chicken noodle soup
soup is underrated. sure this dish is great for when you’re feeling under the weather, but it’s great for, well, pretty much when you’re feeling anything else, too.
chicken breast (couple of ’em, so that you’ll have 2 1/2 c cooked)
noodles of choice (suggesting orecchiette – 1 c)
vegetable stock (6 c)
water (10 c)
carrots (1 c)
green cabbage (because celery is trash – 1 c)
yellow onion (3/4 a medium yellow onion)
paprika (1 tbsp)
dried oregano (1/2 tbsp)
dried thyme (1 tsp)
dried parsley (1/2 tbsp)
fresh parsley (6 sprigs)
sea salt (a rough tablespoon)
black pepper (couple dashes)
butter (eyeball that, maybe like a tablespoon?)
extra virgin olive oil (let’s be real, we eyeball this, too)
season your chicken breasts, generously, with sea salt and pepper. sauté seasoned chicken in evoo – get a nice golden brown on each side. i prefer to finish in the oven at 350, but that’s really up to you. or maybe it’s not because this is a recipe and you’re looking for direction. okay. once all sides have a nice golden brown color, finish it in the oven at 350 for about 10 minutes. easiest way to know if it’s done? cut into it and see if it’s still pink. if it’s not, it’s done. (dear lord, if you’re reading this, i hope you know this already.) with a sharp knife (be careful) and fork, pull the chicken apart. set it aside.
in a big ol’ pot, sweat your carrots and onions in butter with all the aforementioned dried seasonings.
add in vegetable broth. then water. bring to a rolling boil. (maybe play some tupac, i’d suggest “picture me rollin’,” because i’m dumb and funny.) add orecchiette, or whatever noodles you’ve chosen. about 5 more minutes to boil, then reduce to a medium heat. throw in your fresh parsley and shredded chicken. let it all sit there together. 30 minutes or so? you know your palate better than i do, so feel free to add in spice (red pepper flakes, cayenne, a touch more black pepper?).