馬克家的美式雞肉麵條湯/Ryan's Chicken Noodle Soup

之前在餐廳喝過幾次雞肉麵條湯，但並沒特別驚豔。某天不知道要晚餐要煮什麼，馬克建議煮雞肉麵條湯，於是跟馬克姐要了馬克家的食譜。第一次做其實不知道味道怎樣才對，但煮出來超～極好喝！馬克和我各喝了兩碗！而從此我再也不在外面點雞肉麵條湯，也沒費心再去尋找或嘗試其他的食譜。



材料（約六人份）：
特級初榨橄欖油－2大匙
洋蔥－1大顆，切丁
蘿蔔－中等大小約3根，切約0.5公分寬的圓形
西洋芹－2支，同樣切成約0.5公分大小
雞湯－6杯
雞絲－2杯（將烤雞撥絲下去煮更添加香味喔！）
新鮮洋茴香－2大匙，切末
寬蛋麵－1磅（不須事先煮過）
鹽和黑胡椒－適量

做法：
1. 在荷蘭鍋或湯鍋中加熱橄欖油，再加入洋蔥、紅蘿蔔和西洋芹。炒約10分鐘，直到蔬菜變軟。
2. 加入雞湯，開大火煮滾後，轉小火煮約25分鐘。
3. 加入雞絲、洋茴香和寬蛋麵，再煮8至10分鐘。
4. 加入鹽和黑胡椒調味，即可起鍋享用。

網路上各家雞肉麵條湯食譜使用的香料不盡相同，試試這道使用洋茴香的食譜，或許你會有不同的驚喜與享受！

I had chicken noodle soup in restaurants several times, and I wasn't impressed.  One day I didn't know what to cook for dinner, and Mark suggested chicken noodle soup.  So we got Mark's family recipe from his sister.  I wasn't sure what it should taste like, but it turned out really great!  Both Mark and I had two helpings!  Ever since I have never ordered chicken noodle soup in the restaurants, nor have I searched or try other recipes.

Ingredients
2 tbs extra virgin olive oil
1 large onion, chopped
3 carrots, cut crosswise into 1/4 inch coin slices
2 celery stalks, cut 1/4 inch coin slices
6 cups chicken stock
2 cups shredded cooked chicken (preferably roasted chicken)
2 tbs chopped fresh dill
1 lb extra wide egg noodles (do not boil ahead of time)
Kosher salt, to taste
Fresh ground black pepper

Directions
1. Heat olive oil in a heavy pot or dutch oven on medium heat.  Add onion, carrots and celery.  Cook for about 10 minutes, until the vegetables are softened but not browned.
2. Add 6 cups of chicken stock, bring to a boil and then simmer for 25 minutes. 
3. Add chicken, dill and noodles.  Cook 8 to 10 minutes.
4. Season with salt and pepper and serve.

There are many chicken noodle soup recipes online using different herbs.  Try this recipe with dill, you definitely will have a pleasant surprise!