Updated: Sep 11, 2020
I don’t cook very often, but when I do it’s chicken noodle soup. Over the years, I’ve figured out a good balance for all the ingredients.
• 1/3 of a whole cooked chicken
• Half a Spanish onion
• 5 medium sized carrots
• 6 medium sized celery sticks
• 1 to 1 1/2 cups pasta of your choice
• Olive Oil
• 3 boxes of unsalted chicken broth or the equivalent of your own stock
• 1 Tbsp Italian seasoning
• Himalayan pink salt
• Fresh peppercorn
• A large pot
1. Cut the onion into small pieces and throw into the pot with a bit of olive oil. On medium to high heat, fry the onions until they are soft. During this time, feel free to peel the carrots and cut them up into bite sized portions. Cut up the celery into bite sized pieces.
2. Fry the onions, carrots and celery to infuse the flavour. Add salt and pepper as required.
3. Add all of the chicken broth and the Italian herbs into the pot and cook on high until a boil. Once boiling, reduce the heat and let the soup simmer.
4. Shred the chicken into small strips and add to the soup.
5. I like to use a small pasta that boils easily and tastes good in soups. Macaroni, Orecchiette, or farfalline work best. Boil the pasta in the broth alongside all the ingredients.
6. Once the pasta is ready, your soup is ready!
Note: you can add more salt and pepper as needed. You can also add a half cup of pasta if you like a thicker soup.
Serve with cheese and fresh bread! Enjoy!