chicken noodle soup

I made a chicken noodle soup on the fly yesterday and was pleased with the results. I had meant to make St. Basil’s soup from Twelve Months of Monastery soups but found out too late that we were out of mushrooms – just two or three dried and shriveled white mushrooms rolling around in the cardboard container – so I had to improvise.


  • 1 medium onion, sliced thinly
  • 5 small carrots, peeled and sliced thinly
  • 3 celery stalks, sliced thinly
  • 6 tablespoons olive oil
  • 2 quarts chicken broth
  • 1 1/2 cups fusilli, cooked
  • 1 cup cooked and shredded chicken (I used leftover rotisserie chicken which I shredded and chucked into the pot)
  • 1/4 cup cilantro, chopped
  • salt and pepper to taste

Cooking steps:

  1. heat oil in a large pot, saute onions, carrots, and celery for about 3 minutes
  2. add chicken broth, cover, and simmer for 30 minutes
  3. add fusilli, chicken, and cilantro and simmer uncovered for an additional 10 minutes. Add salt and pepper to taste.

It looked great and smelled great. It had good flavor for being so simple to make, but I may play with spices next time I’m in the mood to make chicken noodle soup.


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