S: So my poor hubster has been feeling a little bit blue for the past 5 days or so. So I decided to do this week’s recipe all on my lonesome, while he had a chance to recover from the nasty cough. On the theme of sickness, I decided to best recipe to use this week, is a Chicken Noodle Soup one, from Chef Michael Smith. There’s technically two parts to it 1) making homemade broth 2) making the actual chicken noodle soup. I left out the broth recipe, and will include that another time.
D: So since I seem to be dying from a cold, Steph was kind enough to make Chicken Noodle Soup this weekend. Michael Smith happens to have a recipe that sounded decent, so she gave that a go. Here’s hoping it helps to fend off the cold grip of Death.
- splash of vegetable oil
- 1 carrot, peeled and finely diced
- 1 stalk celery, finely diced
- 1 onion, peeled and finely diced
- 2 or 3 cloved garlic, thinly sliced (optional)
- 4C (1L) chicken broth
- 1C shredded chicken meat
- 1C noodles or pasta
- a handful of flat leaf parsley, chopped
- a few springs of fresh thyme
- 1 green onion, thinly sliced
- Pour a splash of vegetable oil into a stock/soup pot, enough to thinly cover the bottom.
- Heat over medium-high.
- Add the vegetables and garlic, and saute for a few minutes.
- Add the chicken broth and bring to a simmer.
- Add the chicken meat, noodles or pasta, and continue cooking until the noodles are tender.
- Stir in the parsley, thyme and green onion. Serve.
S: I’m so sorry for the bone!! L it was so hard to make sure all the bones had been removed when I striped the stewing hen of its meat for the soup. It was toasty, and I’m pretty sure I have no feeling on the tip of my fingers right now. So imagine how it feels while I type. BUT, as David said… I had to add a lot of salt for flavor, as the broth recipe doesn’t ask for salt, and neither does the chicken noodle soup. For those who plan to just use boxed broth, DO NOT ADD SALT. They’re already salty enough as is.
D: Nearly died on a chicken bone. The chicken getting revenge before the germs can take me. Otherwise, very good. The herbs add a lot compared to a more plain soup. Steph had to add a lot of salt & pepper since there’s none in the recipe. I’d maybe hold off on the salt if using prepared stock; but since she made the stock as well (mm stewing hen, so cheap; sweet sweet Chinese grocery stores), it was in dire need of a lot of salt. Overall it was good though.