Name: White chicken noodle soup
Ingredients: 2 tbsp extra virgin olive oil; 2 onions, finely diced; 1 garlic clove, halved; 2 celery, diced; 1 pound bag parsnips, peeled and diced, about 2.5 cups; 6 cups chicken broth (*for homemade broth recipe head here); 2 cups shredded cooked chicken; Salt; 1-inch Parmesan rind; Handful basil leaves; 85g spaghetti noodles, broken into 1-inch pieces; Grated parmesan, to serve

Description

Warming, savoury yet slightly sweet thanks to tender parsnips, this soup is everything you’ll want and more on a cold winter’s day.

Ingredients

Scale

2 tbsp extra virgin olive oil
2 onions, finely diced
1 garlic clove, halved
2 celery, diced
1 pound bag parsnips, peeled and diced, about 2.5 cups
6 cups chicken broth (*for homemade broth recipe head here)
2 cups shredded cooked chicken
Salt
1-inch Parmesan rind
Handful basil leaves
85g spaghetti noodles, broken into 1-inch pieces
Grated parmesan, to serve

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Instructions

In a large pot, heat the olive oil over medium heat.
Add the onions, garlic, celery and gently saute until slightly softened, about 3 minutes, taking care not to brown the vegetables at this stage. Remove the garlic.
Add the parsnips and saute 3 minutes more.
Add the broth, shredded chicken, parmesan rind, basil and salt to taste. Bring to a boil and simmer 20 to 25 minutes, until the parsnips are tender. Add the noodles and simmer until cooked, about 10 minutes more.
Ladle into bowls and top with parmesan.

Notes

Storage instructions

In the fridge: Keeps up to 4 days

In the freezer: Keeps up to 3 months

Keywords: soup, chicken noodle