Chicken Noodle Soup
4
A soup cookbook would be incomplete without this classic. It’s so simple, so quick, and you probably already have all the ingredients in your house.
1 tablespoon vegetable oil
½ onion, finely chopped
1 carrot, peeled and finely chopped
1 celery stalk, finely chopped
Leaves of 1 sprig of thyme, chopped
4 cups chicken stock
Salt and pepper, to taste
1½ cups medium egg noodles
1 chicken breast, seared and cooked through
Heat the oil in a medium saucepan until warm.
Add the onion and cook for 5 minutes, or until soft. Add the remaining vegetables and cook until tender.
Add the thyme and chicken stock and bring to a boil. Reduce heat so that the soup simmers; cook for 20 minutes.
Season with salt and pepper.
Bring stock to re-boil, add the egg noodles, and cook for 7 minutes, or until the noodles reach the desired tenderness.
Chop the seared chicken breast into ½-inch pieces and add to the soup.
Serve in warm bowls.
From Issue
No. 07 / Winter 2019
LOVE READING
edible MAINE?
You can have our exciting stories and beautiful images delivered right to your doorstep. Click HERE to purchase an annual subscription.
LOCAL FOOD NEWS,
SEASONAL RECIPES
AND EVENTS
DELIVERED FRESH
TO YOUR INBOX
Join the edible MAINE community!
SIGN UP NOW
for our e-newsletter and receive regular updates on local food issues, online exclusive stories, original recipes, sponsored buying guides and special issue sneak peeks.
Current Issue
No. 17 / Summer 2021
Recent Recipes
The Italian on the Beach
The Spritz-Oh
The Honey Don’t…
Forget Your Mask
The Tongue Wiggler
Cape Air Flight to P-Town
The Barrens
Homemade Sweet Vermouth
Oysters with Cucumber Radish Mignonette
Lobster, Asparagus, and Daikon Summer Rolls with Orange, Sesame, and Chile Dipping Sauce
Fresh Corn Salad with Peas and Herbs
Strawberry Bruschetta with Ricotta and Arugula
Young Carrots with Lemon, Thyme, and Olive Oil