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Chicken Noodle Soup

02-Feb-2009
 
 
 
 
 
After you bring home all the lovely market produce you get to find something fun and tasty to create with it.  As soon as I spied the mushrooms, I knew a lovely chicken noodle soup was in my future.  I sauteed a thinly sliced onion and some chopped garlic until tender and then added a teaspoon of finely chopped ginger, the box of mushrooms (chopped) and chopped celery and continued sauteing for a few minutes. 
 
Once everything was tender I added 1 quart of chicken stock, chunks of baby carrots, rosemary, a tablespoon of tomato sauce and roughly cut pieces of roasted chicken breast.  I also added salt and pepper along the way. 
 
I actually made a mistake here -although it wasn’t fatal!  I should have either finely chopped the rosemary or enclosed it in cheesecloth so it could be easily removed before serving.  Instead I just tossed in a couple sprigs which you might be able to get away with in the spring but not in the winter.  As it cooks the leaves fall from the stems and winter leaves are pretty tough.  Not great when they are throughout the whole dish.  The good news is that they are pretty easy to see and pick out as you are eating.  But that’s not exactly the best experience if you have guests!
 
I brought the soup to a boil then reduced the heat so it could simmer until the carrots were tender – 10 minutes or so.  Then I added some freshly made pasta – more about the pasta in a later post!  It took about 5 minutes to cook the pasta until tender.  If you were using commercial dried pasta you might want to add it when the carrots were getting tender but not quite done.  Carrots can lose their sweetness if cooked too long. 
 
I had a bowl of this soup for dinner last night and some for lunch today.  Today’s version was extra good as the flavors had mingled and fused into a lovely warm broth. 
 
So visit a local Farmers’ Market if one near you is open or at least head to your local store and walk the produce aisle as if it were a Farmers’ market.  Think about what is in season and likely to be sourced fairly locally so that you get the best flavor possible. 
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2 Comments
  1. Styln permalink
    03-Feb-2009 8:44 am

    This is one of my fav soups. Your recipe sounds great!

  2. Culinary permalink
    05-Feb-2009 12:43 pm

    Thanks! I\’m finishing up the final leftovers today and it\’s better than ever!

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