chicken noodle soup, chicken noodle soup, pause there will be NO soda on the side. however this is another HATED soup of my childhood. I am starting to think that I just strongly disliked Campbell's soups all together, hmmm...i digress this beautiful bowl of goodness was amaze-a-balls! it consist of bacon and mushrooms...two things i love. and i made it up with whatever was in the cabinets and fridge as a trip to the grocer was not on the menu this chili day.
necessary ingredients:
6 oz of egg noodles (i used thin spaghetti)
2 tbsp of EVOO
2 chopped garlic cloves
1 cup chopped scallions
1 cup sliced mushrooms
4 bacon slices, chopped
2 tsp of chopped tarragon
2/3 cup of white wine
4 cups of chicken (i used some left over rotisserie chicken)
5 cups of vegetable broth
salt & pepper to taste
bring a pot of water to boil, add noodles and cook according to the directions on the package. drain, refresh under cool water and let stand in a bowl of water.
add EVOO to a pot, add garlic, scallions and bacon over low-medium heat, stirring occasionally for 5 minutes. add in tarragon and chicken, cook for 8 minutes, until chicken is golden brown. pour in wine and let cook for 2 minutes, once alcohol has evaporated, pour in enough broth to cover the chicken. add in mushrooms, reduce heat and simmer for 20-30 minutes.
season with salt and pepper, pour in remaining broth, and then bring to a boil. place noodles in a bowl, ladle broth in bowl and serve.
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