I was under the weather a little last week, and as I "took it easy", and snuggled with my dogs, it gave me a creative opportunity to plan a new segment for the blog for the cooler months....
Sunday soup.... it is a perfect way for me to meal prep for my lunches at work, and it is also a good way to keep lunch fairly healthy as well! I decided to start the segment off with a creamy chicken & thai noodle soup that I ate for lunch last week when we didn't have leftovers of collards and other seasonal greens....
This recipe is pretty basic and anyone can adjust the amounts of seasoning to suit your taste.
4 boneless chicken thighs... (Fresh Market was having a sale on these at $2.99/lb!!)
1 onion (quartered)
4-6 ribs celery (sliced)
3 large carrots (peeled and sliced)
1 tablespoon ground rosemary
2 teaspoons salt
4 Cups chicken broth
4 Cups chicken bone broth
cook covered at medium temperature for about an hour, reduce to med-low, and add 1 Cup half & half...continue to cook another 15 minutes, then add your noodles, cover and turn off the stovetop. I regret to say that I did not measure out how many noodles I used, but it was just over 1/2 of a 14oz. box...
Wait about 20 minutes, and devour...
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