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.
- In a 5-quart Dutch oven or large soup pot, heat oil over medium-high heat. Saute onion, garlic, carrots, celery, thyme, parsley, and bay leaf. Cook for about 6 minutes, until the vegetables are softened but not browned. Season with salt and pepper.
- Add chicken stock and half and half. Bring to a boil.
- In a small bowl, add cornstarch with equal parts water. Stir until smooth. Add to the soup and stir.
- Add the noodles and simmer for 15 minutes until tender.
- 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. Garnish with parsley before serving.