On a recent afternoon, I had a call from my schoolteacher daughter. Her voice sounded low pitched and gravelly, more like actor Harvey Fierstein than her usual Mary Poppins. Nose blowing trumpeted after many sentences. I knew that homemade chicken noodle soup would help allay her symptoms, but I needed the process to be quick and easy.
I thumbed through Julia Turshen’’s newest cookbook “What Goes With What” (Flatiron Books) and found a recipe dubbed “Fastest Chicken Noodle Soup.” Bingo. I had all the ingredients on hand so once I cut up the chicken and carrots, the cooking took less than 20 minutes.
Two things, easy things. I found that as the soup sat and cooled enough to package, the noodles absorbed some of the broth. So, I added additional broth. And for added acidity, I added a generous splash of Frank’s RedHot. The sauce added a needed spark of tartness as well as a welcome subtle spiciness.
Fastest Chicken Noodle Soup
Yield: 6 to 8 servings
INGREDIENTS
1/4 cup olive oil
1 1/2 pounds boneless, skinless chicken breasts, cut into bite-size pieces
2 large (or 3 medium) carrots, peeled, cut into bite-size pieces
2 teaspoons kosher salt
2 teaspoons garlic powder
2 teaspoons sweet paprika; see cook’s notes
10 cups boiling water (or not boiling, but the soup will take a little longer to cook)
2 tablespoons Better Than Bouillon Roasted Chicken Base
One 12-ounce package wide egg noodles
2 large garlic cloves, minced
For serving: chopped fresh dill or Italian parsley
Optional: Frank’s RedHot
Cook’s notes: Generally I have a red tin of Sweet Hungarian paprika in my fridge (yes I keep paprika in my refrigerator). But the last time I did a super cleaning, I pitched it because it dated back to the Clinton presidency. I used standard (not hot) paprika and it was fine.
DIRECTIONS
1. Place oil in large heavy pot (such as a Dutch oven) over high heat. Add chicken and carrots, and season with salt, garlic powder, and paprika. Cook, stirring now and then, until chicken is opaque all over and just barely firm, about 8 minutes (it’s ok if it’s not totally cooked through at this point).
2. Add the water to the pot and stir in the Better Than Bouillon; do this cautiously because it may splatter at first. Bring to a boil (this should be nearly instant if you’re using boiling water). Turn down heat to medium. Stir in the egg noodles and cook, stirring occasionally, until they are just tender, about 5 to 6 minutes. Stir in minced garlic and if using, add Frank’s RedHot to taste.
3. Taste and add salt if needed. Sprinkle fresh dill or parsley on top of each serving.
Source: “What Goes With What” by Julia Turshen (Flatiron Books)
