01 Nov MOM’s CHICKEN NOODLE SOUP
Posted at 17:32h
in
featured,
Soups
by Chef Stuart

My mother would make this classic for us at least once a week when the colder months came in Ireland. She would boil a whole chicken, add veggies, and make use of whatever pasta she had left in the pantry. This is my speedier version of her soup, which makes use of an already cooked chicken.

Print Recipe
MOM’s CHICKEN NOODLE SOUP
Instructions
In a large stockpot or saucepan, heat oil with butter over medium heat. Add onion, carrots, celery, and chili flakes and cook until softened, about 5 minutes.
Season with salt and pepper. Add chicken stock, turn heat up to high, and bring to a simmer for 10 minutes.
Add pasta. Turn up heat to medium-high and cook for 8 to 10 minutes or until pasta is al dente.
Add chicken to the pot. Reduce heat to medium. Continue cooking 2 minutes.
Ladle into big bowls, season to taste, and sprinkle with parsley. Serve with crusty bread.
No Comments