SEATTLE —
FASTEST CHICKEN NOODLE SOUP
This is truly the quickest chicken noodle soup ever: once you’ve cut up your chicken and carrots, it takes about 15 minutes. Seriously! And it’s just about the most comforting pot of food I know. After cooking the chicken and carrots with some seasoning, you just add boiling water and Better Than Bouillon paste (see page 160 for my love letter to this stuff) and egg noodles. Once those are cooked, stir in some minced raw garlic (crucial), and then serve topped with herbs, if you’d like. Note that the longer this soup sits on low heat, the more the noodles will soften and absorb the broth. This is not a bad thing! Just a thing to be aware of if you don’t think you and yours will consume all the soup, or most of it, in one sitting. And leftovers can always be stretched with extra broth.
Makes about 3 quarts (serves about 6 to 8)
Ingredients:
- ¼ cup olive oil
- 1½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 large (or 3 medium) carrots, peeled, cut into bite-sized pieces
- 2 teaspoons kosher salt
- 2 teaspoons garlic powder 2 teaspoons sweet paprika
- 10 cups boiling water (or not boiling, but the soup will take a little longer to cook)
- 2 tablespoons Better Than Bouillon Roasted Chicken Base
- One 12-ounce package wide egg noodles
- 2 large garlic cloves, minced For serving: Chopped fresh dill and/or flat-leaf parsley (optional)
Directions:…