On a day when everything has gone wrong — when you have a cold; when you’ve lost your best friend; when your car is in the shop — make a pot of this comforting soup and you’ll feel much better. Also suitable for happy days, but perhaps not quite as crucial.
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2 tsp. (10 mL) vegetable oil |
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2 stalks celery, thinly sliced |
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1 small onion, chopped |
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1 medium carrot, thinly sliced |
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1 skinless, boneless chicken breast, cut into 1/2-inch (1 cm) cubes |
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6 cups (1.5 liters) chicken broth (homemade or store-bought) |
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2 tbsp. (30 mL) chopped fresh parsley |
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1 cup (250 mL) medium egg noodles |
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additional salt and black pepper, if necessary |
- Heat the vegetable oil in a large saucepan over medium-high heat. Add the carrot, onion and celery and cook, stirring, for about 5 minutes, or until beginning to soften. Add the chicken cubes and continue to cook for another minute or two, or until no longer pink. Add the chicken broth and parsley, bring just to a boil then reduce the heat to low and let simmer, covered, for about 10 minutes.
- Meanwhile, cook the noodles in a large saucepan of boiling salted water until almost tender but still a bit firm. Drain, then add to the chicken soup and continue to cook for another 5 minutes or until the noodles are completely tender. Taste and adjust seasoning with salt and pepper, if desired.
Makes about 4 servings.
How kids can help:
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Cut up the carrot, onion, celery and chicken for the soup. |
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Mix the drained noodles into the soup. |
