It's been a while since I've written about my fabulous food adventures because I traveled over the weekend. I did return home in time for Sunday Soup Day, though. I made a simple chicken noodle soup. Liz has a terrible cold, so chicken noodle soup was absolutely delightful.
Last week, we read an article on Yahoo! that mentioned the benefits to homemade chicken noodle soup when you're sick. It's important not to boil the chicken broth because some of those goodies that actually help cure sicknesses "cook out" of the soup, so I kept soup warm, but never brought it to a boil.
I cooked the veggies in the Dutch oven with olive oil until they were soft before I added the seasoning and bay leaves. Then I added a box of chicken broth and the noodles while I cooked three chicken breasts in salted water, creating the remaining stock. When the chicken was ready, I skimmed the fat off the top of the stock and added it to the soup. I cut the chicken into small pieces and added it to the soup. Before I served the soup, I let it cook for another 20 minutes until the noodles were fully cooked.
Ingredients:
2 tbsp olive oil
1 white onion
6 ounces carrots, chopped
5 stalks celery, chopped
2 bay leaves
seasoning
1 carton (28 ounce) chicken broth
1 cup Annelletti pasta rings
2 cups salted water
3 skinless boneless chicken breasts
salt and pepper to taste
Music: David Crowder Band - All Around Me
Weather: 21-degrees
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