Chicken Noodle Soup featuring Herbes de Provence

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There is nothing more soul satisfying or heartwarming than homemade chicken noodle soup. If you don't have homemade chicken stock the trick is to simmer with fresh vegetables - and that is what this recipe does- it fortifies the stock with flavor. 

Ingredients

2 teaspoons Herbes de Provence
1 bone-in, skin on chicken breast
1 quart chicken stock
1 small onion, diced, divided
1 carrot, peeled, diced, divided
1 stalk celery, diced, divided
1 parsnip, peeled, diced, divided
1/4 pound egg noodles

Recipe Info

Difficulty Level: 
Easy
Prep Time: 
10 minutes
Cook Time: 
45 minutes
Total Time: 
55 minutes
Serving size: 
4

Directions

1. In a large stock pot, combine the stock and the chicken breast. Bring to a boil and skim off any foam that rises to the surface, then lower to a simmer.
2. Add half of the onion, carrot, celery, parsnip and Herbes de Provence. Cook at a gentle simmer for 30 minutes.
3. After 30 minutes remove the chicken and strain the broth. Discard cooked vegetables. Return broth to the pot and taste - add salt and pepper as needed.
4. When the chicken is cool enough to handle, remove from the the bone and shred. Add the chicken to a bowl with a ladle full of stock to warm. Set aside.
5. Meanwhile, cook the noodles in salted water according to directions. Strain and set aside with a ladle of stock to warm and to prevent from sticking.
6. Add the remaining onion, carrot, celery, parsnip and Herbes de Provence to the stock, simmer for 15 minutes or until tender. Stir in the noodles and chicken.
7. Ladle into bowls, serve hot.
See Victoria's suggestions for gluten-free substitutions for this recipe here.

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Recipe Tip:
Make ahead to step 4, then finish within 1 day.
Herbes de Provence

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