Dave was really sick a few weeks ago, and we all know what the doctor says about chicken soup as a cure for the common cold. This recipe is so easy that I've made it for myself when I've been barely able to stand. This is Rachael Ray's "Quick Chick and Noodle" from her first book, 30-Minute Meals.
Ingredients:
1 tbsp extra-virgin olive oil
1 lb of boneless, skinless chicken breast
2 carrots, peeled and diced
1 medium yellow onion, chopped
2 stalks of celery, chopped
A few sprigs of thyme, leaves stripped from the stem (I used about a tsp of dried thyme)
Salt and pepper to taste
4 cans (15 oz each) low-sodium, no-fat chicken broth (I used vegetable stock, because that's what I had)
1/2 lb (half a bag) extra-wide egg noodles or no-yolks egg noodles (I used whole grain and they were delicious)
A handful of fresh flat-leaf parsley, chopped (be careful not to get cilantro in the store, they are right next to each other usually and look the same)
Preparation:
Chop all vegetables and set aside. Chop chicken into bite-sized pieces.
Cook:
Heat olive oil over medium-high heat in a deep pot. Add chicken breast pieces to the pot and brown (cook through until just getting brown on the edges). Add vegetables, thyme, salt and pepper. Reduce heat to medium and cover. Sweat the vegetables for 5 minutes, stirring occasionally (it's called sweating because as the vegetables cook, they release their water which in turn helps them cook more). Add broth. Bring to a boil. Add noodles and cook 10 minutes*, or until the noodles are just ender. Throw in parsley and serve immediately.
Feeds up to 6.
*If you are not going to eat a whole pot in one sitting, cook noodles separately and add half a cup to each bowl of soup as you eat through the pot.
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