Monday, October 17, 2011

10-17…chicken noodle soup

About a quarter pound of pasta was left uncooked from yesterdays enterprise, and when I tried removing it from the racks it began to break apart. Accepting the inevitable I broke all of into short noodles and tonight will try my hand at creating a “noodle soup”. My first thought was a simple broth with celery, parsley, and noodles, and maybe white beans. Then I remembered the boneless chicken breasts in the freezer, and suddenly tonight’s dinner is taking shape.


Day old homemade pasta
Olive oil
Garlic and onion
Celery stalk with fronds….chopped
Boneless chicken breast
White beans (navy, northern, or Cannellini)
Fresh basil, parsley, and thyme
Bay leaves
Fresh lemon juice
Chicken broth
White wine


In a large sauce pan sauté the garlic, onion, and celery in olive oil and butter. Then add the beans and simmer. In the meanwhile brown the chicken in a skillet with olive oil, seasoning of your choice, and some lemon juice. When finished, remove from pan and cut into small pieces. De-glaze the pan with wine and add results to the soup pot. Add the chicken broth, the chicken, and bay leaves and simmer covered for 30-45 minutes. Add the pasta and cook for about 5 minutes before serving.


It took all the will power I could muster not to have a third bowl of this soup!

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