Curried chicken noodle soup (for the soul)

Grandma's chicken noodle soup is, and always will be, the best. Chicken noodle soup because it is tied deeply to emotions, family and love. Every child grew up having it made in a large pot, slowly simmering on the stove and filling the home with a beautiful aroma. I crave this soup, especially when recovering from the flu or feeling down. This soup will never replace Grandma's, but it comes pretty close.

This beautifully flavoured soup has lots of shredded chicken that has been slowly simmered to make the stock. It is loaded with healthy vegetables and pasta. Subtle notes from the herbs and the beautiful broth will make you want to sip this soup. It will take you back to your childhood, comforting and so delicious.

This cookbook is just spectacular. The flavours are from across the globe, detailed, authentic, and always turn out well. It's a great book for themed dinner parties or dinner clubs.

For more recipes from this book, click here.

Ingredients:

4 cups chicken stock, made with either chicken breast or chicken thighs

For the noodles and soup:

2 tablespoons oil

1 large leek, white and light green parts, well-washed and finely diced

2 celery stems, finely diced

2 carrots, finely diced

1 teaspoon curry powder, Madras preferred, but any curry powder will work

1 teaspoon dried tarragon

Salt, to taste

1 teaspoon black peppercorns

6 cups water

25 strands of spaghetti broken into three pieces

2-3 tablespoons parsley, minced

1/2 cup cream (optional)

Heat the oil in a large stock pot on low heat. Add the leeks, celery, carrots, tarragon, and a pinch of salt, and sauté until the leeks are soft but have not taken on any colour. Add the curry powder, mix in, and fry for 1 minute. Add the stock with the shredded chicken and simmer for 15 minutes.

Add the salt, pepper, water and bring to a boil. I like to finish the soup right before it is served, as the pasta tends to absorb the stock. Add the pasta to the soup and cook as per the manufacturer's instructions minus 1 minute for the pasta. You want the pasta al dente and not soft and mushy. Taste and adjust salt as per your palate. If you are using the cream, add and warm the soup gently, continually stirring, so it does not split.

Serve immediately, garnished with parsley.

NOTE: If you have made the soup ahead of time with the pasta, add some water to achieve the desired consistency.