Yoona’s Chicken Noodle Soup

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I’ve made this soup dozens of times since it first came to my attention almost four years ago, so I apologize for not sharing it until now. I actually thought I had posted it last fall, but when I did a quick blog search the other day after someone asked me for the recipe, I found it buried in my drafts folder.  My friend Yoona calls it “Chicken Soup for Lazy People,” implying perhaps that a truly homemade chicken noodle soup would involve roasting your own chicken and making the stock from scratch.  Yoona has higher standards than I have, though – my definition of chicken soup for lazy people is the soup I get from the pre-made soup counter at Metropolitan Market, or something like this or this. [I used to think I didn’t like chicken noodle soup, mainly because I had only ever had canned versions, which I kind of hate.  The Met Market Chicken Noodle changed the way I felt about chicken noodle soup – I would get it even when I wasn’t sick, that’s how good it is – but an 8 ounce cup has about a year’s worth of sodium in it, so now that I have this recipe I like to make it myself.]

I would argue that there’s nothing lazy about this soup – it’s a little less involved, perhaps, but I still consider it “from scratch.”  Using a rotisserie chicken and store bought stock just means you can actually make “homemade” chicken noodle soup in under an hour – which is perfect if you or someone you love/need to feed is under the weather, or if you want to make it for dinner but you work until five and want to eat at a reasonable hour. My sister made a batch last weekend while my nephew was napping – and I should add that my sister, as a rule, doesn’t cook. Neither does my mom, but she makes this soup all the time.  So while I don’t think anything involving chopping veggies, simmering stock, shredding chicken, and adding fresh herbs can be considered lazy, we could perhaps call it a user-friendly chicken soup. Chicken soup you might actually make. Chicken soup you could make tonight.

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I chopped my onions/carrots/celery so that I could have pretty photos for blog purposes, but – true confession – I often use the pre-chopped mirepoix mix from Trader Joe’s. It’s just so quick and easy, and I don’t think you sacrifice a lot in terms of taste or texture. I actually don’t mind chopping the carrots and celery myself – you can do the ratios and dice-size just the way you like them that way, and it only takes a couple extra minutes – but normally I would definitely use the Trader Joe’s pre-chopped onions (yes, I’m lazy enough that I will make an extra stop just to avoid chopping my own onions. Although anything you don’t already have in your fridge/pantry, save for the chicken, you can get at Trader Joe’s). As Yoona will tell you (I encourage you to read her post, she’s a better cook and a better writer than me), it’s a totally flexible recipe and you can tweak it to your liking. I typically use low sodium stock and then add more salt and pepper to taste (I read somewhere that you’re always better off to use low sodium stock – no matter how much more salt you add it will still end up being much less than full-sodium stock. And one of the things I love about the Met Market chicken soup is how peppery it is, so I add a lot of freshly ground black pepper). And finally, if you’re the kind of person who would even consider making your own stock, you can use the carcass of the rotisserie chicken to do so – and then use that stock for the next time you want to make this soup.  See, not lazy at all!
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One Year Ago: Butternut Squash and Farro Salad
Two Years Ago: Pumpkin Bread Pudding
Soup, Previously: White Bean and Kale, Split Pea, Cream of Fresh Tomato, Pumpkin Black Bean, Curried Butternut Squash, Roasted Cauliflower, Minestrone, Roasted Sweet Potato and AppleRed Lentil, Roasted Tomato Basil

Chicken Noodle Soup, from Yoonanimous

Ingredients:

2 T olive oil
1 precooked rotisserie chicken, shredded (skin and bones removed)
3 medium carrots, diced
1 large or 2 small onions, diced
4 celery stalks, diced
8 cups chicken stock or broth (2 boxes)
1-2 cups pasta
1 cup chopped fresh dill, Italian parsley, or combination
Kosher salt and freshly ground pepper, to taste
Oyster crackers or saltine crackers for topping, optional

Directions:

Coat the bottom of your stock pot with olive oil. Sauté carrots, onion, and celery over medium-high heat until soft, 5-7 minutes. Add stock or broth and bring to a boil. Reduce heat to low and simmer for 15 minutes. Add pasta and chicken and cook for another 5-7 minutes, or until noodles are al dente. Add salt and pepper to taste. Remove soup from heat and stir in fresh herbs.

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