Wednesday, January 11, 2012

What's for Dinner?

There is nothing quite as comforting as a bowl of home-made chicken noodle soup. Luckily, making soup from "scratch" doesn't have to take all day. Using good store bought chicken broth can fill in for home-made and buying a rotisserie chicken can save time, too.  Add a squeeze of lemon at the end to brighten the flavors or adding leftover rice is also delicious.  I know there are a million wonderful soup recipes so consider this just one easy option.


photo by Joy Newman

Chicken Noodle Soup

onions
celery stalks
carrots
egg noodles
chicken stock, store bought or home made
chicken
Italian parsley
salt and pepper

If not using pre-cooked chicken, then cook your chicken. (I frequently use chicken tenders because they cook quickly. Quickly fry them in a pan or poach them in water or chicken stock.)  Allow the chicken to cool slightly before shredding using two forks.

Cut the onions, celery and carrots into desired size (I like the veggies kind of chunky.)  Heat a large pot over medium-high heat and drizzle some olive oil in the bottom.  Add the onions, celery and carrots and saute until slightly soft.  If you'd like to add some garlic, add it here so it cooks with the vegetables.

Add desired amount of chicken broth (I like Costco's boxes of chicken stock and use 2-3 boxes depending on how much soup I'm making.)  Allow the stock to come to a boil before adding the egg noodles.  Boil the noodles according to the package.  Once the noodles are done, add the chicken into the pot.  Taste and adjust seasonings. 

If desired, finely chop some Italian parsley and add at the end. It really freshens up the flavors.  Enjoy with some crusty french bread, well-buttered of course!

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