That Magical Liquid - Homemade Chicken Noodle Soup

Nancy Manlove

By
@NanManlove

"Hey Baby It's Cold Outside" and the fireplace is going and there is this magical liquid that seems to warm our souls... it's Homemade Noodle Soup. What could be better to indulge in than this simple and easy great eat? A classic, with my twist featuring celery root and parsnips. Nothing fancy, but oh the goodness! Documented as Good for What Ails You!!


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Rating:

Comments:

Serves:

4-6

Prep:

40 Min

Cook:

50 Min

Method:

Stove Top

Ingredients

6
cups water
16 oz
(about 2 large) chicken breasts, remove all skin and excess fat, diced in 3/4 to 1-inch cubes
1 tsp
kosher salt
1
bay leaf
1 1/2 tsp
black pepper
1
large sized white onion, fine diced
6
cloves garlic, minced
3 Tbsp
chicken base
3
medium sized carrots, peeled and extra thinly sliced in disc
3
medium sized parsnips, peeled, ends removed and thinly cut in disc
1/3 c
celery root, peeled, thinly sliced and cut julienne
3/4 c
curly parsley leaves, stems removed, rough chopped
8.8 oz
packaged dry egg pappardelle noodle
6
stemmed parsley pieces for garnish (optional)
24
packaged bagel crisps (optional)

Directions Step-By-Step

1
Place water in large heavy bottomed stock pot. Add diced chicken, salt, bay leaf, pepper, onion, garlic, chicken base, carrots, parsnips, and celery root. Bring to a boil over high heat and cover and reduce heat to medium and simmer for 40 minutes.
2
Add in parsley and egg noodles and cook until noodles are tender but not over cooked (about 8 minutes longer). Test for salt and pepper and adjust if needed.
3
Ladle in bowls and garnish with extra parsley. Serve with toasted bagel crisps. Enjoy!

About this Recipe

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: American