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Really Good Chicken Noodle Soup – Perfect for the colder weather!

Chicken Soup

So the other day, I needed to make Chicken Soup for my sick neighbor.  I Roasted a Chicken first. It’s my opinion that roasting is the most flavorful method of cooking because it intensifies the flavor instead of diluting it like in boiling.

See recipe for Roasted Chicken at https://hatsofftodining.wordpress.com/2014/01/12/getting-three-meals-out-of-your-chicken/#respond

30-Minute Delicious Chicken Soup

Ingredients:

–       2 Roast Chicken Breast and 2 Chicken Thighs (Diced)

–       28oz of Chicken Broth  (Reserve about 4 oz to make a slurry w/Cornstarch)

–       1 tablespoon of Cornstarch

–       Medium Onion (Diced)

–       2 Celery Stalks (Diced)

–       I Green Bell Pepper (Diced)

–       2 cloves of Garlic (Minced)

–       4oz of French Style Green Beans (Cut in thirds)

–       Kosher Salt

–       Fresh Cracked Black Pepper

–       Fresh Parsley Chiffonade

–       Extra Virgin Olive Oil (EVOO)

 

Equipment

–       Dutch Oven

–       Wooden Spoon

–       Cutting Board

–       Knife

Instructions

Place the Dutch Oven over a medium heat.  Once Dutch Oven is hot, add 3-4 hits of the Extra Virgin Olive Oil (EVOO).  Add the diced Bell Pepper, Celery and lower the heat to medium low.  Salt and pepper them and stir.  Let the vegetables sauté for about 1 minute before adding the diced onion.  Stir and let sauté for another 2 minutes or so until onions become translucent.   Add the diced Roasted Chicken Breast and stir.  Let this cook for about 2 minutes, stirring occasionally.

With your spoon, clear a small spot at the bottom of the Dutch Oven and add the minced garlic.  Let it cook for 30 seconds or so before stirring.  Add the French Green Beans and stir.  Let them cook for about a minute.  Add Chicken Broth and stir.

Bring this soup to a boil and let it cook for about 7 minutes or so stirring occasionally. Add the Parsley Chiffonade.  Stir in the cornstarch slurry and let the soup come to a boil.

Lower the heat and simmer for about 20 minutes or until soup thickens.  Salt and pepper to taste.

Serve.  It’s really good.

Chicken Salad will be published next!

 

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January 15, 2014 - Posted by | Cooking Class, Economical Cooking, Healthy, Let's Talk About Food, Lunch, Poultry Recipes, Soups

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