The cold and wet season is a great time to enjoy a bowl of hot soup. I can slurp my way through any decent soup, especially when there's a heavy downpour and the cold air is beginning to gnaw at my bones.
One of my all time favorite warm soups is the chicken noodle soup. Chicken noodle soup is easy to make. I really consider it as a leftover recipe, which means that most of its ingredients are leftover food. If you have a chunk of roast or fried chicken chilling in your refrigerator, by all means, take it out and bring it over to your kitchen!
Pan Fried Chicken
Chicken noodle soup is also light on the budget. You don't need to worry about costly ingredients to make one pot of savory soup. Moreover, chicken noodle soup is proven to be a nutritious soup that can help treat cold symptoms.
Here's my personal formula for homemade chicken noodle soup:
Ingredients:
leftover fried, poached or roast chicken, chopped into small pieces minced garlic, onions, carrots, and celery cabbage, coarsely chopped noodles or pasta (I use elbow or shell macaroni) 1/2 cup of beef broth or 1 cube of beef bouillion fresh milk or evaporated milk salt and pepper
Cooking instructions:
On a heated sauce pan sauté garlic, onions and celery. Add the chicken and let the flavors get together for a while. Pour water and let it simmer. When it's beginning to boil, throw in your noodles or pasta cook to al dente. Add your minced carrots and celery. Add beef broth or beef bouillion for an additional one layer of flavor.(optional) Salt and pepper to taste. When your soup is practically ready, pour a cup of milk into the pan and close off by adding some chopped cabbage.
Enjoy!
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