Chicken Noodle Soup

Chicken Noodle Soup is near and dear to my heart. Jewish moms, grandmas, and Safta’s world-wide call it Jewish Penicillin. This soup is renowned for relieving colds, nourishing your body, and simply good for the heart and the soul. Keep this recipe easy by prepping your mirepoix ahead of time and storing in the freezer! This helps cut your soup prep time in half.

I N G R E D I E N T S

• ½ tablespoon olive oil

• 2 containers or bags of mirepoix mix (carrots, onions, celery)

• 3 parsnips

• 2 yukon gold or russet potatoes

• fresh parsley

• fresh dill

• 2 packs of chicken breasts, bone and skin on

• 3 boxes of chicken stock (or water, see notes)

• 1 teaspoon salt, more to taste

• ½ teaspoon freshly ground black pepper

• 1 box of any pasta or egg noodle, for serving

D I R E C T I O N S

1. Add olive oil and mirepoix to a large stock pot over medium-high heat. Sauté for 3 minutes.

2. Chop up any extra veggies and add them to the pot.

3. Add stock and season the broth with salt, pepper, dill and parsley. I create a bundle for the herbs using kitchen twine, cheese cloth, or a homemade aluminum foil twist.

4. Add the chicken.

5. Bring broth to a slow boil.

6. Let simmer for an hour and a ½ and up to three hours. Taste the broth again and add more seasonings, if needed.

7. Fish out the chicken and shred when it’s cool enough to handle. Place shredded chicken back in the pot.

8. Prepare the pasta and keep separate from the soup, until serving.

M A T E R I A L S N E E D E D

• large stock pot

• kitchen twine, cheese cloth, or aluminum foil

N O T E S

For this recipe, you can use any chicken you want, whether that’s a whole raw chicken, cut up pieces with or without the bone, ground chicken, or if you want to make this super easy, you can use an already cooked rotisserie chicken as well. If you end up using raw chicken with skin and bones, you can swap your chicken stock for water, otherwise use broth for extra flavor. If you need to save some time, you can also cook this recipe in your pressure cooker instead of a stock pot. If you keep your herbs whole, and don’t have kitchen twine, use a piece of aluminum foil to keep your herbs all together.

If you try this recipe, let us know! Leave a comment and don’t forget to tag a photo using #feedyoursister on Instagram. Cheers, friends!