I love chicken noodle soup. It’s one of those grounding meals..bring you back to the basics and lets you be happy. It’s a happy meal. The cool thing about chicken noodle soup is that it has foundational elements, but lets you change it up a bit without compromising the fabulousness of it.
Twisted Traditional Chicken Noodle Soup
4 TB butter/vegan spread/olive oil
1 onion, diced
4-6 garlic cloves, pressed or about 1 TB of garlic in a tube
2 stalks of celery, sliced (keep the leaves)
2 carrots, sliced
half of a leek, sliced
half zucchini, halved, then sliced
600g/1.2 lbs of free-range, organic, skinless chicken breast, cubed
1 c. of flat champagne or white wine
1 tsp. parsley, dried or in the tube (optional)
2 tsp. dried italian herbs
6 c. of vegetable stock
salt/pepper to taste
thin rice noodles
In a large stock pot, melt butter/olive oil over a high heat
Add onions, garlic, celery, celery leaves, zucchini and leeks
Sauté for about 5 minutes
Add in chicken, sauté for about 5 minutes. Cover with lid
Add in champagne and cook for about 5 minutes covered.
Add in herbs and stock. Bring to a boil then reduce to a simmer for at least 30 minutes.
Cook noodles to direction on packet. I used very thin rice noodles, but you could use regular pasta as well. I would suggest cooking the pasta separately unless you’re going to eat the whole batch. Otherwise the noodles lose their shape.
Eat and enjoy!