EST. 2011
This soup is so incredibly satisfying… and healthy!
I shared a chicken noodle soup ages ago, and since have tweaked it quite a bit. That’s something I love so much about cooking. As you continue to learn and pick things up, you feel more confident experimenting and making recipes your own. Swapping ingredients in and out, adding on, perfecting!
We made this before our trip to Sonoma and since getting home and seeing a very rainy forecast, I’m craving it and decided to cook it up again tonight. I’m obsessed with making soups in the winter on Sunday or early into the week. It’s so comforting and also makes for the best and easiest leftover lunch or dinner. Sitting in the fridge makes the flavors all the more hearty.
Okay, so let’s get this going! This is for a big batch (I would say 6 or so servings)
What you need for the soup
Olive oil
1 large yellow onion, chopped
1 leek, chopped
6 celery stalks, chopped
6 carrot sticks, peels and cut into coins
3 parsnips, chopped
2L unsalted chicken bone broth (I usually grab this)
5 garlic cloves, chopped
6 fresh thyme sprigs
A couple big pinches of sea salt
fresh cracked pepper
Arborio Rice (2-3 cups)
3 grilled chicken breasts or rotisserie chicken
To garnish
Parsley
Pecorino Romano cheese
Lemon
*Ever since I picked up lemon squeeze as a soup garnish from a red lentil soup recipe I make, I almost always do this now with veggie based soups. Game changing!
Method
In a large pot add a big drizzle of olive oil. Add in the chopped onion and garlic and heat on medium until translucent. Add in the celery, leek, carrots, parsnip, thyme leaves, shredded chicken, salt, stock, and season with pepper. Bring to a boil. Once boiling, add lid and bring it down to simmer. Let it sit for 25 minutes.
Cook the arborio rice while the soup is doing its thing. I try and avoid gluten, so we swapped in rice for noodles at a certain point and omg I like it even better! This rice in particular is my favorite.
Once the soup is done, I will serve the rice at the bottom of the bowl and then top it with a big serving of soup! Add fresh chopped parsley, pecorino romano (heaven!!!), and a big squeeze of lemon. Enjoy!!!
