Long story short ( I'm bad at that I realize, the first step is admitting you have a problem...), the evening was wonderful and a good first impression was made. The meal was a big success. But I over-estimated how big a chicken I should have purchased, by a lot. Not really a big dealie-o in the grand scheme of things. In fact, I love having lots of leftovers, being a frugal cook and all (a nice way to say I'm cheap.) Problem solved after remembering another favourite chef of mine, Chef Michael Smith. A Canadian Chef by choice with a much loved and used cookbook (unsolicited plug here, it's awesome, so many great recipes.) The decision was also inspired by a dull and dreary rainy day. What better meal than chicken noodle soup. And so another first was created. With my new sous chef at my side, chopping away and following orders ( I'm not really that bossy honest), a delicious soup was created. A meal good for the soul. And for checking off from my list of firsts.
Cheers!
Chicken Noodle Soup
from The Best of Chef at Home by Chef Michael Smith 2009
A splash of vegetable oil
1 carrot, peeled and finely diced
1 onion, peeled and finely diced
2 or 3 cloves are garlic, thinly sliced
4 cups of chicken broth
1 cup of shredded meat from the broth (or from your leftover chicken bonanza)
1 cup of your favourite noodle or pasta
a handful of flat leaf parsley, chopped ( I used the curly leaf variety that we have growing in the garden)
a few sprigs of fresh thyme, stems removed, leaves minced
1 green onion, thinly sliced
salt and pepper to taste
Splash the vegetable oil into a big pot and begin heating it over medium-high heat. Add the vegetables and garlic and saute them for a minute or two. Add the chicken broth and bring to a simmer. Add the meat, the noodles and continue cooking until tender. Stir in the parsley, fresh thyme and green onion. Serve immediately with some lovely crusty bread (a staple of mine anytime soup is served.)
Freestyle Variation Advice from Chef Michael Smith: add any veggie or fresh herbs that you like to this soup. You can also create more of a Mediterranean feel by adding zucchini, sun-dried tomatoes and some Basil Pesto. Or make it more Southwestern with tomatoes, bell peppers, chili peppers, chili powder, cumin and cilantro.
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