chicken noodle variations

what i really love about this one, is that they give you a recipe and then a way to switch up the flavors.  yummm.  it gives me more excuses to play a little in the kitchen.

  

from woman's day

• Active Time: 35 minutes
• Total Time: 1 hour 10 minutes

Recipe Ingredients

• 4 oz medium egg noodles (1⁄3 of a 12-oz package)
• 1/4 small bunch fresh dill, plus more for serving
• 4 bone-in chicken breast halves (about 3 lb total)
• 6 carrots, sliced 1/4 in. thick
• 4 celery stalks, sliced 1/4 in. thick
• 2 medium onions, quartered and sliced crosswise 1/4 in. thick
• 10 cups low-sodium chicken broth or water
• Kosher salt and pepper

Recipe Preparation

1. Cook the noodles according to package directions.

2. Meanwhile, tie the dill together with a piece of kitchen twine or thread and place in a large pot along with the chicken, carrots, celery and onions. Add enough broth to cover (adding water if the broth isn’t enough); bring to a boil. Reduce heat, add 1 1/2tsp salt and 1/2 tsp pepper, and simmer until the chicken is cooked through, 20 to 25 minutes.

3. Discard the dill. Transfer the chicken to a bowl and, when cool enough to handle, shred the meat, discarding the skin and bones. Stir the chicken and noodles into the soup. Sprinkle with chopped dill before serving, if desired.

3 variations: 

(you know i'm loving this thai one--  even though most of the stuff labeled thai is nothing like they have in thailand...)

thai chicken noodle soup:
omit the dill.
add one 2 1/2 in piece of fresh ginger (sliced) along with the veggies
before returning the shredded chicken to the pot, add two 14 oz cans of light coconut milk and bring to a boil
stir in the chicken, noodles, 1/2 cup fresh limes juice and 1/2 cup roughly chopped cilantro

pozole:
omit the moodles and dill
add 2 28oz cans diced tomatoes (drained) and 1 T ancho chili powder with the veggies.
add 2 15 oz cans hominy (rinsed) long with the shredded chicken and simmer to heat through.
serve with tortilla chips and diced avacado.

chicken, chickpea& couscous soup
omit the noodles. add 2 15oz cans chickpeas (rinsed) along with the shredded chicken and simmer to heat through.
cook one 10 oz package couscous.
fold in 3/4 cup chopped pitted kalamata olives.
1/4 cup fresh lemon juice and 1/2 cup parsley.
Spoon the couscous into bowls and top with the soup.