My Mother Myself

My mother, Jo, and I have this really bad habit of tearing recipes and cooking tips from magazines and neatly organizing them in notebooks. We have actually made some of those recipes. That would probably account for about 1%. All the others we would really, really like to make. Yesterday she gave me one of her notebooks. To say the least - I was thrilled. As I ran thru the notebook I decided I would post some of them here for the next year (or so . . . ) and a few of mine. Some of them are oldies from family. Some will have no reference. Let's see how this goes . . . . .

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Monday, January 14, 2013

Old Fashioned Chicken Noodle Soup







Ingredients

  • 8 cups chicken stock - fat free, low sodium
  • 2 (4-ounce) skinless, bone-in chicken thighs
  • 1 (12-ounce) skinless, bone-in chicken breast half
  • 2 cups diagonally sliced carrot
  • 2 cups diagonally sliced celery
  • 1 cup chopped onion
  • 6 ounces uncooked medium egg noodles
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • Celery leaves (optional)

Preparation

1. Combine the first 3 ingredients in a Dutch oven over medium-high heat; bring to a boil. Reduce heat; simmer 20 minutes. Remove chicken from pan; let stand for 10 minutes. Remove chicken from bones; shred meat into bite-sized pieces. Discard bones.
2. Add carrot, celery, and onion to pan; cover and simmer for 10 minutes. Add noodles, and simmer 6 minutes. Add chicken, salt, and black pepper; cook for 2 minutes or until noodles are done. Garnish with celery leaves, if desired.
makes about 4 one and one half cup servings.

SOURCE: COOKING LIGHT
** NOTE TO JO:   was glad to find this one! now if I only felt like making it . . . . . .


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