10 Feb MOM’s CHICKEN NOODLE SOUP
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.
|Prep Time||6 minutes|
|Cook Time||30 minutes|
- 1 tablespoon canola oil
- 2 tablespoons unsalted butter
- 1 medium onion diced
- 2 medium carrots peeled and chopped
- 2 celery stalks chopped
- 1 teaspoon dried chili flakes
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 8 cups good quality chicken stock such as Kitchen Basics
- 1 two-pound rotisserie chicken meat removed (about 3 cups)
- 3/4 pound bucatini pasta (or whichever pasta you like)
- 2 tablespoons chopped fresh PARSLEY
- 1 For serving: crusty bread
- 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.