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garden

0 In business/ fall/ local/ pasta/ Seasons/ winter

Homemade Chicken Noodle Soup

It’s January!  The best month out of the year.  The first month, my birthday month. 

But one of the other great things about January is the cold weather that we finally get in this hot southern state.  And cold weather means SOUP!  I’m not a huge soup eater but sometimes I crave it.  And today was one of those days.

 

And nothing beats a homemade Chicken Noodle Soup.  I tend to go all out using homemade chicken broth I keep frozen in my freezer but if you don’t have any substitute your favorite store bought brother.  And if you want to save even more time, grab a rotisserie chicken from the deli section as well.  Just keep an eye on the salt levels.  

My kid prefers alphabet noodles so she can spell out her name, the rest of us prefer wide egg noodles.  But this is also great with orzo, rice, couscous or even barley.  Cook the pasta separately (but in chicken broth) so it doesn’t soak up all the delicious broth from the soup.  

You can also add some last minute spinach for an extra boost of green veggies.  The thing about Chicken Noodle Soup is, it’s so basic you can make it what you want.  I love thyme, lemon and leeks added to mine.  If you don’t like any of those flavors grab your favorites.  This soup is so forgiving.

 

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Homemade Chicken Noodle Soup
A lovely rustic homemade soup filled with chicken flavor, noodles, and vegetables
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Prep Time
10 min
Cook Time
1 hr 30 min
Total Time
1 hr 40 min
Prep Time
10 min
Cook Time
1 hr 30 min
Total Time
1 hr 40 min
Noodles
  1. 3 quarts chicken broth or water (homemade or store bought)
  2. 1/2lb wide egg noodles
Soup
  1. 1 tbsp olive oil
  2. 1/2 cup onions, roughly chopped
  3. 1/2 cup leeks, roughly chopped
  4. 1/2 cup carrots, roughly chopped
  5. 1/2 cup celery, roughly chopped
  6. 3 cloves of garlic, minced
  7. 1/2 cup of white wine (optional)
  8. 1 bay leaf
  9. 6 qts chicken broth (homemade or store bought)
  10. 1 cup cooked chicken torn to pieces
  11. 1 lemon, plus zest
  12. 5 sprigs fresh thyme
  13. salt
  14. course ground pepper
Instructions
  1. In a large stock pot of dutch oven, heat oil over med-low heat
  2. Sweat onions, celery, carrots and leeks until soft (season with a tsp of salt and pepper) and they begin to release their own juice
  3. Stir in garlic and lemon zest and cook for 2 minutes
  4. Add white wine if using allow it to reduce for 5 minutes
  5. Add broth and bay leaf, simmer for 1 hour
  6. Add chicken simmer for another 15 minutes
  7. Add juice of 1 lemon
  8. *If you are going to eat soup immediately you can cook the noodles in the soup now*
  9. Finish with fresh thyme and salt and pepper to taste.
  10. Remove bay leaf before serving
For Noodles
  1. Cook noodles according to the package, omitting additional salt
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0 In spring/ winter

Spring is Here

I don’t know about you guys, but I am so ready for winter to end. I have family in Boston and just seeing the pictures of their nevermelting snow has made me weary of winter. And that is saying a lot since I’m a January baby and think that’s the best month ever.
But I’ve just returned from my parent’s house in Augusta, GA and it was 72 degrees today! It was lovely. And all I could think of was starting my garden, in my first house. I’ve had container gardens at several places I’ve lived but nothing more permanent. And now that we have a house, all I can think of is starting a garden like my grandfather. His garden provides all his vegetables for late spring, summer and fall. And every year I’m jealous.

Gardening takes patience. Patience is a virtue that I don’t have. But I’m working on it. And there’s nothing better than using fresh herbs when cooking and I love being able to just cut off what I need when I need it (it’s such a waste buying those big bunches of herbs from the store when you don’t need them, although I will show you a great tip on how NOT to waste them).
There are veggies and fruits that I use so often it is best to have on hand at all times. Things like garlic, onions, and lemons, I tend to use in almost every dish I make. And i’ve learned having lettuce on hand makes me want a big salad all the time!
So if you’ve ever considered having a garden, try it! Start small with a few pots or go big! Or if you’re not ready for that head to your local farmer’s market and support the wonderful farmers who do it for a living and buy their produce. Just start!