Chicken Noodle Soup

Chicken Noodle Soup

Life events simply need a hot, steaming pot of Chicken Noodle Soup to come along side them. You know, like the birth of a baby, or surgery recovery, or maybe even when somebody just needs a little cheering up – WHATEVER! It feels good to give it, and I think it feels good to receive it, as well.

1 Tbs. good olive oil
1 Tbs. unsalted butter
1 yellow onion, diced
1 cup diced celery
4-5 medium carrots, sliced into coins
1/2 – 1 tsp. turmeric
1 tsp. dried oregano leaves
3-4 chicken breasts, cooked and shredded (I often use 5-6 boneless, skinless chicken thighs in place of the breasts, too)
8-10 cups good, strong chicken broth
1 lb. Reames egg noodles, quick cooking or regular
Kosher salt and freshly ground black pepper, to taste (or substitute white pepper, if you prefer)
1 Tbs. cornstarch stirred into 2 Tbs. water to make a slurry, stir until smooth
Splash of heavy cream
Fresh Italian parsley, chopped, 1-2 Tbs. (or sub 1 tsp. dried)

In a large Dutch oven over medium heat, combine oil and butter; add onions, celery, carrots, turmeric, and oregano. Cover pot with lid and cook until vegetables are fork-tender, reducing heat, if needed.

Add cooked chicken and broth to Dutch oven along with egg noodles; bring to a simmer, cooking until noodles are tender. Season to taste with salt and pepper.

Add prepared slurry to soup and cook, stirring until nicely thickened.  Stir in cream and parsley and serve in big, fat bowls.

Now You’re Cookin’,
Chef Alii

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