A go-to healing concoction like a chicken noodle soup recipe is something I don’t take for granted. When someone in the house is sick, a few simple ingredients transform into a bowl of comfort and nutrition, something that I’ve even had the doctor prescribe. Mine has a splash of cream in it, but that’s up to you. Skip the cream for a more clear broth, but keep all those delicious herbs either way.
Ingredients
1 onion, diced
3-4 carrots, diced or sliced
1 tsp celery salt
4 cloves garlic, minced
4 sprigs fresh thyme
1 small bunch fresh parsley leaves, chopped
2 bay leaves
plenty of black pepper
neutral oil
2 tsp dijon
1/4 c. butter
1/4 c. flour
1/8 tsp nutmeg (optional)
6 cups chicken broth/stock
1 rotisserie chicken, with all of the pan drippings/juices—or—2 lbs seasoned cooked chicken breasts/thighs
3 TBSP heavy cream (optional)
juice from 1/2 lemon
1 package of noodles, cooked al dente or 2 packages of gnocchi
Method
Saute onions and carrots in neutral oil with celery salt and pepper until onions are translucent.
Add the leaves of fresh thyme, bay leaves, and parsley, stir.
Add butter and garlic and simmer until garlic is fragrant, about 1 minute. Then add nutmeg and flour and stir.
Then add chicken broth, little by little, scraping the bottom of the pan until all the broth is added.
Add dijon and stir. Bring back to a simmer. If using gnocchi, add an extra cup of filtered water and dry gnocchi to the pot now and let simmer for just a few minutes.
Then add all of the meat from the rotisserie chicken and stir in the drippings from the chicken as well.
Swirl in the heavy cream. Simmer until chicken is heated through and broth is just bubbly, but do not overcook.
Once soup is bubbly and chicken is heated, remove from heat and add lemon juice and, if using noodles, stir in cooked noodles.