Friday, March 18, 2011

Chicken Noodle Soup

Ah, the change in the seasons.

Flowers are blooming, birds are chirping, and throats are scratching everywhere you look. Ü Well, at least they are at my house. I seem to be coming down with a little bit of a cold and nothing sounds better right now than a large bowl of hot, homemade, healthy chicken noodle soup. This recipe is SO easy - I promise. And it tastes way better than something you might pour out of a can. I also like to use fresh herbs tied in a bouqet garni* so that I don't have little herbs floating in my soup.

Homemade Chicken Noodle Soup
2 T olive oil
1 large onion, chopped
2 carrots, sliced
1 stalk celery, sliced
2 garlic cloves, minced
1 T flour
1 sprig fresh rosemary
1 sprig fresh thyme
1 sprig fresh sage
8 C chicken stock
2 1/2 C wide egg noodles, uncooked
1-2 whole chicken breasts, cooked and cubed
Place your mirepoix** and olive oil in a pan on medium heat. Saute until onions are translucent. Add flour and stir to soak up excess oil (the flour helps to thicken up the sauce a little). Slowly stir in chicken stock. *Tie rosemary, thyme, and sage in a bundle and place in pot. Bring to a boil over medium-high heat. When the pot comes to a boil, add the egg noodles and cook as per instructions (usually about 10 minutes). Once the noodles are done, add the cooked chicken, return pot to a boil and then enjoy!!

Yield: 6 servings
Time: ~ 1 hour

** the magic word of the day!
Mirepoix (mîr-pwä'): is the French name for a combination of onions, carrots, celery, and, in this case, garlic. Traditionally, the ratio for mirepoix is 2:1:1 of onions, celery, and carrots.