Saturday, May 9, 2015

Chicken Noodle Soup

Most of you know by now that I just love soup. I inherited this gene from my mother. And this week the temperatures here in Southern California provided the ideal conditions for “soup weather”. So I looked for something new to try out. New to me, but certainly not new to most. The humble, but ever popular, Chicken Noodle Soup sounded good.

This recipe contains digestive-friendly ingredients that soothe the digestive tract. There is nothing in it that could irritate, so just like when you have a cold and aren’t well, a bowl of chicken soup is perfect for when you need a little something soothing for your insides.

Just like in my post a few years ago on that wonderfully fragrant Vietnamese soup called Pho, this soup, as nearly all of them, calls for a rich bone broth to start. If you’re short on time, you can certainly use a prepared chicken or vegetable broth, but as I stated in that article, making your own homemade bone broth is not difficult and because of the rich nutrients that a bone broth contains, it’s definitely worth making.

Here’s the recipe I made this week.

Chicken Noodle and Vegetable Soup

Image result for chicken noodle soupIngredients:
2 Tbsp olive or coconut oil
3 carrots, peeled and finely chopped
2 large stalks celery, finely chopped
1 bay leaf
1/2 tsp. turmeric
5 thyme sprigs, plus 1 Tbsp. finely chopped
3 marjoram sprigs, plus 2 tsp. chopped, or 1-2 tsp. dried
8-10 cups of homemade chicken bone broth
10 oz. boneless skinless chicken thighs, thinly sliced
1 cup corn kernels (frozen is fine)
1 cup rice vermicelli, broken into short lengths
salt and pepper
2 Tbsp. finely chopped flat-leaf parsley

1. Heat the oil in a large saucepan over medium-high heat. Add the carrot, celery, bay leaf and turmeric, and cook, stirring regularly, for 10 minutes, or until the vegetables have softened.
2. Add the chicken and brown a little with the vegetables. Add the herbs sprigs, broth and corn kernels and simmer over medium heat for 10-15 minutes (10 minutes if you’re using fresh or canned corn, 15 minutes if you’re using frozen).
3. Meanwhile, pour boiling water over the vermicelli noodles and let them soak in a bowl until they soften. Drain.
4. Remove the bay leaf and herb sprigs from the soup, add the noodles (*see note below) and cook an additional 2 minutes. Stir in the chopped thyme and marjoram, season to taste with salt and pepper, and serve with a sprinkling of parsley.

*You will surely have leftovers. In that case, I have found that the noodles soak up too much of the broth and get mushy the next day. What I do in Step 4 is leave the noodles out and instead, when the soup is ready, I take my bowl, put some noodles in the bottom and pour some soup over the top, and then sprinkle with parsley. I keep the noodles separate when storing them in the fridge overnight as well. So I would just add the herbs in Step 4, and leave out that bit about adding the noodles, and proceed with the rest of the directions.

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