snowy day = chicken egg noodle soup!
As long as I can remember, our family has always loved chicken egg noodle soup. In my opinion, chicken egg noodle soup is the most compelling evidence that you are smack dab in the middle of winter! And this winter has been a doozy! We are breaking all kinds of snowy records held since the 1920’s!! Now that is a lot of snow! Chicken egg noodle soup tastes especially delicious on a snowy day. For this reason, I offer you our favorite recipe. We have made this soup so many times that it is on regular rotation at our house, and no longer requires a recipe. In my kitchen, this recipe is the same caliber as farmers market spaghetti sauce.
elevated veggie flavors coming your way!
The soup starts in the traditional soup way with sizzling carrots, parsnips, onions, celery, and garlic in your biggest soup pot. I always err on the side of making a lot of soup, because we love to enjoy it for the next day or so (if it lasts that long!) In addition, I always chop extra carrots and celery, because I think it makes the soup have an elevated veggie flavor. At the same time that your veggies are sizzling, it is time to prepare your chicken. I like to grab a whole roaster chicken at the store and roast it in the oven while the soup is getting started. If you are in a huge hurry, you can always pick up a rotisserie chicken, or just saute some chicken breasts. That is the beauty of this soup.
When your veggies have softened, it is time to add your chicken broth and white wine to the pot. After all of the ingredients have been bubbling away on your cook top, it is time to add the egg noodles. It is especially important to use egg noodles for this recipe. in my opinion, they add just the right flavor and texture to the soup. All that is left to do is season the soup to your liking, and you will be ready to scoop a bowlful. I like to add a handful of freshly chopped Italian parsley to brighten everything and add a fresh flavor. The final step is some freshly grated parmesan reggiano grated on the top of your piping hot bowl of soup….and watch how it melts into the top of your soup all ready for your first bite!Print
chicken egg noodle soup
a warm and cozy way to enjoy a cold winter day! Chock full of carrots, parsnips, onions, celery, and garlic. And those egg noodles….
- Prep Time: 25 minutes
- Cook Time: 80 minute
- Total Time: 1 1/2 hour
- Yield: 6–8 bowls of soup 1x
- Category: soup
- Method: cook top
1 roaster chicken, or 3–4 chicken breasts, or a cooked rotisserie chicken from the grocery store!
8 carrots chopped
6 parsnips chopped
8 stalks of celery chopped
1 large onion chopped
4 large cloves of garlic minced
2–3 TB olive oil
salt and white pepper
1 1/2 cups white wine
3 cartons of chicken broth
1 tsp dried thyme
2 bags of frozen egg noodles
large handful of Italian parsley chopped
9 sprigs of fresh thyme stripped
salt and pepper to taste
freshly grated parmesan cheese for garnish
Cook chicken of choice and set aside
In a large soup/stock pot heat the olive oil on medium heat
Add chopped carrots, parsnips, onions, and celery
Sprinkle with salt and pepper
Cook on low until softened
Remove form heat and add minced garlic
Return to very low heat and cook for 1 minute
Add white wine, chicken broth and dried thyme
Simmer for 20 minutes
Add chicken and simmer for additional 30 minutes
Add Italian parslely, fresh thyme
salt and pepper to taste
garnish with freshly grated parmesan
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