An easy chicken noodle soup for when you are feeling a bug coming on or just need a quick, but comforting meal. The magic is in the seasoning of the broth.
1 - 2 T olive oil
1/2 onion, peeled, sliced into 3/4" wedges, and wedges sliced in half (see slider images)
2 ribs celery, sliced diagonally
2 large carrots, peeled and sliced diagonally
3 slices fresh ginger
1/2 t powdered ginger
1 t ground cinnamon
1/4 t fresh ground nutmeg
62 ounces chicken broth
1 t Worcestershire sauce
2 boneless, skinless chicken breasts cut in half (sometimes they come precut)
1/2 cup farfalle or bowtie pasta
1 handful chopped parsley
Heat a large soup pot over medium to medium high heat. When the pot is hot add 1 - 2 T of olive oil. When the oil is hot, add onion, celery, carrots and ginger slices to the pot. Saute over medium heat for about 5 minutes until soft, but not brown. Add ginger, cinnamon and nutmeg and cook another minute or two.
Add chicken stock and Worcestershire sauce. Bring to a boil. Add chicken breasts and reduce heat to medium. Cook five minutes and bring briefly back to a boil. Add pasta and reduce to medium and cook for 10 more minutes or until pasta is al dente and chicken breasts are cooked through. Do not over cook or chicken will be tough and pasta will be mush. Turn off heat and taste and season with kosher salt and pepper, and if desired, additional Worcestershire sauce. Stir in chopped parsley.
Place a chicken breast in each serving bowl and ladle in broth and veggies.
CoursesLunch or Dinner
Recipe by Something New For Dinner at https://somethingnewfordinner.com/recipe/easy-chicken-noodle-soup/