"Beautiful soup, so rich and green
Waiting in a hot tureen!
Who for such dainties would not stoop?
Soup of the evening, beautiful soup!
Beautiful soup! Who cares for fish
Game, or any other dish?
Who would not give all else for two
Pennyworth of beautiful soup?"
Lewis Carroll, Alice in Wonderland
Chicken Noodle Soup - a great way to use up a little leftover chicken
8 oz. shell pasta
2 leeks, sliced
1 sweet potato, peeled and chopped into small pieces
1 parsnip, peeled and chopped into small pieces
2 stalks celery, chopped
5 cloves garlic, chopped fine
1 bunch Swiss chard, stemmed and chopped
8 cups homemade chicken stock
Juice of one lemon
One large cooked chicken breast, chopped
1 cup parsley leaves
Sea salt and fresh black pepper
Heat olive oil in pot - a couple of tablespoons
Throw in all veggies except chard. Stir fry in pot until softened - 5 minutes. Add chard and let wilt down, stirring. Add stock, bring to a boil and reduce to a simmer. Adjust salt and pepper to taste. Add noodles. Cook until al dente. Add cooked chicken, parsley and lemon juice. Heat through and serve.
Garnish with finely shredded Parmesan, if you wish. A Microplane works best.
I served the soup with little knots that I made with some durum semolina dough from Artisan Bread in 5 Minutes a Day. I rolled the small pieces of dough into snakes, tied in a knot, brushed with olive oil and sprinkled with my homemade Herbes de Provence sea salt. Baked until golden.