Friday, November 18, 2011


And so the rainy season has begun in Portland.  (I suppose it has never really ended...)  With the weather comes lots of soup recipes in our household.  This past week I made a yummy chicken noodle soup.  Below is the recipe.

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 medium carrots, cut diagonally into 1/2-inch-thick slices
  • 2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
  • 4 fresh thyme sprigs---which I didn't have on hand, so I  used a pinch of Italian spice
  • 1 bay leaf
  • 2 quarts chicken stock
  • 8 ounces dried wide egg noodles
  • 1 1/2 cups shredded cooked chicken
  • Kosher salt and freshly ground black pepper
In a large pot heat the olive oil over medium heat. Add the onion, garlic, carrots, celery, thyme (Italian spice) and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened. Pour in the chicken stock and bring to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper.  Enjoy!

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