Comfort Food: Start with the Classics

Today was the first grey chilly day of the season. Chicken soup was the topic of discussion at the playground after school. Ella literally came crying to me when one of her friend wouldn't share another sip of her mom's homemade chicken noodle soup. Out of a the thermos no less. While comforting Ella and listening to her cry, I decided that I was also in the mood for chicken noodle soup. Almost to the point of tears too! So together we looked up a recipe on my iphone.

And like always, I became consumed with finding the perfect recipe. I wasn't in the mood for the typical chicken, onion, carrot, celery, noodle combination. I wanted something different and so I asked the father of the girl with the chicken soup. What was in that soup that made Ella sob for more? Dill and Turnips. Ha. And that was that. I had my recipe. Below is the one I loosely followed tonight. I added a turnip and leek just because. I also used bone-in thigh and leg meat instead of breast meat. I'm positive it's not as healthy, but I don't like the way the breast meat always tastes bland and over cooked in soups. Have you noticed that too?

The result: It was so good I seriously forgot to take a picture of the finished product! AND my kids ate turnips, leeks, and parsnips for dinner. Jokes on them!

What's your favorite comfort food? Mine: Besides chicken noodle soup, it's mashed potatoes. I never make them as good as my dad. Sometimes mine are lumpy. Watery. Dry. I'll have to ask him what his secret is to perfect mashed potatoes. PS Happy Birthday Dad!

Here's the Chicken Noodle Soup Recipe from Food and Wine

1. 1 1/2 quarts canned low-sodium chicken broth or homemade stock
2. 1 onion, chopped
3. 4 carrots, halved lengthwise and cut crosswise into 1-inch pieces
4. 4 parsnips, halved lengthwise and cut crosswise into 1-inch pieces
5. 1 1/2 teaspoons salt
6. 1/4 teaspoon fresh-ground black pepper
7. 1 pound boneless, skinless chicken breasts (about 3)
8. 1 cup wide egg noodles (about 2 ounces)
9. 1/4 cup chopped fresh dill
10. 1/4 cup chopped fresh parsley (optional)

1. In a large pot, combine the broth, onion, carrots, parsnips, salt, and pepper and bring to a simmer. Add the chicken breasts to the pot and simmer until just done, about 10 minutes. Remove the chicken; bring the soup back to a simmer. When the chicken breasts are cool enough to handle, cut them into bite-size pieces.
2. Meanwhile, stir the noodles into the soup. Simmer until the vegetables are tender and the noodles are done, about 5 minutes. Return the chicken pieces to the pot and then stir in the dill and the parsley.

NOTES

Variations

• Skip the parsnips and raise the number of carrots to eight.

• Add one diced turnip to the mix.

• Use bone-in chicken breasts and cook them for an additional ten minutes. The extra time in the pot will give the soup even more flavor.