Leave aside the commercial chicken and noodle soups and cook your own with this recipe from Rebel Cook, Antoine Sicotte. Featured on the Tribal Chef show, this chicken noodle soup is the perfect dish for those cold days when a good broth of salted and rich poultry is comforting. Chicken noodle soup, a classic that goes beyond the remedy for runny noses! This recipe is also part of the TOP: 6 soups to warm you up this winter and from our Soups file
1 onion, finely chopped
2 garlic cloves, finely chopped
750 ml (3 cups) frozen soup vegetables, thawed (diced celery, carrots, and peppers)
1 1/2 cups (375 ml) leftover cooked chicken, coarsely chopped
750 ml (3 cups) egg noodles
1/4 cup (65 ml) parsley, finely chopped
2 L (8 cups) homemade chicken broth
Salt and pepper
In a large saucepan, add a drizzle of olive oil. Over medium heat, sauté onion, garlic, and vegetables, 3-4 minutes.
Add chicken and broth, salt, pepper and bring to a boil. Reduce the heat to medium-low and simmer for 20 minutes.
Add the pasta and cook for a few more minutes, or until the pasta is cooked.
Sprinkle with parsley. Adjust the seasoning and serve.