When the weather outside is frightful, you’ll find this classic soup delightful. Especially when you serve it with a homemade baguette.
Photo by Gina Moore
SERVES 6–8
2 tablespoons butter
1 large onion, chopped
2 stalks celery, thinly sliced
3 carrots, thinly sliced
2 garlic cloves, minced
2 quarts chicken stock
½ teaspoon dried thyme
½ teaspoon dried rosemary
⅛ teaspoon crushed red pepper flakes
Kosher salt
Fresh ground black pepper
2–3 chicken breasts, cooked and shredded
8 ounces rotini pasta, or egg noodles
¼ cup chopped fresh parsley
In a Dutch oven or large stockpot, melt butter over medium heat. Sauté onions, celery, carrots, and garlic for 3–4 minutes. Add stock, thyme, rosemary, pepper flakes, salt and pepper. Bring to a boil and cook for 10 minutes. Add chicken and noodles and cook for 8–10 minutes until pasta is tender. Stir in parsley. Serve warm with a French baguette.
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