Nature's Bin Chicken Noodle Soup

Try this when you need some warming comfort food. It's a big pot full but you'll want more than one bowl!

1 med yellow onion, diced

2 med carrots, diced

2 stalks celery, diced

1 parsnip, diced

2 Tbs. italian parsley, minced

2 Tbs. vegetable oil, or butter


2 cups cooked chicken breast, cubed

2 quarts chicken broth, homemade if you've got it. Low salt organic if not. Use the best you can find, this is no time to skimp

8 oz. noodles, we use Kluski, but any will work 

In a nice big pot over med. high heat, melt the butter or heat the oil. Toss in the vegetables and 1 tsp. salt. Stir and cook til the onions take on a little color. Toss in one tablespoon of the parsley and cook briefly. Add the chicken broth. Taste for seasoning and add a little more salt if needed for your taste. Reduce heat and simmer until vegetables are tender, about 1/2 hour. Bring up heat to get up to a gentle boil and add noodles and the chicken. Cook til noodles are done. This will vary depending on the noodles you use. Fine noodles will be done in a couple of minutes. Kluski will take at least 15 minutes. When you're ready to serve toss in the last of the parsley and stir it in just to wilt it.

We use just white meat and if you need to cook the breasts, they are best if just gently poached in salted water with a chunk of onion and the leftover celery leaves. Don't overcook them! They're going to cook some more. If you have leftover chicken of any kind, take the skin off, cut it up and use it. If you don't have any chicken, this soup is still good with just the broth and the vegetables and the noodles!

Makes 6 big bowls full.

complied by Josie Duennes and Live Well Lakewood

I'm the food service manager at Nature's Bin, the mother of 2 grown sons and happily married for almost 30 years.

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Volume 8, Issue 3, Posted 9:45 PM, 02.07.2012