Ever Ready: Chicken Noodle Soup

Monday, November 10, 2014

Chicken Noodle Soup

In this tiny volume are a collection of twelve lilting rhymes and illustrations for the twelve months of the year, with chicken soup as their universal theme. Although the book starts in the middle of winter — presumably the best time for chicken soup — a case is made for the presence of chicken soup in every season. Even in the peak of the sultry summer: In August / it will be so hot / I will become / a cooking pot / cooking soup of course / Why not? / Cooking once / cooking twice / cooking chicken soup / with rice.

The book was first published in 1962 by Maurice Sendak, author of Where the Wild Things Are. This page fits the month and the soup course being served today.

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Cook's notes: A wintry like sleeting snowstorm today (and yes it's only Nov. 10th) has forced a lot of cancellations throughout the state including a dinner I had planned for some friends. So now we are looking at a very large pot of chicken noddle soup that is perfect for a chilly day. The only thing needed for the soup would be a cheesy grilled sandwich.

Cooking tips: Use a rotisserie chicken as a time saver and add in egg noodles the last 10 minutes of cooking time.

Ingredients:

2-3 cups cooked chicken, shredded
2-1/2 cups wide egg noodles (crush dry noodles)
1-1/2 cups each diced carrots, celery, onions
2 garlic cloves, minced
2 TB. olive oil
2 cartons each 32. 0z low- fat, low-sodium chicken broth
1 cup water
1/2 tsp. each dried thyme and rosemary
1 TB.parsley flakes
2 bay leaves

Directions;

In a soup pot saute in olive oil celery, carrots, onions and minced garlic for 8 minutes on medium low heat.
Add in chicken broth, water, spices and chicken.
Simmer for an hour on medium low. Add in wide egg noodles last 15 minutes of cooking time.
And don't forget to remove the bay leaves before serving:)

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The World According to Bella

Check out my latest story Catching Up published at WWN.