Chicken Over-Noodle Soup

CHICKEN SOUP FOR THE FIT-SOUL

Hey all, the rain has me in the mood for some soup & a hug!

So... For the Rainy season, For the Fall, and for the Sick-between-Seasons peeps.

Chicken Over-Noodle Soup

Ingredients

• ½ Roast chicken (self-roasted or buy the pre-made grocery store "original" rotisserie chicken)
• 2Large carrots
• 1small white onion
• 3TB parsley
• 1 bay leaf
• 2 sprigs of thyme
• 2 cloves of garlic
• 2 cups of low-sodium chicken stock
• 4 cups room temp water
• S&P
• ½ tsp Celery salt (*I LOATHE cooked celery so I use Celery salt in lieu of the celery in my mirepoix)
• ¼ tsp cayenne
• 1 package Soba or Udon Noodles
• 1TB EVOO

Hardware

• 4-8L Stock Pot with Cover
• Smaller pot for noodles
• Strainer
• Large bowl
• Small bowl

Method 

1. Remove Meat from bones, chop & Set aside in Large Bowl
2. Place carcas into the large stock pot, bathe with chicken stock, Cover on high heat.
3. Chop the Veggies, and parsley & Divide the Parsley into 2 halves, set half aside in the small bowl
4. Add Veggies, Thyme, Garlic, Bay leaf & half the parsley & let in come to a bubble.
5. Lower heat & skim the fat off the top.
6. Add seasonings, and remove Bay Leaf & garlic cloves.
7. Chop garlic, and re-add to pot, add in Chicken meat, and cover with Water.
8. Allow to cook for 30mins on medium heat, skimming fat as it comes to the top.
9. Cook Noodles according to package instructions
10. Strain, and place into Large bowl that chicken was in with 1TB EVOO
11. Remove soup from heat, add remaining parsley.
12. Allow to sit covered (no heat) for 10mins.
13. Portion noodles into serving bowls.
14. Serve OVER Udon or Soba Noodles *Like a Japanese Yakisoba.

Serves 4-8


Hope you enjoy it!

xo - Mia

ps: If you like greens in your soups go ahead and add some Kale or Spinach, Bokchoy.