I’m going to let you in on a little family secret: Mr. Smith is a recovering broth waster.
This doesn’t mean that Mr. Smith doesn’t enjoy soup. It just means that he prefers the heartier parts to the…eh, more watery part. For the longest time, I’ve been ladling broth out of my husband’s helpings of soup, not realizing I could just make a less-brothy version from the get-go. So much for having a college degree.
Anywho, since it’s Stoup Week, what better time to share my modified version of one of Mr. Smith’s favorites than now?:
What do I love the most about this stoup?
For the most part, I usually have the simple ingredients for Chicken Noodle Stoup on hand. ESPECIALLY the rotisserie chicken. (I think I have a rotisserie chicken addiction. Maybe I’ll tell you about it someday.)
With a recipe this simple, why submit yourself to that jaundiced, overly-salty garbage that comes in a can?
Why not wander over to the promised land that is a bowl of homemade chicken noodle?
Hearty Chicken Noodle Stoup
Heat 2 tablespoons of oil in a large pot over medium-high heat. Toss in 1 medium, diced onion and 3 large, diced carrots. Saute, stirring occasionally, for 5-7 minutes or until onions get glossy.
Cook’s Note: I like LOTS of carrots in my soup. If you don’t, add 1 or 2 carrots instead.
Stir in 1 large, minced clove of garlic, 1 teaspoon salt, 1/2 teaspoon pepper, 1/4 teaspoon turmeric and 1/8th teaspoon ground nutmeg.
Why the nutmeg, you ask? Because it really makes the flavors come alive.
Trust me. You need nutmeg in your chicken noodle stoup.
Pour in 3 cans of low-sodium chicken broth, stir and bring to a boil.
Cook’s Note: If you prefer a more broth Chicken Noodle Soup, feel free to add one more can.
Stir in half of a 1-pound bag of egg noodles along with 2 cups of cubed rotisserie chicken.
Cook until noodles are al-dente, stirring occasionally. Remove from heat, stir in 2 heaping tablespoons of freshly chopped parsley (if you have it–otherwise 1 tablespoon dried parsley will suffice). Serve.
As the soup sits, the noodles will continue to absorb the broth. Good news to a broth waster. 🙂
Good news to a broth waster. 🙂
Happy, Happy Tuesday!
- 3 tablespoons olive oil
- 3 large carrots, medium-diced
- 1 medium onion, small-diced
- 1 large clove garlic, minced (or 2 medium cloves)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon turmeric
- 1/8th teaspoon ground nutmeg
- 3 14-oz cans low-sodium chicken broth
- 4 cups dried egg noodles
- 2 cups roasted chicken, diced
- 2 tablespoon fresh parsley, chopped (optional)
- In a large dutch oven or pot, heat oil over medium-high heat. Add carrots and onions and saute for 5-7 minutes or until onions begin to look transparent.
- Add garlic, salt, pepper, turmeric and nutmeg. Stir and cook another minute.
- Pour in chicken broth and bring to a boil. Add noodles and chicken and cook, stirring occasionally, until noodles are al dente (about 7-8 minutes). Turn off heat, stir in parsley and serve.