Chicken Noodle Soup

Serve: 6

Ingredients:

6 oz egg noodles
2 tbsp olive oil
2 cup chopped scallions
6 bacon slices, chopped
2 tsp chopped fresh tarragon
6 skinless boneless chicken thighs, diced
1/2 cup dry white wine
5 cups basic vegetable stock
salt and pepper

To serve:

Grated Parmesan cheese
Crusty bread

 

Directions:

  • Bring a pan of water to a boil. Add the noodles and cook according to the instructions on the package. Drain, refresh under cold running water, and let stand in a bowl of water.
  • Heat the oil in a large pan. Add the scallions and bacon and cook over low heat, stirring occasionally, for 5 minutes, until the scallions have softened and he bacon is beginning to color.
  • Add the tarragon and chicken, increase the heat to medium, and cook, stirring frequently, for about 8 minutes, until the chicken is golden brown all over.
  • Pour in the wine and cook for 2 minutes, until the alcohol has evaporated, then pour enough of the basic vegetable stock just to cover the meat. Reduce the heat, cover, and simmer for 20-30 minutes, until the chicken is tender.
  • Pour in the remaining stock, season with salt and pepper, and bring to a boil. Add the noodles and heat through briefly. Ladle the soup into warmed bowls and serve immediately with crusty bread, passing around the Parmesan separately.

 

 

There was an issue loading your timed LeadBox™. Please check plugin settings.
There was an issue loading your exit LeadBox™. Please check plugin settings.