Florentine chicken noodle soup simmering away, because it is a rainy Sunday Funday out here in California. Thank God because we needed this like we do the air we breathe. I love these kind of days, I actually open all the blinds, every single window so I can see the raindrops from every angle. And inhale the fresh rainy air smell, oh and the sounds of raindrops on my rooftop. And the colors of all the plants ! Magical!
I’m a total sucker for rainy days, curling up on my couch with a fluffy blanket and a bowl of steaming hot Florentine chicken soup. I trade the Batman a bowl of this for a nice foot rub, haha , I know #LifeMade baby ! i love that man!
Back to the Florentine chicken soup ! I clearly slipped again, yikes! My vegetarian commitment has hit a bump in the road this weekend, 2 crispy wings from the best garlic roasted chicken on Thanksgiving day, and now this.
Oh man, its nasty out there, my body begged me for a bowl of this ridiculously comforting and delicious Florentine chicken soup, so I obliged. Especially that my mom made those tiny egg noodles for us. I’m sorry, checking into chicken rehab after this one.
But I really hope you make this, because the old wives tales are true in the case of chicken soup. it really is all that is cracked up to be and then some, with the addition of baby spinach, yummyliciousness ! (yeah that is a real word, look it up !)
Note worthy, I like to cook my noodles in the broth to soak up all that flavor and goodness, however I am trading a little bit of the soup clarity for that rich flavor. If you must have an extra clear broth I would suggest cooking your noodles separately and adding them to the soup when served. Also make sure to keep your broth on a very gentle simmer to avoid cloudiness.
Only add the spinach after you remove the soup from flame, it will perfectly wilt from the steam while keeping that bright green color.
- 2 lb chicken organic, skinless, your favorite pieces
- 8 cloves garlic smashed with the side of a knife
- 1/2 yellow onion
- 2 large carrots cut into rounds
- 10 parsley sprigs
- 1 bay leaf
- 1/2 lb baby spinach organic
- 1/3 lb egg noodles home made organic
- sea salt to your taste
- freshly cracked black pepper to taste
- 4 qt water
- In a large heavy bottom stock pot add the chicken, garlic cloves, onion, bay leaf, parsley sprigs and carrots. Cover with the water and bring to a gentle simmer. Season it with a good pinch of sea salt, partially cover and allow it to cook on low flame for 1 hour. Using a small mesh strainer skim the foam off the top of the soup every 15 minutes or so, to obtain a clear broth.
- After 1 hour discard the bay leaf, onion, garlic cloves and parsley sprigs. Transfer the chicken to a bowl and shred the meat off the bone. Discard the bones, reserve the meat and keep warm.
- Taste the soup and adjust seasonings to your taste with the sea salt. Add the egg noodles to the soup and simmer until cooked through (it will depend on the size of the noodles 3-6 minutes). Turn off the heat and add the spinach. Cover with a lid and allow to sit for a couple of minutes until the spinach has wilted.
- Divide the shredded chicken between bowls and top with the chicken broth, some of the noodles and spinach. Serve hot with freshly cracked black pepper on top.
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