Pretty sure this is the ultimate soup for the week leading up to Christmas!
Especially a cold and snowy Christmas week like the one we’re having. It’s kind of picture perfect “Christmas-time” weather and I am loving it! Lots of snow has been falling, and the house… well my parent’s house anyway, is PACKED. Although, we’ve made it the routine to do before dinner cocktails down at my house. So far we have made these Moscow Mules, Margaritas and tonight I think we are doing Mojitos!
I can’t believe tomorrow is Christmas Eve. I am still waiting for a few gifts to arrive. YIKES. I hope they get here in time!
I should really start prepping some food and maybe wrapping some gifts. I am slightly behind…double yikes.
What’s knew? Guarantee I will be wrapping all my gifts at midnight on Christmas Eve. I actually think my mom is more ready to go than me this year. Geez, what is happening to me. I need to plan.
But umm, anyway. I have to keep this post a little short and sweet. Seeing as my family is here and we are all about to head out on a frigid cold family dinner sleigh ride…in the dark…single digit temperatures.
Guys, my mom is crazy. She says this is gonna be fun, but I think I may freeze. Send me warm vibes. PLEASE.
So let’s talk about this Winter Vegetable Chicken Noodle Soup.
I feel like winter gets a bad wrap for not having colorful food, but I mean, are you guys looking at these colorful veggies I added to this soup? I packed in some onions, leeks, rainbow carrots (the prettiest!), celery, garlic and rainbow chard. I don’t think it gets much more colorful…eat the rainbow!!
This chicken noodle soup is packed full of incredibly healthy things (enter all the colorful veggies we just chatted about) and get a total cold fighting meal. I added tons of fresh ginger, herbs and lemon, so I would say this soup is one of those healthy cozy meals. SCORE.
I am planning on making a big batch of this and just letting it simmer on the stove. It’s the perfect soup to just have on hand for when people get hungry mid day. You can serve it with my cheesy crostini or just some crackers, but really, I would give the crostini a try. It’s pretty dang good and perfect for dipping.
Plus it’s super simple, both together are oh so good.
My one important note is to use really good egg noodles. The noodles are everything. They add the carbs. Carbs = YUM. So try to find some good egg noodles. I just used dried noodles, but I have heard good things about frozen ones too. I also don’t add the noodles directly to the soup, but instead just add them to each bowl and then ladle the soup over the noodles. If you serve it this way, the noodles will not soak up the soup and be all soggy when you go to eat the leftovers.
OKAY and I maybe served it this way so I could pile my bowl high with noodles. Again, mom – she taught me well. Always heavy on the noodles.
And now I am done. I hope everyone makes this soup. It’s just one of those recipes you need to have in your back pocket. It makes you feel all warm and toasty insides, which clearly sounds pretty good to me right now.
OHHH, and maybe after you finish your big bowl of this soup, you can move onto an even bigger mug of this hot cocoa. YEEESSSS. <–DO IT.
Winter Vegetable Chicken Noodle Soup with Asiago Crostini.
Servings: 6 Servings
Calories Per Serving: 543 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- 2 tablespoons olive oil
- 1 small sweet onion diced
- 1 leek halved + sliced
- 4 carrots chopped
- 3 ribs celery chopped
- salt + pepper to taste
- 2 cloves garlic minced or grated
- 1 tablespoon fresh ginger grated
- 2 quarts low sodium chicken broth
- 2 sprigs fresh thyme
- 2 leaves bay
- 3 small skinless chicken thighs
- 1-2 cups swiss chard chopped
- zest + juice of 1 lemon
- 8 ounces egg noodles use a gluten free noodle if needed
- 2 tablespoons butter
- 1/4 cup fresh parsley + basil
- 1 inch loaf ciabatta bread sliced into 1/4 slices (use a gluten free bread if needed)
- olive oil for drizzling
- salt + pepper to taste
- 6 ounces asiago cheese shredded
- fresh herbs for topping
- Heat a large dutch oven or soup pot over medium-high heat. Add the olive oil. Once hot, add the onion and leek. Cook until the onion is soft, fragrant and beginning to caramelize. Add the carrots and celery. Season with salt + pepper and continue cooking 3-5 minutes or until the carrots have a little browning on the edges. Stir in the garlic + ginger and cook a minute longer.
- Slowly pour in the chicken broth. Add the thyme, bay leaves and chicken thighs. Cover the pot and simmer for 25-30 minutes or until the chicken is cooked through and shreds easily.
- After 25 minutes, shred the chicken and remove any bones that may be in the chicken. Add the swiss chard, lemon juice and lemon zest. Cook until the chard has wilted slightly, about 5-10 minutes. Taste and adjust the salt + pepper to your liking.
- Bring a large pot of salted water to a boil. Boil the egg noodles according to package directions. Drain and toss the noodles with the butter, parsley and basil.
- Divide the egg noodles among bowls and ladle the soup over the noodles. Serve with the crostini (recipe below).
- Preheat the oven to 350 degrees F.
- Arrange the bread slices on a large baking sheet with sides. Rub each slice with olive oil and sprinkle with salt + pepper. Add the asiago cheese evenly over each slice.
- Bake for 10-15 minutes or until the bread is toasted and golden brown. Sprinkle with fresh herbs and serve along side the soup.
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*The soup can be made up to 4 days in advance. Keep the noodles separated from the soup so they do not soak up the broth. *If desired you can use chicken breasts instead of thighs, but I think the thighs add much better flavor.
And now on to soup…and noodles….of course.