STAT Chicken Noodle Soup
STAT is not an acronym despite typically being written in all caps. It is short for statem, which is Latin for immediately, and harkens back to the days when medical school was taught partially in Latin. Dr. Pia recommends a supermarket rotisserie chicken because it has good flavor and just the right amount of fat. If you are making it for a child, pay attention to the shape of vegetables, cutting them into “wheels” or “rainbows” so they are more inclined to eat them. I like to have extra broth on hand to add to any leftovers, as the pasta will continue to absorb the broth as it sits in your refrigerator overnight.
Ingredients
- 8 cups (2 quart-size boxes) chicken broth (I like to have an extra 14.5-ounce can to thin as needed; see notes)
- 1 medium onion, diced
- 4 carrots, peeled and chopped
- 4 celery ribs, including the leaves, chopped
- ½ package (8 ounces) of Acini di Pepe (pasta resembling couscous; see notes)
- 2 tablespoons fresh parsley, chopped (may omit if you don't have it or use more to taste; I use about ½ cup)
- Salt and pepper to taste
- 1 rotisserie chicken, picked of its meat and torn into bite-size pieces (about 4 cups)
Instructions
- Speedy method: Mix the stock, onion, carrots, and celery together in a big soup pot. For a touch more flavor, first sauté the veggies in a tablespoon of olive oil before adding the stock. I like to saute the onions until just a touch golden, 4-5 minutes over medium heat, and then add the carrots and celery, cooking for 2-3 minutes more. Then I add the broth and proceed.
- Bring to a boil. Add the pasta. Reduce the heat to maintain a simmer and cook, uncovered, stirring occasionally, for about 8 minutes. Reduce heat to low, and add the chicken and parsley. Keep on low heat a few minutes longer or until the carrots and celery are crisp-tender and the pasta is al dente. Add salt and pepper, to taste.
- Serve with saltine crackers and a lot of love.
Notes
- Helpful hint: Because the pasta continues to absorb the broth, I like to have extra on hand. For our tastes, a 14.5-ounce can is perfect. If you like your soup even brothier, you may add more broth to taste or cook the pasta separately and add it to the soup upon serving.
- Pasta options: Acini di Pepe can be found in the pasta aisle. However, another pasta of choice (gluten-free as needed) may certainly be used instead. I've used stars, egg noodles, and anelletti (like in SpaghettiOs), which are fun. I recently found brown rice stars for a great GF soup.
- Herbs and spices: Sometimes, I add ½ teaspoon of dried thyme. One or two bay leaves, a pinch of red pepper flakes, and/or garlic powder could also be added.
- A few more things: The size of carrots, onions, and celery ribs varies greatly, so go with the "average" size. For those who prefer a specific measurement, I recommend 1 cup onion and 1½ cups each carrots and celery as a starting point. My family likes to go heavy on the veggies, so I use about 1½ cups onion and 2 cups each carrots and celery (sometimes lightly rounded, which is another reason to have extra broth on hand!).
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