71: White Wine & Herb-Infused Chicken Noodle Soup

Yes, the unforgettable, the unmistakable and ever time-tested classic: Chicken Noodle Soup. This is my version, of course, with an updated flavor profile that will surely treat the senses. The woman and I had both recently been sick, and we were longing for the classic “I’m sick soup.” Taking a basic recipe, I update this classic with white wine and herbs.

Ingredients and Directions:

1 lb chicken breast, diced

1 large carrot, diced

3 ribs celery, diced

1 small fennel bulb, diced

1 small leek, diced

1 quart of chicken stock

1.5 cups egg noodles

1 cup of white wine

1 tbsp of minced rosemary, thyme, oregano and parsley

1 tbsp of butter

2 cloves garlic, minced

Olive oil

Salt + pepper

Chicken—Boil chicken in hot water for 10 minutes. This method allows the chicken to sweat out the impurities and mucus commonly found on chicken. Rinse with cold water in a colander. Set aside.

Broth—Heat olive oil over medium high heat. Lower heat to medium, toss in all veggies and half of the seasoning and herbs, and sauté this mixture for 15 minutes, stirring often to soften the mixture.  Adjust heat to medium high again, add in wine, and simmer for 10 minutes with the butter. Now add chicken stock, chicken, egg noddles, and remaining herbs. Bring to a boil, reduce heat to low, cover, and simmer 45 minutes.

Enjoy!!