Recipes for Convivium: The Feast

Soup Night: Perfect for drop-in company

Classic Chicken Noodle Soup [March 22, 2004]

If you’re like me, before I started having "Soup Night," I didn’t make many soups. The first kind of soup I thought of was Chicken Noodle, but I did not have a recipe. Some of you may have a great recipe for this classic, but if not, here’s any easy, delicious one to try!

1 tbsp. stick margarine or butter
1 cup chopped carrot
1 cup chopped parsnip (optional)
½ cup thinly sliced celery
1 tbsp. all-purpose flour
3 ½ cups low-salt chicken broth
1 cup water
¼ tsp. salt
¼ tsp. pepper
2 cups uncooked wide egg noodles (about 4 oz.)
1 lb. cooked, skinned, boned chicken breasts (shredded)
2 tbsp. chopped fresh parsley

Melt margarine in a large Dutch oven over medium-high heat. Add carrot, parsnip (optional), and celery; sauté 3 minutes. Mix flour with ¼ cup of water and add to Dutch oven. Gradually add broth, remaining water, salt and pepper stirring as you add; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Add noodles and chicken, and bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in parsley.

Makes about 10 (1 ½ cup) servings. Can be doubled.

*NOTES: I like to shred my cooked chicken breasts with two forks instead of cutting them. If you prefer, you can cut the chicken breasts into 1-inch pieces.

To cook the boneless, skinless chicken breasts, place them in a 9x13 baking dish, sprinkle with salt and pepper, thyme and poultry seasoning. Bake in a 350 degree oven for 1 hour.

If you have "Soup Night" on Sunday, but you want to rest on Sunday afternoon after church, cook the chicken breasts and shred them the day before and store in the refrigerator. Then all you have to do is put the soup together on Sunday.

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