Chicken Noodle Soup


I had a pack of chicken breast in the refrigerator and decided to make a pot of homemade chicken soup. You can really use any sort of pasta that you prefer, but I love the small vermicelli noodles in my soups. Most of these items you probably already have on hand so it’s not a dish that you have to go out of your way to prepare. I love leeks in soups, but they are pretty expensive here. Are they anywhere else? I actually never tried them until I moved here that I know of.

In the South we always serve chicken noodle soup with saltines. Most people would rather not have it if you were out of them. Of course I love them as well, but today I opted for a fresh crusty baguette since T loves them so much. Chicken Noodle soup and baguettes always remind me of my absolute favorite spot La Madeleine. What I would do to go back (In the DC area where we lived) and eat at one.

5 skinless and boneless chicken breasts, cubed
1/4 cup chopped white onions
1/4 cup chopped leeks
1 tablespoon butter
2 garlic cloves, smashed
2 celery stalks, chopped
1 teaspoon fresh thyme
1/4 teaspoon ground turmeric
2 bay leaves
Salt and pepper, to taste
4 cups chicken broth
1/2 cup dried vermicelli

1. In an 8-quart saucepan on medium heat add butter. Add onions, leeks, celery, chicken and garlic. Allow to cook until light brown. Add thyme, turmeric, bay leaves, salt and pepper, mix. Carefully add chicken broth and raise to a full boil.

2. Add the vermicelli noodles, cover and reduce heat to low. Allow to simmer for 30 minutes.

Yields: 4 servings

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