Chicken Noodle Soup
And just like that another week has come and gone without a post from me.
I hope you all enjoyed the long weekend and the short week! I spent my extended weekend skiing with friends in upstate New York. Here are a few snapshots from our trip:
Nothing like a day of skiing followed by a good meal with friends, games like apples to apples, and a big bonfire to end the night.
This week I was feeling under the weather on Tuesday and Wednesday. I had a pretty uneasy stomach, so I took some time off to rest up and fight off whatever bug I seemed to have caught. The only thing I had much of an appetite for was a nice good bowl of hot soup, so I seized the opportunity to go to the grocery store and cook myself a big batch of chicken noodle soup. Served with a seltzer and followed by a few long naps, it really was the perfect cure!
This particular chicken soup is a bit different from traditional recipes. I chose this Martha Stewart recipe, because it includes parsnips. I absolutely love parsnips, and the addition really gives the broth an unexpected sweetness that adds a really interesting dimension to the flavor of the soup. I highly recommend it.
I liked it so much that I’ll be polishing off the very last bowl shortly after this post is published.
Before I go, I want to quickly address the lack of posts coming your way. I still love my blog and appreciate each and every one of my readers, but I’ve been really enjoying some “me” time here in NYC, so I haven’t been cooking as much. I’m sharing the things I do cook and enjoy, but you likely won’t see a post from me on every weekday for awhile. Hope you’ll still come and check in every once in awhile!!
I hope you all have a wonderful weekend!
- 1 whole chicken (4 pounds), giblets and liver discarded
- 1 pound carrots, sliced ½ inch thick
- 1 pound parsnips, sliced ½ inch thick
- 2 medium onions, cut into thin wedges
- 4 teaspoons coarse salt
- Cooked wide egg noodles, for serving
- black pepper, to taste
- In a large pot, combine chicken, carrots, parsnips, and onions. Add water to just cover. Stir in salt. Bring to a boil; reduce to a simmer, and cook, partially covered, until chicken is cooked through, about 35 minutes (skim off foam).
- Transfer chicken to a plate to cool. Pick off chicken meat and refrigerate. To serve soup, add cooked noodles and chicken to broth, and season with salt and pepper.