Tuesday, August 19, 2014
On Summer Colds and Chicken Noodle Soup
Eating according to the seasons is so fundamental to me...summer is all about grilling and salads and fruits and light meals. Soup usually doesn't enter the dinner meal rotation until deep Autumn when the days are crisp and the temperature is falling at night and all the recipes for comfort foods get spread out across my counters.
But a summer cold threw all that to the wind!
And that means we need some Chicken Noodle Soup! I had many friends deal with colds and the flu last winter and I finally perfected this recipe. It's warm and spicy and comforting in all the ways.
1-2 Tbsp. Olive Oil
4 garlic cloves, pressed
2 carrots, diced
2 stalks celery, diced
Heat olive oil over medium in a large Dutch Oven. Throw in garlic to soften for a minute and then carrots and celery. Let soften for several minutes.
Mix together in a small bowl these spices:
1 tsp salt
1/2 tsp turmeric
1/4 tsp thyme
1/4 tsp white pepper
2 tsp parsley flakes
Mix the spices into the celery/carrots. Add to that:
8 cups chicken broth (preferably homemade but if not, use 2 boxes Kitchen Basics broth)
Meat from one whole chicken (roasted or Rotisserie from store) or 3 cooked breasts
Allow to simmer for 10-15 minutes. Then add:
16 oz bag of frozen egg noodles
Cook another 10 minutes and DONE and YUM