“Wait you just made that now?”
That’s what Abby said about this soup when she came in from the backyard, and it was exactly what I was thinking as I ladled the noodley broth into a bowl for her lunch. Wow, that was fast. This was yesterday — a holiday — and we had been on the road at various soccer tournaments throughout the DC area for three straight days. I don’t know how much time I logged in the car, but let’s just say I’m not going to be on the receiving end of a Friend of the Environment award any time soon, and the idea of getting in the Mazda even to go grocery shopping was more than I could handle.
Instead, I did what I do best: I procrastinated. If I could just scrape something together for lunch, I could maybe buy myself another few hours watching Glee re-runs before hitting Trader Joe’s.
The fridge was looking bleak — even the peanut butter jar was scraped clean — but I found an onion, a handful of dusty looking baby carrots, and about 30 ounces of a 32-ounce chicken broth container, which was about five minutes away from expiring. There was a single fat chicken breast. Maybe it was the ingredients speaking to me, or maybe it was something more primal (with chicken noodle soup moments, you can never be so sure), but I needed soup. That was as big and obvious to me as anything.
I’m not in the habit of whipping up homemade soup for lunch – or dinner for that matter — but now I’m wondering why that is. My friend Pilar used to give me soup recipes in pictures, drawing a cross-section of the stockpot to show me each layer of flavor: aromatics, seasoning, broth, fillings. And that’s really all the instruction I needed to turn a tumbleweedy, end-of-week fridge into something pretty damn comforting. Is it going to yield a flavor that is deep and multi-dimensional and Ivan-Ramen-worthy? Uh, no. But did it get the job done? Yes. And then some: There’s a batch of it in the freezer waiting for me for tomorrow’s dinner.
Noodle-Loaded Chicken Soup
I don’t love soups that are overly brothy, but if you do, no need to include as many noodles as I did. No set rules here.
2 tablespoons olive oil
1/2 onion, chopped
1 large celery stalk, chopped
1 large carrot (or a handful of baby carrots) chopped
salt and pepper
1 32-ounce container chicken broth (about 4 cups)
1 large chicken breast, cut into thirds
angel hair, to taste (I used about a third of a 1-pound package), broken half with your hands
Add olive oil to a medium pot set over medium heat and add onions, celery, carrot, salt and pepper. Saute about 2 minutes until vegetables have slightly softened.
Add broth and bring to a boil. Add chicken, reduce heat, and simmer for about 12 minutes. Remove chicken from soup and shred with two forks. (The less artful you are the better.) Bring soup back to a boil and add pasta. When angel hair is cooked through — about two minutes — add chicken back to the post. Season to taste and serve.