Saturday, September 27, 2014 · 12 Comments

Creamy Chicken Noodle Soup

A bit of a cold spell finally hit the Pacific Northwest this past week. The rain was so nice, except it rained while we were harvesting our vineyard, not cool mother nature, not cool. We have had such an unusually hot summer so the rain was a nice change for the most part.

During the rainstorm, all I could think about was making soup. As soon as I had a free moment, I did just that.

Have you ever had creamy chicken noodle as opposed to the clear, broth kind? It’s so good. The consistency is not thick like potato soup, but the creamy part adds mouthfeel. With homemade bread, it’s amazing. In fact the whole family asked for seconds.

I think if you are not going to make your own stock/broth, creamy is the way to go when it comes to chicken soup. This recipe is really something you can throw together on a weeknight. In fact, the chicken can go into the broth totally frozen. And is fully cooked within 15 minutes. That is the beauty of using tenderloins. Who can beat that for a mid-week dinner?

You might be looking at this pot of soup and wondering where are the carrots? While I love carrots, the creamy version of chicken noodle tastes so much better with parsnips. They are just as sweet, if not sweeter and my family loves them.

If you have never tried parsnips, give it a go. I love mixing them with mashed potatoes too…heaven!

Feel free to use any shaped noodle in your soup. I used gemelli, which I buy at Costco. Anything would work well, even egg noodles.

And if I turn a bit to the left, here is what’s really going on. My loyal photography assistant Sadie, waiting for a drop to hit the ground. She never attempts to take a bite of anything, waiting patiently for a morsel to hit the ground. Just like magic, one always does.

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