Chicken Vegetable Soup

Consider, for a moment, the simple elegance of old-fashioned chicken soup. An symbol of the power of food to heal, it has been made countless times and is ubiquitous throughout the world. Many if not most countries have adapted their own versions of the soup ranging from Mexican Tortilla Soup to Turkish Yogurt Soup to African Chicken Peanut Stew and Vietnamese Pho.

I am continuing to cook meals for the friend of a friend who is in need of some culinary healing and what could be better for that than this traditional chicken soup. This is good with or without noodles. The photo is without, but if you do want noodles, add them right before you serve.

Chicken Vegetable Soup
Adapted from Bon Appetit

  • 14 cups canned low-salt chicken broth
  • 4-lb chicken, cut into 8 pieces
  • 1/2 cup chopped onion
  • 2 carrots, peeled, thinly sliced
  • 2 celery stalks, sliced
  • 1 cup shelled edamame
  • 2 tablespoons unsalted butter
  • 1 cup sliced mushrooms
  • 1/4 teaspoon kosher salt
  • freshly ground pepper
  • 1 tablespoon fresh lemon juice
  • 1/2 cup finely chopped fresh parsley
  • 10 ounces dried wide egg noodles (optional)

Combine chicken broth and chicken in heavy large pot. Bring to boil. Reduce heat; cover partially and simmer until chicken is cooked through, about 20 minutes. Using tongs, transfer chicken to large bowl. Cool chicken and broth slightly. Discard skin and bones from chicken. Cut chicken meat into bite-size pieces and reserve.

Return broth to simmer. Add onion, carrots, celery and edamame. Simmer until vegetables soften, about 8 minutes. (Can be prepared 1 day ahead. Cover chicken meat and broth separately and refrigerate. Bring broth to boil before continuing.)

Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms, season with kosher salt and pepper and sauté until beginning to brown, about 5 minutes. Stir in lemon juice. Add mushrooms to broth. Stir parsley, chicken and noodles (if you are using). If you are using noodles, simmer until noodles are tender, about 5-7 minutes. If you are making the soup ahead, leave out the noodles because they will get too soft as the soup sits. Boil them separately and add later, if you like. Before serving, season soup to taste with salt and pepper.

 

1 Comment

  1. This is a really easy and tasty soup. Tonight I made it for some friends who were very complimentary. I decided to give it an optional Asian-ness by serving fresh basil leaves and sriacha (sp?) sauce on the side. Your recipe for the fancy-schmancy pear and arugula salad complemented the soup beautifully.

    Reply

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