My daughter is obsessed with soup thanks in large part to a scene in Snow White in which the Seven Dwarves eat soup, slurping and making a general racket. I hate to give her canned soup because of the salt and other crap that she just doesn’t need to be eating, not to mention the fact that most canned soup just has no substance to it. But for some reason, making soup, especially chicken soup has always seemed such a daunting task to me. Years ago I made chicken barley soup and definitely bit off way more than I could chew. That recipe called for using a whole chicken, which turned out to be overwhelming for a reformed vegetarian. I wasn’t squeamish about handling meat on the bone, but I simply didn’t have that much experience cooking meat. When I saw this recipe for Chicken Noodle Soup on Jessica Seinfeld’s website (www.doitdelicious.com) I was really tempted to give it a go. I’m really becoming a fan of her recipes because they’re not too ambitious for a busy mom to tackle and so far all her dishes have been big hits in our house. Like all of her recipes this one is straightforward and easy to make and as promised, it was ready in about an hour. If you have a well stocked pantry and freezer, you should have all the ingredients for this soup at hand so it makes a great go-to meal in a pinch.
So when the hubs took Little Missy out this afternoon I thought what would be better than to welcome them home with some steaming home-made soup? Happily my little 3 month old guy obliged and stayed asleep the whole time I was in the kitchen (which, believe me is quite a feat). Little Missy loved this soup so much she asked for seconds (I just had my 3rd bowl as I started to write this post) and there is still enough left to freeze a couple of portions. And I can’t forget to mention that this is a highly slurpable soup because of the spaghetti pieces. That definitely helped make it a big hit at our dinner table.
Prep time: 20 minutes
Total time: 1 hour
Yield: serves 6
2 bone-in chicken breast halves (about 1 1/2 pounds)
4 cups low-sodium chicken broth
2 tablespoons olive oil
1 medium yellow onion, chopped
4 stalks celery, sliced
4 carrots (about 1 pound), peeled and sliced into rounds
½ teaspoon kosher salt
1/3 of a 1 pound box of spaghetti, broken into 2-inch pieces*
1 15-ounce can cannellini beans, drained and rinsed
1 lemon, quartered
Place the chicken and broth in a large pot and add enough cold water to cover the chicken by 1 inch (4 to 6 cups) and bring to a boil. Lower the heat and simmer until the chicken is cooked through, 25 to 30 minutes (skim off any surface foam that arises.) Transfer the chicken to a bowl and, when cool enough to handle, shred into bite-size pieces; discard the skin and bones.
Meanwhile, heat the oil in a medium skillet over medium-high heat. Add the onions, celery, carrots and salt and cook, stirring often, until tender, about 10 minutes.
To the simmering broth, add the spaghetti pieces and vegetables and cook until the spaghetti is al dente, 10 to 12 minutes. Stir in the beans and chicken and simmer until heated through, 2 to 3 minutes more. Add salt and pepper to taste. Divide among bowls and squeeze in the lemon juice.
*Feel free to substitute the noodles with a whole grain like barley or farro, or even throw in some lentils, 3/4 cup should do the trick. You can also experiment with quinoa, rice or whole-wheat pastas. Be sure to follow the package directions for cooking times.
POSTED BY DO IT DELICIOUS
CATEGORY: DELICIOUS RECIPES
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