Each Sunday if I have the time I like to make one big dish that can easily feed me for a couple of days. I'm a gal on the go, so dinner during the week needs to be easy - reheating is best. As I was trying to decide what to make on a blustery Seattle Sunday, it hit me... Chicken Noodle Soup. Nothing beats making it yourself. So off to the market I go...
Here's what you need:
4 Boneless-Skinless Chicken Breasts or Thighs
1-1.5 C Celery, chopped (include some greens!)
1 C Yellow Onion, finely chopped
1.5 C Carrots, chopped
1 Tbs. minced garlic
2 boxes (8 cups) Chicken Stock
1 package frozen egg noodles (Reames is my favorite)
2 Tbs. Butter
2 Tsp. dried Thyme
1 Tsp. dried Rosemary
1/2 Tsp. Sage
1 Tbs. fresh chopped Parsley
Salt
Pepper
Soup! Pardon my terrible Photography.
Now for the Cookin'!
Start by baking up the chicken breasts (or thighs). Preheat your oven to 350* F. Drizzle olive oil/vegetable oil on the chicken, rub 'em up good then season up with some of the S & P (salt and pepper) and 1 teaspoon of Thyme. Bake for about 30 minutes or a thermometer reads 165*. Let cool then chop or shred to your desired soup size.
Next, grab a big soup pot and put it over medium heat. Drop in the butter and saute the carrots, onions, and celery until the onions become a bit translucent. Add in the garlic and saute a minute or so more. Make sure to season with a little S&P. (Keep a light hand with the seasonings here- you can add, but you can't subtract!) It's important to season each layer of soup.
Now add the cooked chicken and all of the stock to the pot and bring that baby to a boil! Once it's boiling add in the noodles and cook until al dente. Turn the heat down to low, season to taste with S&P, thyme, rosemary, sage, and the fresh parsley then cover. I let mine cook for about 30 minutes on low so all the flavors had a chance to make friends and party.
Time to scoop up a serving and add some crackers! My favorites are the Oyster Crackers from Trader Joe's. They stay crunchy the longest!
This makes a BUNCH! So divide it up into several serving and refrigerate or freeze. It should last around 4-5 days in the fridge and a couple of months in the freezer.
Enjoy!
Here's what you need:
4 Boneless-Skinless Chicken Breasts or Thighs
1-1.5 C Celery, chopped (include some greens!)
1 C Yellow Onion, finely chopped
1.5 C Carrots, chopped
1 Tbs. minced garlic
2 boxes (8 cups) Chicken Stock
1 package frozen egg noodles (Reames is my favorite)
2 Tbs. Butter
2 Tsp. dried Thyme
1 Tsp. dried Rosemary
1/2 Tsp. Sage
1 Tbs. fresh chopped Parsley
Salt
Pepper
Soup! Pardon my terrible Photography.
Now for the Cookin'!
Start by baking up the chicken breasts (or thighs). Preheat your oven to 350* F. Drizzle olive oil/vegetable oil on the chicken, rub 'em up good then season up with some of the S & P (salt and pepper) and 1 teaspoon of Thyme. Bake for about 30 minutes or a thermometer reads 165*. Let cool then chop or shred to your desired soup size.
Next, grab a big soup pot and put it over medium heat. Drop in the butter and saute the carrots, onions, and celery until the onions become a bit translucent. Add in the garlic and saute a minute or so more. Make sure to season with a little S&P. (Keep a light hand with the seasonings here- you can add, but you can't subtract!) It's important to season each layer of soup.
Now add the cooked chicken and all of the stock to the pot and bring that baby to a boil! Once it's boiling add in the noodles and cook until al dente. Turn the heat down to low, season to taste with S&P, thyme, rosemary, sage, and the fresh parsley then cover. I let mine cook for about 30 minutes on low so all the flavors had a chance to make friends and party.
Time to scoop up a serving and add some crackers! My favorites are the Oyster Crackers from Trader Joe's. They stay crunchy the longest!
This makes a BUNCH! So divide it up into several serving and refrigerate or freeze. It should last around 4-5 days in the fridge and a couple of months in the freezer.
Enjoy!