Our favorite chicken soup has evolved over time into a fairly foolproof dish that can be assembled in little more than an hour. Rather than start with a large roasting hen, which requires cooking, removing meat from the bones, and making stock (I used to do this one day ahead of soup making), a practical shortcut is boneless, skinless chicken breasts. With all the colds and flu making the rounds, it seems like a good time for a big pot of chicken soup!
3 large onions, chopped
6 stalks celery, sliced thin
10 large carrots, peeled and sliced
4 Tbsp. olive oil
2 bay leaves
10 cloves garlic, sliced thin
3 Tbsp. finely chopped fresh ginger
1 cup fresh parsley, finely chopped
1 cup frozen peas
5 boneless, skinless chicken breasts
3 – 32 oz. boxes organic chicken broth ( or 7 – 14.5 oz. cans)
1 – 9 oz. pkg. fresh fettuccine noodles, cut in 3″ pieces
salt and pepper to taste
In large skillet with lid, saute chicken breasts in 2 Tbsp. olive oil. Cover, reduce heat and poach for 30 min., turning once. Remove from skillet, cool and tear or chop into bite-size pieces. Meanwhile, add 2 Tbsp. olive oil, onions, celery and garlic, saute in skillet until softened. Pour onion mixture into 8-1/2 qt. soup pot, add chicken broth, bay leaf, sliced carrots, chicken pieces, noodles and salt and pepper. Bring to boil, simmer 20 minutes. Add frozen peas, parsley and fresh ginger. Cook additional 10 minutes, serve with crusty loaf of French bread and your favorite wine. Makes 12 servings.