Use your noodle when picking a chicken soup recipe

Lainie Steelman

When spring turns its back on you, leaving behind a trail of cold, damp weather, only soul-satisfying food will do. Homemade chicken noodle soup fits the bill.

And it's easier than you think. Standing for hours over a stockpot filled with a whole chicken isn't required; a single chicken breast and a quick saute will do.

Straining skin and bones from long-simmered broth isn't required either. A can of broth gets the soup off to a quick start.

There’s no bland, mushy noodles and broth here. Herbes de provence — basil, lavender and fennel, among others —adds a whole new layer of flavor.

Simple chicken noodle soup

1 Tbsp. olive oil

I large chicken breast, about 8 ounces

1/3 cup chopped onion

1/2 cup chopped carrot

1 Tbsp. herbes de Provence

2 cups canned chicken broth

1 cup water

Handful angel hair pasta, broken into thirds (more or less, depending on how many noodles you prefer)

In a large saucepan over medium-high heat, cook the chicken breast in the olive oil until cooked through. Remove chicken from pan and place on a plate; let cool.

While the chicken cools, add the onion and carrot to the saucepan and saute until the onion starts to turn light brown, about five minutes. Add the herbs de Provence, chicken broth and water. Bring to a boil and add the pasta; cook seven minutes, or until the pasta is tender.

A minute or two before the pasta is done, shred the chicken and add to the soup. Remove soup from heat and divide into two bowls. Serve soup with warm, crusty bread.

If you have other vegetables on hand, feel free to add them to the soup as well. Chopped potatoes can be used in place of the pasta.

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