Martha Stewart's Chicken Noodle Soup
Everyone I know around here is getting sick. And even though it seems like the bad weather and winter is almost over with, I still think a nice bowl of chicken soup helps make it all better. Although my one co-worker still burps and farts like the pig he is, so it can't fix everything.
Martha's Chicken Noodle Soup - Serves 6 to 8
Original recipe from Martha Stewart.
3 quarts canned low-sodium chicken broth, skimmed of fat
3 carrots, cut into 1/8-inch-thick rounds
Salt and freshly ground black pepper
8 ounces medium egg noodles
Cooked chicken meat, shredded
1/4 cup chopped fresh dill, or 1 tablespoon dried dill
1/4 cup fresh flat-leaf parsley
1. Place broth in a stockpot over medium-high heat, and bring just to a simmer. Add carrots, and simmer until tender, about 6 minutes.
2. Meanwhile, bring a large saucepan of salted water to a boil. Cook noodles until just tender, about 6 minutes. Drain noodles, and add them to the pot of broth, along with shredded chicken meat. Season with salt and pepper. Heat until very hot. When ready to serve, stir in dill and parsley.
Serving suggestion: Serve with hard bread or crackers.