"No Chicken" Chicken Noodle Soup

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It’s almost universal, our yen for chicken soup. I don’t know of any hard evidence that it actually cures anything, but I do know it’s where I turn when I’ve had a rough day. This recipe is an amalgamation of the soup my mother served me after swim-team practice in the winter and the hundreds of bowls I’ve enjoyed outside my parents’ cozy kitchen.

Ingredients

2 tablespoons olive oil

1 carrot, peeled and diced

2 celery ribs, diced

1 garlic clove, minced

6 cups chicken stock (homemade or low-sodium store-bought)

2 ounces angel hair pasta, cooked al dente

1 tablespoon finely chopped fresh parsley

Kosher or sea salt and freshly ground black pepper

Instructions

In a large soup pot or saucepot, warm oil over medium heat. Add carrot, celery, and garlic and cook 3 to 5 minutes, being careful not to brown the garlic. Add stock, raise heat to high, and bring to a boil. Cover and let simmer 5 minutes. Add pasta and cook 5 minutes. Remove from heat; add parsley and season with salt and pepper to taste.

Cooking & Recipes