When you are looking for a straight-ahead chicken noodle soup, this recipe fits the bill beautifully. Light and soothing, it will please just about everybody.
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If you made the chicken broth yourself, use the cooked meat from that bird; otherwise you can use the meat from a store-bought rotisserie chicken.
The essence of comfort food, and perfect for a March supper, when the weather is still cold and blustery but you want something with a hint of spring...to further punch up the freshness, before serving I threw in some mint and tarragon along with the parsley. Homemade chicken stock is a real plus here. For the noodles, I used the Al Dente brand -- pretty easy to find and like homemade in quality. They cook in about 3 minutes, so I put directly in the soup, rather than pre-boiling, so they wouldn't be too soft. And I didn't bother thawing the frozen peas -- they cook up just fine in a minute or two straight from the freezer.
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