Weekend Fare: Soup Pot

As I’ve mentioned before, soup is one of my favorite meals. It nearly always tastes even better leftover and it is so comforting which makes it perfect for weekend cooking! One soup I don’t think of nearly often enough is Chicken Noodle. I would submit that it should not be reserved only for illness but rather that it should be enjoyed just because. It’s delicious, it’s easy, and it’s family-friendly. I love chopping up leftover chicken and using it this way.

CHICKEN NOODLE SOUP
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2 Tb. butter
2 stalks celery, chopped
1 med. onion, diced
2 carrots, peeled and diced
12 c. liquid (I use 8 c. chicken stock and 4 c. water)
2 lg. potatoes, diced
2-3 c. cooked chicken, chopped
1/2 lb. egg noodles
1 Tb. dried parsley (or 1/4 c. chopped fresh)
salt & pepper to taste

In a large soup pot, saute celery, onion, and carrots in butter until onions are translucent. Add liquid and then the potatoes and chicken. Bring to a simmer. Add noodles (I use medium width) and parsley; continue cooking soup until potatoes and carrots are tender and noodles are fully cooked – probably 15-20 minutes but it depends on the noodles. Season to taste.

Serve with bread, biscuits, crackers, or muffins.

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