It’s that time of year, again. The weather is frightful, and colds and flu abound.
Here’s a home remedy that will comfort your friends and family, and if it doesn’t have actual healing powers (which it just might) it’s still very warm and soothing. Additionally, it has the desirable benefit of being DELICIOUS!
It’s low calorie, low fat, and good for your heart. So even if you aren’t ill, it will help you stick with those New Year’s resolutions, which is also comforting. It’s SUPER SOUP!
- 1 cup carrots, chopped
- 1 cup celery, copped
- 1 cup onion, chopped
- 1-3 cloves garlic
- 1 ½ quarts (48 ounces) chicken broth
- 2 chicken breasts halves (1 pound)
- 2 teaspoons olive oil
- ¼ cup white wine
- 1 bay leaf
- 1 teaspoon chicken bouillon
- 3-4 ounces egg noodles
- Salt and pepper to taste
- Fresh chopped parsley or cilantro for garnish
- In a large skillet over medium-high heat, sauté chicken in olive oil for approximately 5 minutes per side. Sprinkle with salt and pepper. Remove to a plate, cover, and set aside. Add wine to the hot skillet to deglaze the pan for about 1 minute. Be sure to scrape off all the brown bits. Add a few tablespoons water, if necessary, and then pour through a strainer.
- In a six-quart pot, combine chopped carrots, celery, and onion. Smash the garlic, slightly with the flat edge of a large knife, and add to the pot. Cover vegetables with chicken broth, and the strained wine. Add bay leaf and chicken bouillon. Stir, cover, and bring to a boil over medium-high heat.
- Once the mixture is boiling, remove lid, add noodles, bring back to a full boil, then reduce heat as much as you can while still maintaining the boil, and simmer for 8-10 minutes.
- Shred the chicken, and add it to the soup. Let it simmer for 1 more minute.
- Serve sprinkled with fresh parsley or cilantro.
In a large skillet over medium-high heat, sauté
2 chicken breasts halves (1 pound)
2 teaspoons olive oil
Sprinkle with salt and pepper, and cook for approximately 5 minutes.
Turn and sauté for another 5 minutes.
Remove to a plate, cover, and set aside.
Add
¼ cup white wine
to the hot skillet to de-glaze the pan for about 1 minute. Be sure to scrape off all the brown bits. Add a few tablespoons water, if necessary, and then pour through a strainer.
In a six-quart pot, combine
1 cup carrots, chopped
1 cup celery, copped
1 cup onion, chopped
1-3 cloves garlic
Smash the garlic, slightly with the flat edge of a large knife, and add to the pot.
Smash the garlic, slightly with the flat edge of a large knife, before adding to the pot.
I do this instead of mincing because I want it to flavor the broth, but I’m going to take the cloves out before serving. If you prefer to leave them in there, go ahead and mince.
Cover vegetables with
1 ½ quarts (48 ounces) chicken broth
and the strained wine.
Add
1 bay leaf
1 teaspoon chicken bouillon
Stir, cover, and bring to a boil over medium-high heat.
Once the mixture is boiling, remove lid, and add
3-4 ounces egg noodles
Once the mixture is boiling, remove lid, and add
6 ounces egg noodles
Bring back to a full boil, then reduce heat as much as you can while still maintaining the boil, and simmer for 8-10 minutes.
Shred the chicken, and …
… add it to the soup. Let it simmer for 1 more minute.
Remove the garlic cloves, if desired, and the bay leaf.
Serve sprinkled with fresh parsley or cilantro or just the way it is.
I like it best with cilantro.
Whatever your garnish preference, it’soothing and delicious!