Whether chicken noodle soup has any healing properties or not, its a classic recipe that is simple to make and perfect for a cold winter night.
Keyword: Chicken, Chicken Noodle Soup
8 qt Dutch Oven or sauce pan
1tspextra virgin olive oil
1/2 cupchopped onion
1 cupdiced celerymedium dice
1/2tspground black pepper
2tspchopped fresh oreganoor 1/2 - 1 tsp dried
2cupsshredded, cooked chicken
1cupbaby kale or spinach
3cupscooked egg noodlesmedium
1/4cupgrated Parmesan cheeseoptional
Heat olive oil in an 8 qt. dutch oven or saute pan. Sauté the onions, carrots, and celery for about 5 minutes until just starting to soften. Add parsnips and sauté for another 5 minutes.
Stir in peas, salt, pepper and 1/2 the oregano.
Add broth and heat until steaming. Mix in chicken and continue to cook until chicken is hot but the soup is not boiling. The soup should be 165°F on an instant-read thermometer. At this point, taste and add more salt, pepper, and oregano if needed.
While the soup is heating, in a separate pan, boil water and cook the egg noodles until just al dente.
Just before serving, stir in the kale or spinach to wilt.
Place 1/2 cup egg noodles in a bowl. Spoon the soup over the noodles and serve.
Sprinkle with Parmesan cheese if desired and serve with a roll and salad.
If you make extra and want to freeze it for later, spoon it out into smaller containers and place directly in different parts of the freezer to freeze quickly. Reheat it to 165°F when you serve it again.