Last night's dinner was a far cry from the average typical Thursday. Scott was feeling under the weather and there was absolutely nothing to cook in his house, so I opted for rice and bacon. Let's just say the full affect of adulthood hit me in the face last night.
Today I decided to make chicken noodle soup, because everyone who has ever been ill has craved it. Scott was at work, so hopefully he will have a nice surprise waiting for him when he arrives home.
I've never made chicken noodle soup before, so I needed a little guidance. I went to Google, and found a really simple recipe from Tyler Florence, one of my favs on The Food Network. Here is his recipe. The only area my recipe strays from his is in the spice department. Be prepared for a lot of prep work, but it's totally worth it. Here is what you'll need:
- olive oil
- 1 large white onion, chopped
- 3 garlic cloves, minced
- 3 carrots, peeled and chopped into 1/2" slices
- 2 celery stalks, cut into 1/2" slices
- 2 quarts chicken stock (or broth...I don't know the difference)
- 8 oz dried wide egg noodles
- 4 chicken cutlets, cooked and diced into 1" cubes
- sage to taste
- wine and garlic spice to taste
- s & p to taste
- chopped parsley for garnish
Next, add the onions, garlic, carrots, and celery to the pan. Cook down for 5-10 minutes, until the vegetables are transparent but not brown. Add all your spices now. Add the chicken stock and bring to a boil.
Add the egg noodles to the pot and boil for 5 minutes. Simmer for another 5, or until the noodles are tender, and add the chicken pieces back in. Simmer, uncovered, for a few more minutes. Garnish the soup with chopped parsley. Tyler Florence says the soup should take 20 minutes to cook, but it took me between 20 and 30 minutes. Definitely worth all the preparation!
What's your favorite soup to have when you are feeling under the weather?
