Keep yourself warm throughout the winter with this easy-to-make chicken noodle soup! Rich in flavor and nutrients, a bowl of this soup is a perfect dinner for weeknights.
1 pound rainbow carrots; sliced
1 bulb fennel; sliced
1 in fresh ginger; peeled and grated
6 cups vegetable stock
6 ounces fresh angel hair pasta
1 pound boneless skinless chicken breast
2 stalks celery; sliced
1/4 cup coriander; thinly sliced
salt and pepper
Heat a large soup pot over medium-high heat. When hot, saute carrots, fennel, and ginger until browned, about 5 minutes. Stir occasionally and season with salt and pepper. Add vegetable stock, chicken, and 2 cups of water; turn the heat to high, and bring to a boil. Then, reduce the heat to medium and simmer for about 15 to 30 minutes, or until the chicken is cooked through (165 degrees with an instant-read thermometer).
Meanwhile, bring another pot of salted water to boiling. When hot, add pasta and cook until desired softness, about 2 minutes for al dente. Drain and rinse under cold water.
Then, add the celery to the soup and cook for an additional 2 minutes, until slightly soft, but not mushy. Stir in coriander and season to taste with additional salt, pepper, and sugar.
Take the chicken out of the soup and pour a little soup over it; let it cool down before cutting into it. Then, cut into slices of desired thickness. To serve, divide pasta among 3 bowls, top each with a third of the chicken, and ladle spoons of broth with celery and carrot on top. Garnish with fresh coriander and serve while hot.