Yesterday DH and I were starting to feel better from the flu we had over the weekend, but still not ready for full meals. So, I pulled some chicken and stock out of the freezer and threw together a pot of this and we ate when we felt like it. I just winged it for spices but found I really liked the Eastern flavours. We are both feeling much better today and I am sure it was the soup that made the difference!
LP's Chicken Noodle Soup
Olive or Peanut oil
5 - 6 boneless skinless chicken thighs
1 onion, chopped fine
2-3 garlic cloves, minced
2 shallots, chopped fine
2 celery stalks, sliced
1/2 cup white wine (or chicken stock/broth)
4 - 6 cups chicken stock/broth
Seasonings to taste:
1/2 tsp Cumin
1 tsp Coriander
pinch Cinnamon
pinch Nutmeg
Salt and Pepper
2 tsps tarragon
Bay Leaf
2 Tbsp fresh parsley
1/2 cup uncooked small pasta
Chop the chicken into into one inch pieces. Heat 1 Tbsp of oil on the bottom of a heavy bottomed large pot. Add the chicken, onion, garlic and shallots, stirring quickly so meat doesn't stick but browns all over. Don't allow the onions and garlic burn.
Deglaze the pan with the white wine or stock, stirring to get all the bits off the bottom. Add stock, celery and all of the seasonings (except parsley, salt and pepper) and let simmer covered for about an hour or as long as you want, though you may have to add more stock or water.
Remove bay leaf and add pasta. Boil until pasta is cooked. Add parsley and salt and pepper to taste.
Enjoy!
LP's Chicken Noodle Soup
Olive or Peanut oil
5 - 6 boneless skinless chicken thighs
1 onion, chopped fine
2-3 garlic cloves, minced
2 shallots, chopped fine
2 celery stalks, sliced
1/2 cup white wine (or chicken stock/broth)
4 - 6 cups chicken stock/broth
Seasonings to taste:
1/2 tsp Cumin
1 tsp Coriander
pinch Cinnamon
pinch Nutmeg
Salt and Pepper
2 tsps tarragon
Bay Leaf
2 Tbsp fresh parsley
1/2 cup uncooked small pasta
Chop the chicken into into one inch pieces. Heat 1 Tbsp of oil on the bottom of a heavy bottomed large pot. Add the chicken, onion, garlic and shallots, stirring quickly so meat doesn't stick but browns all over. Don't allow the onions and garlic burn.
Deglaze the pan with the white wine or stock, stirring to get all the bits off the bottom. Add stock, celery and all of the seasonings (except parsley, salt and pepper) and let simmer covered for about an hour or as long as you want, though you may have to add more stock or water.
Remove bay leaf and add pasta. Boil until pasta is cooked. Add parsley and salt and pepper to taste.
Enjoy!