-bought rotisserie chicken.
One of my other favorite Barefoot Contessa soups is her Pureed Roasted Vegetable Soup, and I’ll be posting my adaptation soon. It just looks and tastes like fall.
Total Time: 45 Minutes
Difficulty Level: Easy
2 cups of medium diced carrots
2 cups medium diced celery
12 cups of chicken stock or broth
1 ½ pounds Basic Baked Chicken, medium diced
1 bag of whole wheat egg noodles
5 sprigs fresh thyme, left whole.
½ cup chopped fresh parsley
- Add all ingredients, except for the parsley, to a large soup pot or Dutch oven. Bring to a boil, then bring it down to a simmer. Let the soup simmer for at least 30 minutes, but even longer is better.
- Pull out the thyme stems, as the leaves will have fallen off. Add the fresh parsley to the soup and serve.