It would seem that soup season is hopefully coming to an end, and you’ll be making gazpacho in no time. Why not go out with one last hurrah though? We’re celebrating the end of the season by making an absolute favorite cold-weather essential of ours; chicken noodle soup. The fact that we’re doing it with Anthropologie trimmings is just the topping on the cake, because what’s soup without beautiful blue and white tableware?
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Soon it will be too warm for the comforting go to — a fact that is music to our ears. (Though, if there is one soup that’s season-less, it’s your classic chicken soup.) In any case, we all need comfort food and elephant print napkins as we frustratingly make our way through this one last chilly week.
3 large carrots, chopped
3 celery stalks, chopped
1 yellow onion, finely chopped
1 cup white mushrooms, sliced
10-12 new potatoes, quartered
3 parsnips, peeled and chopped
6 chicken thighs
3 cups chicken stock
1 cup water
Extra Virgin Olive Oil
Salt and pepper
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Season chicken with salt and pepper on both sides. Heat 2 tablespoons of EVOO in a stock pot and add chicken thighs. Cook uncovered until browned on each side.
While chicken is cooking, sauté the chopped vegetables in a sauté pan over medium heat with olive oil until softened. When chicken is browned, pour vegetables into stockpot over the chicken and mix well. Salt and pepper.
Pour chicken broth and water over the mixture and bring to a boil. (The liquid should cover the chicken and vegetables completely. Add more broth or water if necessary.) Once boiling, cover and simmer on low-medium heat for one to two hours (the longer the better).
Remove from heat and spoon into individual bowls. Salt and pepper to taste. Garnish with parsley (we like a lot). Serve and enjoy!
On a quest for the next big thing in the food industry, sisters Danielle and Laura Kosann have begun the journey with The New Potato. Profiling chefs, restauranteurs, and celebrities alike with cuisine questionnaires, the world of dining has reached a whole new level of delish.