A comforting American classic, chicken noodle soup is made by simmering leftover boiled or roasted chicken with noodles in broth for a hearty soup. It is an economical, practical way to use leftover chicken.
Sauté the onion, carrot, and celery in olive oil for 6 minutes, until softened.
Add the chicken broth and bring it to a boil. Season with salt and black pepper, then simmer over low heat for 10 minutes.
Add the noodles and continue simmering for 8 minutes, until tender.
Add the shredded leftover chicken and heat for 2 minutes. Sprinkle with parsley and serve hot.
Do not add the noodles until the final 8 minutes so they do not swell too much in the soup; otherwise, they will turn mushy when the soup is stored and reheated. Allergen: contains wheat (gluten in the noodles).
Eriştenin çorbayı 8 dakika yerine 15 dakika kaynattım, ertesi gün ısıtınca tamamen lapa olmuştu. Erişteyi ayrı pişirip servis anında eklemem gerekirmiş, bu hatayı bir daha yapmayacağım.
Haklısınız, erişteyi ayrı haşlayıp servis anında çorbaya eklemek saklarken lapa olmasını önler; bir dahaki sefere bunu deneyebilirsiniz.
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