After several heavy meals, we were in search of a light soup for dinner one night. I stumbled upon this one for Chicken Noodle, but didn't have the chicken or noodles. I liked the base recipe so I started to experiment with what ingredients I had in our kitchen.
From Foodnetwork.com Tyler Florence's Chicken Noodle Soup
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 medium carrots, cut diagonally into 1/2-inch-thick slices (I chopped mine more finely and used baby carrots)
2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices (I chopped mine more finely)
4 fresh thyme sprigs (used 1tsp dried)
1 bay leaf
2 quarts chicken stock, recipe follows (I used store-bought)
8 ounces dried wide egg noodles (omitted)
1 1/2 cups shredded cooked chicken (used some corned beef I had in my freezer)
Kosher salt and freshly ground black pepper
1 handful fresh flat-leaf parsley, finely chopped
Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.
Family Factor: surprisingly good
Stomach Factor: good and mild
Time Factor: very quick
The good news is that I think I found my first recipe for gluten free (omitting the pasta) cooking during Christmas week!
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