Winter Vegetable Chicken Noodle Soup with Asiago Crostini.

Step 1

Heat a large dutch oven or soup pot over medium-high heat. Add the olive oil. Once hot, add the onion and leek. Cook until the onion is soft, fragrant and beginning to caramelize. Add the carrots and celery. Season with salt + pepper and continue cooking 3-5 minutes or until the carrots have a little browning on the edges. Stir in the garlic + ginger and cook a minute longer.

Step 2

Slowly pour in the chicken broth. Add the thyme, bay leaves and chicken thighs. Cover the pot and simmer for 25-30 minutes or until the chicken is cooked through and shreds easily.

Step 3

After 25 minutes, shred the chicken and remove any bones that may be in the chicken. Add the swiss chard, lemon juice and lemon zest. Cook until the chard has wilted slightly, about 5-10 minutes. Taste and adjust the salt + pepper to your liking.

Step 4

Bring a large pot of salted water to a boil. Boil the egg noodles according to package directions. Drain and toss the noodles with the butter, parsley and basil.

Step 5

Divide the egg noodles among bowls and ladle the soup over the noodles. Serve with the crostini (recipe below).

Step 6

Preheat the oven to 350 degrees F.

Step 7

Arrange the bread slices on a large baking sheet with sides. Rub each slice with olive oil and sprinkle with salt + pepper. Add the asiago cheese evenly over each slice.

Step 8

Bake for 10-15 minutes or until the bread is toasted and golden brown. Sprinkle with fresh herbs and serve along side the soup.