Because we love noodles, especially wide ones, we always keep a bag on hand for making soup. In addition to using them in chicken soup, we add noodles to practically every pot we make, including beans and minestrones.
During the year, this is the soup we make with leftover store-bought cooked chicken. After Thanksgiving, we make it with leftover turkey. Since we don’t usually have time to make broth from scratch, a combination of canned broth and water makes a good substitute. Recently, we’ve been adding some tomato paste to the broth to give it more color and flavor. For tender chicken, adding it with the cabbage at the end of cooking works better than adding it earlier. As the soup stands, it keeps getting thicker and resembles a stew more than a soup. We like it that way, but you can always add some water to make it thinner. Either way, it’s comforting.
2 tablespoons olive oil
1 1/2 cups diced carrot
6 cups reduced-sodium chicken broth
2 teaspoons tomato paste
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried crushed rosemary
1/2 teaspoon salt
3 ounces (2 cups) wide egg noodles
1 1/2 cups (6 ounces) coarsely chopped cooked chicken
2 cups thinly sliced green cabbage
Chopped fresh flat-leaf parsley
1. Heat oil in a large pot over medium-high heat. Add carrot. Cook, stirring occasionally, until slightly softened, about 8 minutes.
2. Add broth, tomato paste, thyme, rosemary and salt. Cover and bring to a simmer. Reduce heat and simmer until vegetables are tender, about 15 minutes. Add noodles, cover, and simmer until noodles are tender, about 8 minutes. Add chicken and cabbage, cover, and simmer until cabbage is just tender, about 5 minutes. Ladle into soup bowls and sprinkle with parsley. Serves 4 to 5.
Per serving: 280 calories, 13g fat, 75mg chol., 19g prot., 24g carbs., 3g fiber, 1320mg sodium
Photo credit: Teresa Blackburn