butternut chicken-noodle soup

We don’t get many rainy days in San Diego, so when we do I like to make fall-y dishes and savor the moment. Chicken noodle soup has a reputation for being curative so I decided to make it and see if it’d help me feel just a little bit better. The only problem is that I was craving a sort of hearty and sweet soup, so I had to mix the savory “normal” flavor of chicken soup with something sweet: a butternut squash. It was a marriage made in heaven.

Serves 4-6

1 large onion, diced
1 small bunch celery, sliced coarsely
2 large carrots, sliced coarsely
1 whole chicken, cut into large pieces (or use your favorite cut, just be sure to leave some of the skin for flavor)
Egg noodles, I prefer linguine egg noodles—not too thick, not too thin
1 small-medium butternut squash, cubed in about 1.5/1.5 inch squares
Olive oil
Salt and pepper to taste

  1. Add a little oil to the bottom of a dutch oven, heat on high.
  2. Once heated, add the chicken pieces. Cook until just golden brown.
  3. With a slotted spoon, remove chicken from pot, set aside.
  4. If needed, add a bit more olive oil, turn heat to medium, and add onions, celery, and carrots. Cook until soft, about 10 minutes. Be sure to stir!
  5. Add chicken back into the pot, fill with water—until chicken is more than just covered.
  6. Bring to a boil and then cook on medium for about an hour.
  7. In another pot, boil water, salt it, then cook egg noodles.
  8. While noodle water is coming to a boil add the squash to the chicken mixture, let cook.
  9. Add salt and pepper.
  10. When noodles are done, add them to the bowls and cover with chicken soup. OR you can add the noodles to the soup directly, is personal preference.

¡Buen provecho!

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