Chicken Noodle Soup
2 - 900 ml cartons of chicken broth
4 large carrots
2 celery talks
1 onion
2 -3 tsp dried thyme
8 boneless skinless chicken thighs or 4 boneless skinless chicken breasts
2 cups broad egg noodles
1/2 cup chopped fresh parsley or cilantro
Pour broth into a large saucepan and set over medium high heat. Slice carrots into thin rounds, then add. Thinly slice celery, finely chop onion and stir both into the broth along with the thyme. Cut chicken into one inch cubes and stir into broth. Bring to a boil.
Stir in egg noodles. Cook stirring, occasionally, until tender and chicken is cooked (about 5 minutes). Reduce heat to medium if the soup is too bubbly. Serve with frecnh bread for dipping.
Recipe Notes: Mike and I were pretty underwhelmed with this soup. And apparently I have yet to learn my lesson about thyme. I don't like it. I tried putting only a very little bit in the soup, but still found the flavour of it to be overwhelming. Which is totally a personal taste thing. Although Darlene did agree with me when I forced some of it on her last week.
What is What's Cooking Wednesday and how can I play?
What's cooking Wednesday was born out of a desire to get out of that what's for dinner rut. Playing is easy, on Wednesday post a recipe that has been tried and tested by you and then pop over here and add your name to the Mr. Linky. When entering your name also add the name of the recipe in brackets and make sure you link to your What's Cooking Wednesday post and not just your blog's front page. And don't forget to link back here, the home of What's Cooking Wednesday.
So for example I would write Shan (Speedy Chicken Stir Fry) in the name section. For the URL section I would post this: http://shanrev.blogspot.com/2007/10/whats-cooking-wednesday-speedy-chicken.html
I'll let you in on a little secret. Much to Kaffy's chagrin, my WCW recipes are almost never made on a Wednesday. So feel free to cook and photograph whenever you have time and join us posting on Wednesday.
5 comments:
Ah, comfort food!
How many thymes do we have to go through this, Shan? I mean, thyme and thyme again? Really?
Now I'll only write this once: You do the crime, you do the thyme.
OK I'll stop now ;)
I was late, late, late this week. Shan, fwiw, here's my fave chicken soup recipe, and I make it almost every week:
the leftover carcass with whatever left over meat from a roast chicken
2 carrots, peeled
2 stalks of celery
1/2 onion
some fresh rosemary (2 TBS fresh or 1 tsp dried)
1 TBS kosher salt
enough water to cover ingredients in a crockpot
Set on low for 6 - 8 hours.
During the last 1/2 hour, cook noodles and drain them.
Strain by putting a sieve or colander over a large bowl. Remove any leftover meat from the chicken, distribute that in bowls. Slice the cooked carrots and celery, and distribute that, in bowls.
Ladle a good heaping amount of noodles in each bowl.
Ladle in the broth.
Enjoy. Simple, but great, and it's only a 5 - 10 minute prep for the slow cooker.
City girl - yes it is.
Michelle - you are a funny one!
Jen - thanks, that sounds in line to what my Mom used to make. I'll have to give that a whirl.
That looks really yummy. I'm going to have to do this.
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