Next week is Lo-Fi Gourmet’s 1st birthday, which is hard to believe! I have been posting every single Monday for a year (whether I feel like it or not—yes, I love cooking, photographing, and blogging, but I’m not gonna lie, there have been a few times this year that I haven’t exactly been overcome with inspiration, although thankfully, there have been many more times that I have been {ok, maybe not overcome, but, you know, excited about blogging}), so that makes this my 52nd post. Wow! This week’s recipe is an extra simple one: my quick and lazy version of chicken noodle soup, which is good anytime but particularly fun to have at a winter party. Put all of your mugs out on the counter and your guests can ladle away—soup pot as punch bowl I guess would be the idea . . . with the soup as a hot, savory, chunky, nonalcoholic punch . . . which when put that way sounds terrible, so probably you’d want to serve drinks as well as soup. Anyway, whatever your serving context, I hope you enjoy the recipe!
Chicken Noodle Soup
- 2 small yellow onions, chopped
- 2 medium carrots, peeled and coarsely chopped
- 2 medium stalks celery, chopped
- 1 sprig parsley
- 1 bay leaf
- 6 cups low-sodium chicken broth (homemade if you are feeling motivated)
- 2 cups leftover cooked chicken, dark and light meat
- 6 oz wide egg noodles (half of a 12-oz bag)
- salt and pepper
- In a large pot, combine the vegetables, parsley, bay leaf, and the chicken broth, bring to a boil over high heat, and reduce to a simmer. Cover partially and cook until vegetables are very soft, about 30 to 40 minutes.
- Increase heat to high and add cooked chicken and noodles. When the soup comes to a boil, reduce heat to medium and cook about 9 minutes, or until noodles are cooked to your liking. (Confession: I like mine a bit overcooked and mushy.) Add salt and pepper to taste.
lofigourmet.com 