PARSNIP CARROT CHICKEN NOODLE SOUP

PARSNIP CARROT CHICKEN NOODLE SOUP

Today is a really crappy day weather-wise.

Howling winds,

pelting rain.

Really don’t want to venture out.

So going to shop my pantry.

Taking stock, I found the remains of my rotisserie chicken, needing some attention

1/2 an onion (still more in the pantry)

Captain’s fave ‘designer’ carrots – still crispy and in good shape

and 6 parsnips, on the edge of wrinkly, limp and pathetic but still useable.

I ripped apart the chicken, reserving the meat,

put the bones etc in my stock pot, added onion and seasonings

and simmered the daylights out of it for a few hours.

I really wish that this was a viable option in my little boat galley,

but the time it would take and the fuel consumed?

More economical to provision the ready-made commercial variety.

Carrying on…

…with my 6 cups of chicken stock

and the current weather conditions,

I decided to make soup.

PARSNIP CARROT CHICKEN NOODLE SOUP

4-6 servings

 

What you will need…

1-2 tbsp cooking oil

1/2 cup chopped onion

1 garlic clove smashed and minced

6 parsnips, sliced lenghtwise and cut into 1″ pieces

10 small carrots, cut into 1″ pieces

1 cup chopped celery

6 cups chicken stock

1 cup cooked chicken pieces

2 cups uncooked egg noodles

seasoning of choice (salt & pepper, suggest 1 tsp dried dill)

1 tbsp balsamic vinegar

handful of fresh parsely, chopped

Making the soup

Heat oil in your soup pot.

Add onion and garlic and sauté gently for 1-2 minutes.

Add the rest of your vegetables, and sprinkle with seasonings,

stirring and browning slightly for 3-4 minutes.

Instead of deglazing with wine, this time I used balsamic vinegar

which added a richness to the soup base.

Add chicken stock and bring to a simmer, cooking until vegetables are barely fork tender.

Add noodles and continue to cook until noodles are cooked to your liking.

Stir in chopped chicken.

At this point, I turned off the heat, placed the lid on

and let everything in the pot become acquainted.

When ready to eat, stir in the chopped parsely,

ladle into soup bowls and serve with some freshly baked bread.

Let the winds howl!

PARSNIP CARROT CHICKEN NOODLE SOUP
 
Nothing like the comfort of a steamy bowl of chicken soup on a cold day
Author:
Ingredients
  • 1-2 tbsp cooking oil
  • ½ cup chopped onion
  • 1 garlic clove smashed and minced
  • 6 parsnips, sliced lenghtwise and cut into 1" pieces
  • 10 small carrots, cut into 1" pieces
  • 1 cup chopped celery
  • 6 cups chicken stock
  • 1 cup cooked chicken pieces
  • 2 cups uncooked egg noodles
  • seasoning of choice (salt & pepper, suggest 1 tsp dried dill)
  • 1 tbsp balsamic vinegar
  • handful of fresh parsely, chopped
Instructions
  1. Heat oil in your soup pot.
  2. Add onion and garlic and sauté gently for 1-2 minutes.
  3. Add the rest of your vegetables, and sprinkle with seasonings, stirring and browning slightly for 3-4 minutes.
  4. Instead of deglazing with wine, this time I used balsamic vinegar which added a richness to the soup base.
  5. Add chicken stock and bring to a simmer, cooking until vegetables are barely fork tender.
  6. Add noodles and continue to cook until noodles are cooked to your liking.
  7. Stir in chopped chicken.
  8. At this point, I turned off the heat, placed the lid on and let everything in the pot become acquainted.
  9. When ready to eat, stir in the chopped parsely,
  10. Ladle into soup bowls and serve with some freshly baked bread.

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