chicken noodle soup

Chicken Noodle Soup is the standard cure-all and as I'm finally getting over the last dregs of whatever I had (was it H1N1??) I decided to make a batch of chicken noodle soup. This elegant version takes a bit longer than opening a can, but is probably one of the quicker soups out there!

A few weeks ago I roasted a chicken and after eating all of the 'good' pieces I cleaned the bird and placed the bits in the freezer. (The carcass is awaiting its chance to become stock.) These bits make great chicken salad, soups, or a curry. If you don't have a roasted chicken, chop up a chicken breast and cook the cubes at the start of the process.

For the noodles, I like to use 'chinese noodles' which look like white spaghetti and are the same type used for chow mein. They are sold in the international section of regular grocery stores, but you could also substitute egg noodles or another pasta. I like to leave the noodles long and eat with chopsticks and a spoon, but to make it a bit more child or accident-prone friendly break the noodles up or use a smaller shape.

Chicken Noodle Soup

1 T. olive oil

1- 1 1/2 c. cubed cooked chicken (I used the leftover bits from a roasted chicken)

1 leak, chopped and washed (discard dark green parts or reserve for stock!)

6 cloves garlic, peeled and roughly chopped

6 c. chicken stock

7 oz. chinese noodles

1 handful parsley, washed

salt & pepper, as needed

1. Warm olive oil over medium heat and add chicken. Cook or reheat, as necessary. As chicken crisps up, add leaks and garlic. Cook for about 5 minutes, or until leaks start to brown and garlic is fragrant.

2. Add stock. Bring to a boil.

3. Add noodles (break up, or keep long). Boil until cooked through, about 5 minutes (refer to package). Just before noodles are done, add parsley and adjust seasonings. Eat with chopsticks and a spoon!