Chicken Noodle Soup

You have to know something very important about me. I am clumsy. We are talking, run into walls of hallways I’ve been walking down for twenty-four years clumsy. I leave things behind. I break things. Important things. Like phones and glasses. Like bones and cameras. The bottom line is, I can’t be trusted. Consider yourself warned.

The reason you must know this is not just so you know not to lend me things, but to also understand why when Eric is not around my pictures are sub par. I have broken three cameras in the last three years. Well actually more like three cameras in two years. I just haven’t bought one in the last year. So, when no one who owns a camera is around, I have to rely on my phone. Hence the low grade photos.

But don’t be fooled. Just because the pictures are low grade, does NOT mean the food was.

Eric was a little under the weather this weekend so I was inspired to make some good old fashion chicken noodle soup. I know I’ve mentioned it before, but when I was growing up we only had two soups. Clam chowder on rainy days and chicken noodle on sick days.

The best part about making the soup myself was that I got to use the noodles of my choice. I used broken up linguini, but you could use your favorite.

Regardless of whether it is a sick day, a rainy day or a Saturday, make the soup. It was easy and delicious.

Love and Beer Floats

Angela

Ingredients

2 tablespoons extra-virgin olive oil

1 medium onion, chopped

3 garlic cloves, minced

2 medium carrots, cut diagonally into 1/2-inch-thick slices

2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices

4 fresh thyme sprigs

1 bay leaf

2 quarts chicken stock

8 ounces your favorite noodles

1 1/2 cups shredded cooked chicken (pre bought roasted chicken or your own chicken cooked your favorite way)

Kosher salt and freshly ground black pepper

1 handful fresh flat-leaf parsley, finely chopped

Directions

Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.