At the bakery, “good soup” is what we say any time we spot a deeply questionable liquid. Think: the murky aftermath of dishwashing, the greenish puddle from steamed greens, or that salty feta brine sloshing around in the tub. Suspicious? Yes. Soup? Technically… also yes.
But this soup? This is actual good soup. The kind that made me pause mid-bite, look at R across the table and say, with full conviction, “good soup.” I then brought it into work the next day and said it again to the girls. Possibly more than once. Good soup. Really good soup. The kind worth reviving a defunct/dormant newsletter for.
The inspiration for this one came, funnily enough, from the other side of the world. Bettina of crispyegg420 (currently deep in a New York summer) shared a beautiful noodle soup celebrating all things green and fresh. This is its winter twin—cosy, hearty, and built for colder days.
This recipe is dedicated to my bakery pals, Didge and Abbie. Here’s to good soup season.
Chicken Noodle Soup
Serves 6
This soup involves a little bit of faff (marked as optional), but I promise—it’s worth every step.
Ingredients
500g pasta, a fun shape (soup-friendly)—I used a chubby casarecce from a last-minute Woolies run
1 leek, halved lengthwise, washed, and sliced into 5mm half moons
3 garlic cloves, finely chopped
(Optional) ½ cup dry white wine (e.g. Pinot Grigio)
1.5L chicken broth (homemade if you have it)
3 skinless, boneless chicken thighs
3 small white potatoes, chopped into 1cm pieces
1 bunch broccolini, chopped into 1cm pieces
1 bunch cime di rapa / broccoli rabe (or silverbeet if you can’t find any, or don’t want to pay the criminal price of $7)
½ bunch cavolo nero (Tuscan kale), stems removed, leaves torn
1 cup frozen peas
Parsley, roughly chopped (for garnish)
Salt and pepper, to taste
(Optional but recommended for flavour and smokiness) 1–2 chorizo links, halved lengthwise and sliced diagonally
(Optional, also recommended) 1 zucchini, halved lengthwise and sliced diagonally
Method
Cook pasta according to packet instructions. Drain and set aside.
In a large heavy-based pot, heat a generous glug of olive oil (enough to cover the bottom of the pot) over medium-high heat.
Add the leek, a pinch of salt, and some cracked black pepper. Cook for about 5 minutes, until softened.
Stir in garlic and cook for another 2–3 minutes.
Deglaze the pot with wine (or a splash of broth), scraping up any brown bits.
Pour in the chicken broth and bring to a boil.
Add the chicken thighs. Poach for 12–15 minutes, reducing heat as needed to maintain a simmer.
(Optional) While the chicken poaches, pan-fry the chorizo until browned. Set aside. In the same pan (with the oil from the chorizo), fry the zucchini until golden.
When the chicken is cooked through, remove and let cool slightly. Shred into bite-sized pieces.
Add the potatoes to the pot and simmer for 8–10 minutes, or until tender.
Return the shredded chicken to the pot. Taste and season the broth.
Bring the broth back to a boil and add the peas, broccolini, and cavolo nero. Simmer for 2–3 minutes, until just tender.
To serve, place some cime di rapa and pasta in each bowl.
Ladle the hot soup over the greens and pasta.
Top with zucchini, chorizo (if using), and parsley.
Finish with a final crack of black pepper. Serve hot.
Go vego by swapping the chicken broth for veggie stock and the chicken thighs for a can of cannellini beans. Skip the chorizo, and add ½ tsp of paprika to the pan when frying the zucchini. Finish with a drizzle of chilli oil to garnish.