Tuesday, December 9, 2014

Tis the season...for soup

Soup season is upon us.

How about a yummy chicken noodle soup to warm you up...and maybe lighten you up too after all of your holiday feasting.

2 tablespoons butter
2 table spoons extra virgin olive oil
1 onion, peeled and diced
4 celery stalks, small-diced
4 carrots, peeled and small-diced
1 teaspoon minced garlic
2 bay leaves
salt and pepper to taste
2 quarts of chicken stock or broth
3 cups cooked chicken
2 cups egg noodle

The night before you plan to make the soup, boil a whole chicken.  Remove the chicken meat from the bone. Refrigerate meat and broth in two separate containers.  Once the broth from the boiled chicken cools (usually the next day), remove settled fat.
In a large pot over medium heat, heat the butter and oil.  Add the onion, celery, carrots, garlic and bay leaves.  Saute until the vegetables soften.  Season with salt and pepper.  Stir often. 
In a separate pot boil the noodles. (I don't cook the noodles in the broth because I believe it makes it too starchy)
Add the stock/broth to the large pot containing the vegetables (I use the broth I get from boiling my chicken along with a couple large cans of store bought broth) and simmer about 10 minutes.  Add the noodles and serve!

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