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Thanks to its ease of preparation and its wonderful taste and texture, chicken noodle soup in its never-ending varieties is one of the dishes I prepare at least once every week.  🙂
I remember the noodle soups from my youth, which had the same flaw as all other pasta dishes at the time in the “old country” – the pasta was nearly always overcooked. Not just in the home I grew up in, but in all homes and restaurants.
To cook pasta al dente became only common after the influx of Italian Immigrants and the explosion of Italian restaurants in Germany in the late 60’s and early 70’s.
Unfortunately, nowadays, the original Italian patrons of these restaurants have mostly retired. Their (German-educated) kid’s, and more often than not, new immigrants from countries such as Turkey, Albania, Rumania, etc have taken over these restaurants and unfortunately, the cuisine has been watered down to an unfortunate mix of second-class Italian and third-class German cooking style, including in many cases, overcooked pasta. Sadly, when I visited Germany last September, it was nearly impossible for me to find decent pasta, pizza, and other traditional Italian food of good quality ( see also “My trip to Germany and Spain“)

However, let’s get back to the “Chicken Noodle Soup” at hand.
No danger of overcooked pasta to be found here, although, there is the (slight?) possibility to overcook the carrot noodles and/or the beans, so if you decide to prep this dish, please keep the veggies bright in color and of proper texture. 🙂
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Bon Appétit !   Life is Good !
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Click here for more  Soup  on  ChefsOpinion
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Click here for more  Chicken Soup  on  ChefsOpinion
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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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P.S.
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This dish is part of my upcoming meal plan # 2 –
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH TWO 
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Click here for 
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH ONE<
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