Thursday, November 19, 2009

Good for a Coooooold and Wintery Night

The other night was the first really somewhat cold night here in Oklahoma City. And what better to make for dinner on a cold night than a hot, tasty soup? So, I busted out my recipe book for a soup that I had not attempted as of yet. I found a new twist on an old classic, Chicken Noodle Soup. This recipe was clipped out of one of my Redbook magazines from a year-long subscription I had a while back. This was a subscription I had purchased from a cousin's child's school fundraiser and I figured it was more age-appropriate than Cosmo or Marie Claire (though I still browse those from time to time). When I started receiving this magazine I realized I didn't feel quite old enough to be reading it. Is there a mid-to late-twenties-age targeted magazine? If there is I can't find it, not to mention I don't have the time to read magazines; I barely have time to read the books I acquire (hence the audiobooks). But, a great benefit to Redbook was that they have a handful of recipes near the end of each issue. So, there were a few I clipped from time to time, this being one of them.

Chicken Noodle Soup

2 (26 oz.) cartons reduced-sodium chicken stock or broth (6 cups)
2 cups water
3 large carrots, peeled and thinly sliced
3 small parsnips, peeled and thinly sliced
3 stalks celery, thinly sliced
1 large onion, finely chopped (3/4 cup)
3 1/2 cups cooked, shredded chicken (about 1 lb.)
1/2 lb. extra-wide egg noodles (about 6 cups dry)
2 tbsp minced parsley
2 tsp kosher salt
1/2 tsp freshly ground black pepper

1. In a 5 to 6 quart soup pot bring stock, water, carrots, parsnips, celery and onion to a boil; reduce heat to medium-low, cover and simmer 15 minutes
2. Stir in chicken and noodles; cover pot and continue to simmer 7 minutes, or until noodles are just tender. Stir in parsley, salt and pepper. Ladle into bowls.

Makes 6 servings (12 cups)

Prep time: 15 minutes
Cooking time: 28 minutes

Each serving: 383 cal, 8 g fat, 30 g protein, 48 g carb

Here is a pic of this tasty soup after David and I ladled out our bowls.

First off, I want to emphasize that this is NOT a heavy broth soup. In fact, when I added the noodles I added an additional 3/4 cup of both broth and water. Not all of the noodles were submerged in liquid beforehand, so I had concerns about them actually cooking properly.

That being said, I also want to state this was a man-approved soup. Shocking. David is not a big soup-eater. He even whined when I told him we were having soup for dinner. But, he thought it was very good and ended up only eating one bowl. Part of that was because he fully intended to have a slice of this afterwards, but also because it was very filling. I believe the reason for this is because of the aforementioned reason-it is not a broth-y soup.

We did have a discussion about the difference between this and a canned Campbell's or Progresso comparable soup and we determined this is much better and worth the extra effort. This is sooooo much less salty and flavorable, plus the veggies aren't mushy from being canned. Have I mentioned how much I loved fresh cooked vegetables?

In conclusion, David has requested this soup for the next time he's feeling a little "under the weather." Therefore, I would encourage you to try this recipe and enjoy!

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