does the title sound egotistical? i’m just merely stating a fact. besides, i only found the recipe ~ i didn’t invent it. and i did add a few special touches, but really, it was perfect to begin with. one bite of this soup, and you will feel better in every way.
CHICKEN NOODLE SOUP
6 CUPS CHICKEN STOCK (OR USE THAT BETTER THAN BOUILLON STUFF WITH WATER).
CHOP AND DROP THE FOLLOWING INTO THE BROTH:
4 PARSNIPS (these are amazing. don’t leave these out!)
CRUSH BLACK PEPPERCORNS WITH A BOWL OR GLASS. ADD AS MUCH AS YOU’D LIKE, AND ALSO ADD SOME SALT.
BRING TO A BOIL AND DROP IN TWO CHICKEN BREASTS, WHOLE. SIMMER ON MEDIUM HEAT FOR 10 MINUTES, THEN PULL OUT THE CHICKEN AND LET COOL.
WHEN COOL ENOUGH TO HANDLE, CUT CHICKEN INTO CHUNKS.
DROP IN SOME NOODLES. WHATEVER YOU LIKE. I USED THOSE “NO YOLKS”, BUT I’D LOVE TO TRY TORTELLINI NEXT TIME!
COOK THE NOODLES FOR ONLY ABOUT FIVE MINUTES AND DROP IN THE CHICKEN.
ADD SOME SLICED MUSHROOMS, TOO, IF YOU LIKE THOSE!
FINALLY, ADD LOTS OF DILL. YUMMM!!!
i think it’s definitely the parsnips that add sweetness to this soup. but boiling the chicken in the stock with the veggies ~ i think that’s the answer.