Wine With Chicken Noodle Soup
Equipment
- Large stockpot
- Cutting board
- Sharp knife
- Wooden spoon
- Ladle
Ingredients
- 2 tablespoons olive oil
- 1 medium onion finely chopped
- 2 medium carrots diced
- 2 celery stalks sliced
- 3 cloves garlic minced
- 8 cups chicken broth
- 2 cups cooked chicken shredded
- 2 cups egg noodles
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
Sauté The Vegetables
- In a large stockpot, heat the olive oil over medium heat. Add the finely chopped onion, diced carrots, and sliced celery. Sauté for about 5 minutes until the vegetables are tender and the onion becomes translucent.
Add Garlic And Seasonings
- Stir in the minced garlic, dried thyme, and bay leaf. Cook for an additional minute, allowing the flavors to meld.
Incorporate Broth And Chicken
- Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and add the shredded cooked chicken. Let it simmer for about 10 minutes to enhance the flavors.
Cook The Noodles
- Add the egg noodles to the pot and cook according to the package instructions, usually around 7-8 minutes, until they are al dente.
Season And Serve
- Remove the bay leaf from the soup. Taste and season with salt and freshly ground black pepper as needed. Ladle the soup into bowls and garnish with freshly chopped parsley.
Notes
When selecting a wine, consider the soup's seasoning and any additional ingredients. A wine with complementary flavors can enhance subtle notes in the dish, creating a harmonious pairing.