You’ll be wanting this Saturday when you can’t stand to eat another turkey sandwich. Throw all that leftover turkey in a soup and call it chicken noodle soup. You’ll be happy, fooled, and filled with something other than a turkey sandwich. Chicken works beautifully the other 363 days of the year.
Now, don’t hate me when I tell you that I added half and half to this perfectly light recipe. I couldn’t help myself. This tiny addition reminds me of chicken pot pie—comfort food at it’s finest. Still hate me? Brothy is good, but chicken pot pie in a soup is better. And so is running on the treadmill. So with that I say, cheers! Cheers to half and half in my soup…and running on the treadmill. I’ll have my soup and eat it.
- 1 tbsp. olive oil
- 1 small sweet onion, chopped
- 2 cloves garlic, minced
- 6 carrots, sliced
- 2 celery ribs, sliced (optional)
- 1/4 tsp. thyme
- 1/4 tsp. parsley
- 2 bay leaves
- 2 quarts chicken stock
- 1/2 c. half and half
- 1/2 c. white wine
- 8 oz. whole wheat fusilli
- 1 1/2 c. shredded rotisserie chicken
- 3/4 c. peas, frozen
- sea salt and freshly ground black pepper, to taste
- In a 5-quart Dutch oven or large soup pot, heat oil over medium-high heat. Saute onion, garlic, carrots, and celery. Cook for about 6 minutes, until the vegetables are softened but not browned. Season with salt and pepper.
- Add thyme, parsley, bay leaves, chicken stock, half and half, and wine. Bring to a boil.
- Add noodles and cook for 8 minutes more.
- Fold in the chicken and peas, and continue to simmer for another couple of minutes until heated through. Season with salt and pepper to taste. Discard bay leaves and serve.