I’ve had so much fun lately, experimenting and creating new soups. I loooove this one – crispy baked chicken noodle soup. This soup is so satisfying, so tasty, so beautiful to look at. All you need is a fork and a spoon and you’re on your way to a delightful meal.
This is a soup for two. A meal to share with your loved one, sweet right? Do I hear Valentines Day?!
Crispy baked chicken noodle soup is a mound of noodles, roasted squash, sautéed bok choy and scallions, topped with a whole chicken breast, and then plied with a nicely balanced chicken stock. It’s so good.
If the idea of creating your own chicken stock, leaves you feeling a little overwhelmed, never fear, as an alternative you can purchase fresh chicken stock. I imagine you will need to venture to a butcher, or to a store that sells good quality meat products. If you would like to try your hand at creating your chicken stock, click here for recipe.
For the squash, I used kuri squash, a soft squash that roasts easily. It can be eaten with skin on or off, but I removed the skin for this recipe. If you are unable to get your hands on kuri squash, the best alternatives are acorn or butternut.
Crispy baked chicken noodle soup, is not a soup you can just shovel into your mouth, it’s one that requires intention. You’ll need to twirl the noodles onto your spoon, dig into the bok choy, and push the squash on top. You’ll have to drag away pieces of chicken and dip your spoon into the broth. No one spoonful will be the same. But remember, this is a soup for two, you and your loved one will need play fair, or else someone will lose out.
Sharing a bout of crispy baked chicken noodle soup may be the defining moment in your relationship. Can your sweetheart play fair when food is on the table? I hope so.
Crispy baked chicken noodle soup is a satisfying meal, a nourishing meal. Do your taste buds a favor, hit the stores, get the ingredients and make this soup soon!