Hudson Valley cookbook author Julia Turshen shares a recipe for easy, breezy chicken noodle soup that’s a saving grace on chilly winter days.

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Hudson Valley-based food writer Julia Turshen knows a thing or two about crafting great meals—and The New York Times-bestselling cookbook author loves sharing her kitchen wisdom with others. The home cook extraordinaire has five books under her belt, writes a weekly newsletter, hosts the podcast “Keep Calm & Cook On” with Julia Turshen (which has received award nominations from the International Association of Culinary Professionals), and teaches cooking classes most Sunday afternoons.

In What Goes With What, Turshen’s latest title, home cooks will learn everything about the foundations of cooking with the help of detailed charts and easy-to-follow recipes. Once readers feel comfortable with a dish, Turshen encourages them to stray from the recipe and use their newfound culinary knowledge to get creative and switch things up according to personal tastes. Read on for three recipes from the cookbook, which hit shelves this past October.

Julia Turshen’s Fastest Chicken Noodle Soup

Recipe by Julia TurshenCourse: SoupsCuisine: AmericanDifficulty: Easy

Makes

6

servings

Prep time

10

minutes

Cooking time

20

minutes

Total time

30

minutes

This is truly the quickest chicken noodle soup ever: once you’ve cut up your chicken and carrots, ittakes about 15 minutes. Seriously! And it’s just about the most comforting pot of food I know. After cooking the chicken and carrots with some seasoning, you just add boiling water and Better ThanBouillon base and egg noodles. Once those are cooked, stir in some minced raw garlic (crucial), and then serve topped with herbs, if you’d like.

Ingredients

• ¼ cup olive oil

• 1½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces

• 2 large (or 3 medium) carrots, peeled, cut into bite-sized pieces

• 2 tsp kosher salt

• 2 tsp garlic powder

• 2 tsp sweet paprika

• 10 cups boiling water (or not boiling, but the soup will take a little longer to cook)

• 2 Tbsp Better Than Bouillon Roasted Chicken Base

• One 12-ounce package wide egg noodles

• 2 large garlic cloves, minced

• For serving: Chopped fresh dill and/or flat-leaf parsley (optional)

Directions

• Place the oil in a large heavy pot (such as a Dutch oven) over high heat. Add the chicken and carrots and season with the salt, garlic powder, and paprika. Cook, stirring now and then, until the chicken is opaque all over and just firm, about 8 minutes (it’s okay if it’s not totally cooked through at this point).
• Add the water to the pot and whisk in the Better Than Bouillon. Bring the pot to a boil (this should be nearly instant if you’re using boiling water) and then turn the heat down to medium. Stir in the egg noodles and cook, stirring every so often, until they’re just tender, about 6 minutes.
• Stir the minced garlic into the soup, season to taste with more salt if needed, and serve, with herbs sprinkled on top, if desired.

• Makes 3 quarts. Serves 6 to 8 depending on portion size.

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