Revisions for book 2 in the Deadly Force series are due in a week. (I LOVE this book!) Every Deep Desire debuts in six weeks. Members of my family are sick, and in between writing and laundry, I’m dealing with car inspections, warming pipes so they don’t freeze, and paying college tuitions. So what does a busy romance writer who cannot afford to get sick do? She makes her Chicken Noodle Soup!
I roast a lot of chickens. It's easy and it means I have lots of leftovers for sandwiches and soup. In the winter, I almost always have a pot of chicken soup either on the stove or in the fridge. There are two unusual ingredients in this recipe: parsnips & dill. The parsnips add a nice wintery flavor, as well as potassium and Vitamins C, B, K, and E (nutrients which can be hard to get in the winter). Parsnips are also a wonderful anti-inflammatory food while the dill adds a nice kick. Because I use leftovers, this is also a recipe of approximates. If I don't have enough of one ingredient, I make up for it with another. I always serve this with crusty bread and cheddar cheese and sometimes a salad. (and there may be wine.)
15 minPrep Time
1 hr, 15 Cook Time
1 hr, 30 Total Time
- 2 lbs cooked leftover chicken (cubed or shredded) (about 3 cups)
- 8 cups chicken broth
- 1 cup chopped onions
- 1/2 cup chopped celery*
- 1 large carrot, peeled and sliced (cut in half, if necessary)(about 1 cup)***
- 1 large or 2 small parsnips, peeled and sliced (cut in half, if necessary) (about 1 cup)***
- 2 Tablespoons Kosher salt
- 1 Tablespoon fresh dill (1 teaspoon dried)
- 4 oz medium egg noodles (about a 1/3 of a 12 oz bag)**
- Salt and pepper to taste
- Combine broth, chicken, onions, celery, carrots and parsnips, and salt in a large stockpot and bring to a boil. Lower temp and simmer for 1 hour. Add the dill and the egg noodles and cook another 15 minutes. Add salt and pepper to taste.
*celery is optional in our house because everyone hates it. If you like, add it! **With the egg noodles, less is more. I use about a 1/3 of a 12oz bag of Pennsylvania Dutch brand noodles. If you like more, add more. But when you reheat leftovers, you may need to add more broth as the noodles soak up the overnight. ***I also don't measure my veggies. I just use what I have and throw it in. If it looks like too little, I add more. If it looks like too many veggies, I add more broth. I also use all the chicken I have, even it's a little less or more than 3 cups. This soup can be made a few days ahead and makes great leftovers. Time saving tips: the onions, celery, and carrots can be bought pre-chopped. And if you're really short on time, don't peel the the parsnips or carrots. Just wash well, trim, and chop.
Sharon Wray is a librarian who once studied dress design in the couture houses of Paris and now writes novels of suspense, adventure, and love. The author of the Romantic Suspense Deadly Force Series, her debut book Every Deep Desire releases on March 6, 2018.