Before I actually caught a cold, I decided to make chicken noodle soup for Will just like my sister had once made me whenever I was sick. So here's the recipe:
- Celery (chopped)
- Carrots (chopped)
- 1/2 of white onion (chopped)
- Chicken breasts
- Spaghetti, pasta, or noodles (anything you prefer)
- Bay leaves
1. Heat a pot of water until it is boiling vigorously. Add the spaghetti to the boiling water and when it starts to boil vigorously again, reduce the heat. Cook the spaghetti until the texture is al dente.
2. Chop and slice the carrot. Repeat this step with the white onion and celery. Save these until it's time to make the actual noodle soup.
3. Wash the chicken breast(s). Add them to a pot of water and wait for it to boil. As the broth boils, there will be white bits from the chicken breast floating on top. Remove it because it's no good and who would want that in their broth and noodle soup?
4. Next, scoop up the chicken breast and place it on a plate or a bowl and let it cool. Once the chicken breast is cool, you can peel the chicken breast into little strips.
5. Place two bay leaves in the broth and add the chopped vegetable into the pot of chicken broth. Let the vegetables come to a boil in the broth.
6. After the vegetables and broth come to a boil, add the spaghetti and chicken breast. In addition, add your thyme and parsley. Give it a stir and don't forget to add a dash of salt.
Hint: Before you serve, please remove the bay leaves from the pot.
|Chicken Noodle Soup|
Voila! A hearty bowl of chicken noodle soup. I really enjoyed the chicken noodle soup I made because it had a nice chicken and herb flavor. Very rich. I would have preferred adding parsnip as well to the chicken noodle soup, but couldn't get a hold of it at the supermarket I went to. The chicken wasn't as moist or tender as I hoped.
Overall, Will rated my chicken noodle soup with a five stars, despite the fact that I seemed to not have added enough salt, but he thought it was delicious and just right without the salt.