- 2 tbs. olive oil
- 2 boneless, skinless chicken breasts
- 1 white onion (diced)
- 2 carrots (peeled & diced)
- 2 stalks celery (sliced)
- 2 turnips (peeled & diced)
- 2 parsnips (peeled & diced)
- 2 leeks, whites only (sliced)
- 3 stalks red chard (julienned)
- 2 cloves garlic (minced)
- 1 tsp. thyme
- 1 quart chicken stock
- 2 c. egg noodles (cooked al dente)
- Salt to taste
- Pepper to taste
1. In a large pot, heat the olive oil over medium heat. Season the chicken breasts with salt and pepper. Sear the chicken until golden brown on both sides. Set the chicken aside. When it has cooled cut it into bite sized pieces.
2. In the same pot, add the onion and leeks and cook lightly over low heat for about a minute. Add the carrots, celery, turnips, and parsnips and continue cooking over low heat for 5 minutes.
3. Add the red chard, thyme, garlic, diced chicken and chicken stock. Bring the soup up to a boil. Once it has started boiling reduce the heat and allow the soup to simmer for an hour.
4. Check the soup for seasoning. If needed, add salt and pepper to taste.
5. Place the egg noodles into soup bowls and ladle the hot soup over them.
- I prefer to keep my noodles seperate until I’m ready to eat because if you have leftover soup, the noodles will absorp a lot of the broth as it sits overnight.
- Homemade chicken stock is always the best option, but if you don’t have it available, store bought stock will suffice. Look for a sodium free version so you can control the salt levels in the final product.