Chicken Noodle Soup: Good for the soul...and a solution for lots of leftover chicken

Another first for me. Chicken noodle soup. I know what you're thinking. Who the heck has never made homemade chicken noodle soup before. And that would be me. Until now. So many firsts. So exciting.  Yup, I take what excitement I can get now. This is real life in your 40's kids.  The impetus leading up to making my first homemade chicken soup was also a number of firsts. The first time cooking a big meal on my own for my sister, brother-in-law, and niece Laine. And the first time that my big sister was to meet my new sous chef. Of course it was an important evening, a chance to make a good first impression. After all, you only get one chance to make a good first impression. And her opinion matters to me, being my big sister... and only sister. I had only recently started cooking the "main meat dish" on my own just a few months prior (I was usually responsible for the side dishes and left the roasts etc to my ex). I decided to go with a tried and true favourite- a Jamie Oliver Roasted Chicken recipe ( find it here...I'm not sure I could ever try another now, turns out perfect every single time.)

Long story short ( I'm bad at that I realize, the first step is admitting you have a problem...), the evening was wonderful and a good first impression was made. The meal was a big success. But I over-estimated how big a chicken I should have purchased, by a lot. Not really a big dealie-o in the grand scheme of things. In fact, I love having lots of leftovers, being a frugal cook and all (a nice way to say I'm cheap.) Problem solved after remembering another favourite chef of mine, Chef Michael Smith. A Canadian Chef by choice with a much loved and used cookbook (unsolicited plug here, it's awesome, so many great recipes.) The decision was also inspired by a dull and dreary rainy day. What better meal than chicken noodle soup. And so another first was created. With my new sous chef at my side, chopping away and following orders ( I'm not really that bossy honest), a delicious soup was created.  A meal good for the soul. And for checking off from my list of firsts.

Cheers!

Chicken Noodle Soup

from The Best of Chef at Home by Chef Michael Smith 2009

A splash of vegetable oil

1 carrot, peeled and finely diced

1 onion, peeled and finely diced

2 or 3 cloves are garlic, thinly sliced

4 cups of chicken broth

1 cup of shredded meat from the broth (or from your leftover chicken bonanza)

1 cup of your favourite noodle or pasta

a handful of flat leaf parsley, chopped ( I used the curly leaf variety that we have growing in the garden)

a few sprigs of fresh thyme, stems removed, leaves minced

1 green onion, thinly sliced

salt and pepper to taste

Splash the vegetable oil into a big pot and begin heating it over medium-high heat. Add the vegetables and garlic and saute them for a minute or two.  Add the chicken broth and bring to a simmer. Add the meat, the noodles and continue cooking until tender. Stir in the parsley, fresh thyme and green onion. Serve immediately with some lovely crusty bread (a staple of mine anytime soup is served.)

Freestyle Variation Advice from Chef Michael Smith: add any veggie or fresh herbs that you like to this soup. You can also create more of a Mediterranean feel by adding zucchini, sun-dried tomatoes and some Basil Pesto.  Or make it more Southwestern with tomatoes, bell peppers, chili peppers, chili powder, cumin and cilantro.