When I was asked to submit a recipe for the our local community magazine, I thought about what would be perfect for Winter – something super time consuming for a Sunday dinner? Something to eat during the game? A meal for a busy weeknight? I kept falling back to my family’s absolute favorite –The Next Level Chicken Soup.
This recipe is my go-to for everything…I make it when my family is sick, when it’s cold, when I’m bored of the usual routine, when I feel like feeding my kids something healthy, when I want to make something that will feed us for a few days, when I’m entertaining, when a friend is sick, has a baby, is stressed out, just because…are you getting the idea yet?
This recipe originated from one of my favorite cookbooks: Simply Classic: A New Collection of Recipes to Celebrate the Northwest. I have about 100 different favorite recipes from that book and I can't recommend it enough -- if you buy it, email me and I'll share all my favorite pages with you! I have included the long version of the recipe as well as 3 major shortcuts below that will drastically reduce the cooking and prep time. With the shortcuts, this recipe can be thrown together after work and you’ll feed a family of 4 for 2-3 days.
I hope you give it a try…
The Next Level Chicken Noodle Soup Inspired by "Cascade Chicken Noodle Soup" from Simply Classic: A New Collection of Recipes to Celebrate the Northwest
Prep time: 1 hour *or 15 minutes with time saver tips below
Cook time: 30 minutes
2 tablespoons vegetable oil
1 onion, chopped
3 cloves garlic, minced
12 cups chicken stock*
1 ½ teaspoons dried thyme, crumbled
1 teaspoon dried dill
¼ teaspoon pepper
5 sprigs parsley
3 carrots, peeled and sliced
1 pound cooked chicken breast (about 3 half breasts), cubed*
2 tablespoons cornstarch
32 ounces unflavored yogurt
½ cup green onion, chopped
1 cup all-purpose flour
¼ teaspoon salt
1-2 tablespoons water
½ teaspoon oil
1 egg, beaten
If your chicken is not cooked yet, cook according to your liking.
Lightly spoon flour into a measuring cup and level off. In a small bowl, combine flour and salt; blend well. Make a well in the center. Add water, oil, and egg. Gradually work the flour into the liquid to form a dough. On a floured surface, knead the dough 2-3 minutes. Wrap the dough in a plastic bag and let rest at room temperature for 1 hour.
After dough has rested, heat oil in a large stockpot. Add onion and cook over medium-low heat until onion is soft, about 10 minutes. Add garlic and cook 2 minutes longer. Stir in chicken stock, thyme, dill, pepper, parsley and carrots. Cover and bring to a boil. Reduce heat and simmer 20 minutes.
While soup is simmering, on a floured surface, roll out the noodle dough as thin as possible keeping the dough in a rectangular shape. Slice the dough into 1/4 inch slices into the length that you want. You can fold the rolled dough into thirds and slice through the thickness to save time.
Remove and discard parsley; add noodles to stock. Simmer uncovered over medium-high heat until noodles are tender, about 5-10 minutes, stirring occasionally. Add chicken and cover pot to keep soup hot.
In a large bowl, stir cornstarch into yogurt with whisk. Then add 2 cups of hot broth, one cup at a time, whisking well after each addition. Return this mixture to soup pot and bring to a boil while stirring constantly. Remove from heat and serve immediately, garnished with green onion.
*MAJOR TIME SAVERS:
Look, we all would like to pretend we have the time and energy to make our own chicken stock and our own noodles and roast our own chicken. But the reality is, life is busy and this soup is good and there should be no excuse not to enjoy it even on a weeknight. To drastically reduce the time spent on this recipe you can:
Use store bought chicken stock or chicken broth – We’ve made it with each and they are all delicious.
Buy a rotisserie chicken instead of cooking your own. Chicken is already cooked and it’s the perfect amount.
Use 6 to 8 ounces of wide egg noodles instead of making your own noodles! C’mon – nobody needs to make homemade noodles every time. You cut out two major steps using egg noodles.
Don’t skimp on the hot broth when you combine the corn starch with the yogurt. If you don’t bring the temperature of your yogurt up (so it is warm to the touch) before you add it to your pot of soup, the yogurt will curdle. If it happens to you, it’s not ruined – it just looks a little unappetizing!
The beauty of this soup is it’s very easy to personalize to your own taste. This version uses a lot of yogurt and spices, but feel free to modify based on what you and your family prefer.