Chicken Noodle Soup
Yeh!!!! it’s soup time.  I love fall and winter just because the food is so soothing and delicious.  I love the cold nights when all you want for dinner is a fabulous bowl of soup.  Canned soup??? I don’t think so!!!!  You can make this delicious soup using vegetables that you love.  
When I put this soup together, I used what I had in the refrigerator/freezer/pantry.  But in 30 minutes you will have a great soup.  
So where does one start?  The day before I bought a supermarket roasted chicken.  I served it over Cauliflower Puree. Since I was cooking for two I had chicken left over. If your family eats the entire chicken, then consider buying an extra one, while you are at the grocery store, why make 2 trips. It also freezes well to use later in the week.  I always plan another dinner with my left over chicken.  You could also make an awesome salad or great chicken sandwiches. This is how I used it this week.  To make a soup for 4 (generous serving) or 6  you will need:  
left over deli-chicken, shredded
1 teaspoon canola oil
6 cups chicken stock (Swansons low sodium)
2 cups white miso (4 teaspoons miso paste with 2 cups water)
2 to 3 carrots, peeled and sliced
2 stalks celery, sliced
broccoli (I used a big handful of florets) & the peeled, sliced stalk
1/2 onion, chopped
1/2 head shredded Napa cabbage
1/2 teaspoon dried thyme
1/4 cup fresh parsley,  chopped
dried noodles of your choice.  
Preheat a large Dutch oven or soup pot and add the oil.  Saute the carrots, celery, broccoli and onion and the salt for approximately 3 minutes.  I like the flavor these vegetables get when I saute them for just 3 minutes. Add the cabbage.  Give the mixture a good stir.  Add the shredded chicken.
Add the chicken stock, white miso stock and thyme.  Bring to a boil, lower heat, cover and simmer for approximately 10 minutes, then add the noodles and simmer until the vegetables are tender and the noodles are cooked.  Adjust your seasoning (salt and pepper).  
TIPS:  You could also use parsnips, green beans, peas, butternutsquash, potatoes or ??  If you don’t have chicken, you could use white beans in place of chicken or firm tofu.  If you are vegetarian, you could use vegetable stock in place of the chicken stock and add cubed tofu.  You could use fresh cilantro or any herb you love.  You can find the white miso in the refrigerated case down the “natural” food isle.
Give it a Southwest twist and use ground cumin and don’t forget to add a little minced garlic.  Corn or hominy would also be really tasty.  
I love to have a great piece of bread or crackers with this soup.  Hope you love it as much as we do.  
Chicken Noodle Soup
Friday, September 22, 2006
Email comments or questions: