Our plans to go out for sushi w/ the McKee's has been cancelled due to them being sick, so I will make Chicken Noodle Soup and Muffins for supper instead. Brig still has and cough and congestion, so this should help him feel better too.
~Chicken Noodle Soup~
(Recipe/Photo from 'See Mommy Cook')
Ingredients:
1-2 Tbs olive oil
2 cloves garlic (minced or pressed)
4-6 med to large carrots peeled and sliced into coins
1-2 stalks celery chopped
1/2 cup minced onion
8 cups Chicken Stock (I prefer organic)
Cooked Chicken (I have boneless, skinless on hand)
1/2 cup fresh parsley (finely chopped)
4 bay leaves
1 pkg egg noodles
Salt and Pepper
Directions:
In a large stock pot, heat oil over med heat. Sauté garlic 2-3 minutes. Add onion, carrots, and celery and sauté until tender and slightly caramelized– 6-9 minutes. Meanwhile, remove chicken meat from the bone and chop or shred to desired size. Discard skin and bones. Add chicken stock to pot with bay leaves. Add chicken meat. Bring stock to a boil and add egg noodles and cook according to package directions. When noodles are tender, add parsley. Remove bay leaves and serve.
Interestingly enough, the garlic and pepper in the broth act as an anti inflammatory–thinning mucus and helping us to breathe. The carrots provide a vitamin boost, which can be increased by adding some dark greens or sweet potato chunks if you prefer.
~Chicken Noodle Soup~
(Recipe/Photo from 'See Mommy Cook')
Ingredients:
1-2 Tbs olive oil
2 cloves garlic (minced or pressed)
4-6 med to large carrots peeled and sliced into coins
1-2 stalks celery chopped
1/2 cup minced onion
8 cups Chicken Stock (I prefer organic)
Cooked Chicken (I have boneless, skinless on hand)
1/2 cup fresh parsley (finely chopped)
4 bay leaves
1 pkg egg noodles
Salt and Pepper
Directions:
In a large stock pot, heat oil over med heat. Sauté garlic 2-3 minutes. Add onion, carrots, and celery and sauté until tender and slightly caramelized– 6-9 minutes. Meanwhile, remove chicken meat from the bone and chop or shred to desired size. Discard skin and bones. Add chicken stock to pot with bay leaves. Add chicken meat. Bring stock to a boil and add egg noodles and cook according to package directions. When noodles are tender, add parsley. Remove bay leaves and serve.
Interestingly enough, the garlic and pepper in the broth act as an anti inflammatory–thinning mucus and helping us to breathe. The carrots provide a vitamin boost, which can be increased by adding some dark greens or sweet potato chunks if you prefer.
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