Chicken Noodle Soup

In my house, a whole chicken is on an almost weekly rotation because you can get multiple meals out of a single ingredient. One chicken transforms into at least 3 recipes - roast chicken turns into bone broth which then becomes chicken noodle soup.

Grab your bone broth from last week and a few ingredients from the Market for this simple classic! The only non-market ingredients are butter, acid and spices, yippee!

by Halee Jones

Method

• 1 Qt Chicken Bone Broth*

• 1 cup Shredded Chicken* or whatever is left from a roast chicken

• 1 large Yellow Onion*, diced

• 3 cloves Garlic*, minced

• 4 large Carrots*, sliced

• 5 stalks Celery or Bok Choi stems*, sliced

• 1 pack Egg Noodles*

• 1 tbs Butter

• Herbs of your choice - rosemary, thyme, bay, parsley

• 1 tbs acid - I used lemon juice, but red wine vinegar or ACV are good options

• Salt & pepper

  *These ingredients can be found at the Harrisonburg Farmers Market, check What’s Fresh to see what’s in season

Method

1. Prepare ingredients - wash and chop veggies, shred chicken.

2. Bring a large pot of salted water to a boil. Cook the noodles about 1 minute before al dente.

3. To a soup pot on medium heat, add your butter and and then onions. Add a generous pinch of salt after about 1 minute. Saute until translucent. Next, add in the garlic and a bunch of cracked black pepper. Cook for about 1 more minute.

4. Add in 1 tbs of acid to deglaze the pan. Cook off the vinegar.

5. Add in the bone broth and an additional 2 cups of water. Bring to a boil and then reduce to a simmer.

6. Taste and adjust salt as necessary (if it is too salty, add more water).

7. Add in the carrots, celery or bok choi, herbs, and chicken. Let simmer for about 15 minutes. Taste and adjust again.

8. Add in the noodles and simmer for another few minutes.

9. Serve & enjoy!