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Chicken Noodle Soup

A comforting classic, and so easy to make.


2 T butter
1 onion, chopped
2 carrots, sliced
3/4 cup chopped celeriac
4 cloves garlic, minced
1/2 t dried thyme
1/2 t sage salt
2 cups chicken, cooked and chopped or shredded
1/2 lb pasta, cooked just under al dente
1 quart bone broth
4 cups hot water
2 T miso
salt and red pepper flakes, to taste

Melt the butter in a large cast iron pot, then add the chopped onion and season with plenty of salt, or sage salt, and red pepper flakes.

Once the onion has softened, add the carrots, celeriac and garlic.

When the carrots have deepened in color, add the thyme and miso, and warm.

Pour in the broth, and water, if using, and simmer for 15-20 minutes, or until the carrots are al dente.

Ad the chopped chicken and just undercooked pasta, and allow to simmer for a few minutes more.

The final minute or so of cooking the pasta should add some real silkiness to the soup. Test for seasoning, and enjoy.