Skip to main content

Recipe Share: Chicken Noodle Soup

So, my family has all been under the weather lately. It's been no fun at all. The only thing that sounded good for dinner yesterday was this: Tyler Florence's Chicken Noodle Soup. It was heaven sent. I even got Jason to eat it!


Ingredients:
2 Tbsp. extra virgin olive oil
1 medium onion, chopped
3 garlic cloves, minced
3 medium carrots, cut diagonaly into 1/2 inch thick slices
3 celery ribs, halved lengthwise, and cut into 1/2 inch thick slices
4 sprigs fresh thyme
1 bay leaf (I used dried, since I didn't have fresh)
2 quarts (8 cups) chicken stock (I used Rachael Ray's store bought chicken stock -- it was YUMMO, as Rachael would say)
8 ounces dried wide egg noodles
1 1/2 cups shredded cooked chicken
kosher salt and freshly ground pepper
1 handful fresh flat leaf parsley, finely chopped

Directions:
If you don't already have shredded cooked chicken on hand, I either cook some boneless skinless breasts on low in the crockpot with some salt and pepper and chicken broth 'til they're done. Or, what I did yesterday was I preheated my oven to 350 degrees, placed 4 bone in chicken breasts on a cookie sheet, drizzled olive oil on top of them and sprinkled with salt and pepper. Baked for an hour. (It may take as little as 40 minutes to bake chicken at this temp, but because mine were large breasts it took longer.) Shredded the chicken and discarded the skin and bones. It was really yummy. (And I have enough leftover chicken to use for a different recipe tonight.)

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 the chicken stock in and bring the liquid to a boil. Add the noodles and simmer for 5-7 minutes or 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. (Be sure to remove the thyme stems, too.)

I like to serve this with Rhodes dinner rolls or crusty bread. Enjoy! Seriously, go make this tonight! It will warm you up and bring joy to your soul. The veggies turn out perfectly cooked, and the noodles soak up all that yummy stock. It's wonderful. I ate it for lunch, dinner, and breakfast today!

If you want to print out the recipe from food network's site, go here. (I use more carrot and celery than Tyler's recipe calls for. I just love my veggies!)

Labels:

Comments

Post a Comment

Popular posts from this blog

Kid's bedroom series: Cohen's Captain America themed wall gallery.

Cohen's gallery wall is up! It's taken me a while to gather everything and get it up the way I envisioned.  I love these photos from Cohen's baptism day so much; I had to include them.  And here's his brother print my sis designed. Love it so much.   The Captain America piggy bank is from the same American Nostalgia store I mentioned in my previous post. That store was so fun! I had a hard time limiting my purchases when I was there. The photo here of the boys at Mission Beach looking for sand crabs is one of my all time favorites of them.   This geometric canvas I found just recently at Target. I also bought a green version for Ren's room, of course. I will post more pics of Cohen's rooms soon. It is almost complete! Wahoo!
1 comment
Read more

Friendship themed Relief Society Dinner.

I spent a lot of time planning for our big Relief Society dinner/Visiting Teaching Conference. After tossing around a lot of ideas, I finally settled on the theme of friendship. I saw this Mary Engelbreit illustration and quote that I loved, and it became the basis for the whole night. I had so much help from Jaime, my sis. She designed these awesome invitations and helped me so much as I planned the décor . Another sweet friend, Katie, helped me with the food.. we decided to have it catered by Kneaders. We had to go eat there to really look at everything and decide.. ;) We even tried some desserts just to be sure.. it was fun, fun!! I bought this adorable polka dot teapot there that I just knew I wanted to use. Another dear friend, Sarah, who is crazy talented by the way, went with me to Hobby Lobby and The Dollar Store with me for frames, vases, and other décor.. we found these adorable artificial fruits that ended up being perfect for the theme. I'd printed out ...
Post a Comment
Read more

Recipe Share: Egg and Veggie Scramble with Toast

This is one of my favorite breakfasts. It's easy, healthy, and delicious. It is also very satisfying to know that you're eating veggies in your breakfast!!   And you'll find that you feel full for quite awhile after eating this! Ingredients : 1/3 - 1/2 C. Chopped veggies (any kind you like - I used mushrooms, red, yellow, and orange peppers, and onions) 2 eggs 2 Tbsp. shredded cheese (any kind you like - I used Monterey Jack) 1 tsp. olive oil fresh flat leaf parsley or cilantro, chopped for garnish whole grain bread (I like to use Sara Lee's 45 Calories and Delightful bread) Directions : Heat your oil in your saute pan over medium heat. Saute all your vegetables until tender, 3-4 minutes. Mix your eggs together in a bowl with a fork or whisk. Add in your eggs and cheese to the pan with your veggies. Stir until firm, but not brown. Add salt and pepper to taste. Sprinkle with parsley or cilantro. Toast your bread, and enjoy together!
Post a Comment
Read more