You might’ve heard Wilmington got a wee bit of rain the last week of September. 22 inches in five days, to be exact. This soup was extremely comforting during the sogginess.
Most of the ingredients were leftovers stored in the freezer/fridge: chicken stock, noodles, shredded chicken. Add in some chopped vegetables and dried herbs, and you’re good to go.
Chicken noodle soup
2 tablespoons butter
1 onion, diced
3 carrots, sliced
4 stalks celery, sliced
2 teaspoons dried herbs, such as parsley, oregano, rosemary and thyme
1/2 teaspoon of poultry seasoning
1/2 teaspoon ground cloves
Salt, pepper
1 mason jar (12 ounces) chicken stock
4 mason jars water
About 1 pound shredded chicken
1/2 pound fresh or frozen egg pasta (I used bucatini)
Over medium heat, saute vegetables in butter until soft, about 15 minutes. Add spices, and cook another two minutes.
Add stock, water and chicken. Simmer 15-20 minutes. When ready to serve, bring soup to a boil, drop in pasta and boil until al dente. Serve hot.
Nicole M. Markle 