Servings: 6-8
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.
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.
Because it's so simple, it's only as good as the ingredients you put in it. That means homemade chicken stock! I don't understand the direction to bring the soup to a boil—wouldn't that cloud up a lovely clear broth? I turn down the heat the minute I see bubbles forming at the edge of the pot.
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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