Chicken Noodle Soup

16 Dec
Gang, holy heck but next week is OUR ONE YEAR ANNIVERSARY OF SOUP. Dang, time flies when you’re spooning ladles and peeling garlic. Can’t believe it only took us 47 soups before we decided to make CHICKEN NOODLE SOUP. 47 soups? Is that how many we made? Golly.
And look at us now. Back in the old days we only sliced up sausages, now we’re de-boning, breaking wish bones (I won) and slaughtering pumpkins… and yet I’m still wearing the same ridiculous glasses that are my Dad’s. Awesome.
Alayna got a dutch oven. She hasn’t really been able to stop talking about it but I understand. It’s cool to come home and see your chicken soaking up flavors in a pot on the stove. Homey. And that chicken tasted good. Even the breast meat which Alayna is weirdly adverse to, she admitted, was tasty.
Chicken Soup for the Soul. Remember that book series? Jeez, they really have a book for everyone. Good thing they have a Chicken Soup for the Cat Lover’s Soul, and for a second I didn’t know what to get Alayna for Christmas…

Chicken Noodle Soup

  • roughly chop about 6 cloves of garlic and saute in olive oil
  • add half a large yellow onion and cook on low until translucent
  • add two chopped parsnips and 3-4 carrots, cooking covered until they begin to get soft
  • add some sprigs of fresh rosemary, thyme and oregano, and about 3 bay leaves. cook more until fragrant (five more minutes). at this point you should put your water on to boil the noodles (two large handfuls of egg noodles)
  • defrost a package of frozen peas, adding them to the pot with broth. DON’T fill all the way, because you’re still adding things
  • put in about two handfuls of shredded chicken. we roasted our own with our awesome brand new dutch oven this weekend, but you can also just debone a rotisserie chicken.
  • once the noodles are done, drain them and put them in the pot as well
  • add salt and pepper to taste and simmer for about five min
Look at baby Zizi cat eat kale chips, that’s a kitty who was raised right!

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