I’ve recently been under the weather- feeling really sick, and having no energy to do much let alone cook. I know that chicken soup is the best thing for me when I’m sick, but this time I couldn’t even stomach the thought of touching raw chicken much less cut it all apart for soup. I knew I was craving something my mom used to make when I felt like this as a kid- chicken soup but without a lot of chicken meat. So, I grabbed for the Saffron Road Chicken Broth (what a blessing that was), a packet of fideos (small angel hair pasta noodles) and a few other simple ingredients.
Olive oil, parsley, one egg and a bit of salt and pepper- and onion and garlic to sauté at the beginning of the soup. Once the onion is translucent and the garlic very slightly browned (salt and pepper are added at this time), add the broth (I used the Traditional Chicken Broth, but you can use any of their two chicken broths or the Classic Culinary Vegetable Broth) and bring it to a boil. Add the noodles and let them cook for several minutes (about five). *see at the end of this post how and where you can purchase the broth
I also add the parsley at this time.
Once the noodles are cooked, add the egg.
Simply crack it at the edge of the pot, but stir it immediately so that you get cooked egg throughout the soup and not just in large clumps (unless you like it that way).
Let the egg cook off for a few minutes, keep the soup on low until ready to serve. Also keep in mind that the noodles will thicken the soup the longer you keep it on the stove or even at room temp or chilled- they basically plump up after cooking, which is why I used six cups of broth for this recipe because it was the best amount of broth-to-noodle ratio I tested.
The best part was that it was easy to make, very quick, and required very little effort on my part to make it- something very helpful when you’re not well and don’t have a personal chef at home to cook for you…
- 2 tablespoons olive oil
- 1/2 cup yellow onion, minced
- 2 garlic cloves, minced
- 3/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 6 cups Saffron Road Traditional Chicken Broth
- 1 cup Fideos (short/cut Angel Hair Pasta)
- 1 tablespoon dried or fresh parsley
- 1 egg
- Parmesan (optional)
- In a medium size sauté pan, warm the olive oil gently. Add the onions and garlic and cook until the onion is translucent, stirring the garlic at the same time so that it does not burn. Add the salt and pepper while these cook.
- Add the chicken broth and bring to a boil, then reduce the heat to medium-low. Add the fideos/noodles and the parsley. Let the noodles cook for approximately five minutes.
- Crack the egg directly into the soup and stir immediately with a spoon or fork. Let the egg cook for about 2-3 minutes then keep the soup on low until ready to serve.
- Once served, ladle the soup into bowls and sprinkle with freshly grated Parmesan cheese, if desired.