Nothing soothes a cold better than a bowl of homemade noodle soup with chicken stock. This soup is for those who don’t like to eat the chicken pieces in their soup. I used my homemade chicken stock in this recipe. Vegetarian and vegans can use vegetable stock. If you don’t have homemade stock just use store-bought chicken or vegetable stock. And if you like chicken pieces in your soup, simply cook two chicken legs in 8 cups of water for half an hour then add the remaining ingredients.
Chicken Noodle Soup
Prep time: 5 min
Cook time: 15 min
Ready in: 20 min
Yields: 6 servings
3 medium carrots, peeled and chopped
1 cup fresh parsley, washed and finely chopped
8 cups homemade chicken stock
1 teaspoon salt
¼ teaspoon turmeric
4 ounces angel hair pasta broken into pieces, or vermicelli
2 medium potatoes, peeled and diced
Add carrots, parsley, chicken stock, salt and turmeric to a 5-quart pot and bring to a boil. Lower heat to medium low, cook for 5 minutes.
Add potatoes and noodles. Cook for 10 to 15 minutes or until vegetables are tender.
Taste and adjust seasoning. Serve with slices of fresh lemon juice.