By: Revanche

Finally Friday: chicken noodle soup

July 14, 2017

Homestyle! My insistence on making the first part of this in the tiny Le Crueset meant that I have to add a box of chicken broth which totally changed the taste.

I didn’t make that mistake with the second and third soups. Note, I’ve started making the soups smaller and simpler because my soups always turned into thick stews. Play with these proportions to get the right level of soupiness or stewiness for your taste.

Ingredients

8-10 cups of water
1 finely diced onion
2 lbs of chicken or 6 thighs/legs
1/2 cup barley
1 finely cubed carrot
1 finely cubed zucchini
Salt and pepper, to taste
Minced cilantro for garnish if that’s your thing

Directions

Remove skin and fat from bone-in chicken thighs and drumsticks. Poach the chicken for 20-25 minutes or until cooked through, then remove it to cool in a serving bowl. Strain the water into a bowl, and put it back in the pot. Set the broth to boil on low, with a dash of salt, plus diced onions and barley for another 20 minutes.

Add carrots and zucchini to the pot, cook for another 6-8 minutes on a low boil. Taste the broth and add salt and pepper if it’s needed.

In a separate pot, cook your pasta shape of choice. Our current favorite is ditalini – tiny tubes! Drain this pasta and toss with some olive oil so it doesn’t stick, set aside in a serving bowl.

Shred the cooled chicken.

Voila! Ready to serve!

Put some chicken and noodles in the bowl first, then pour the veggie soup over the top. Garnish with cilantro if you like it.