I’ve been in Atlanta the past few days, celebrating my mom’s 60th, eating like a king and trying to warm the hell up!
The weather was so nice there and I got to eat some unbelievable food but I’m back in Boston and it’s coooooold and my ‘fridge is empty.
See, I don’t like to keep a lot of fresh food in my ‘fridge when I travel and since I haven’t had time to grocery shop – I had to really evaluate my options…
– A bag of shredded veggies [carrots & celery]
– Fresh Kale [this shit lasts forever!]
– Chicken pieces [frozen]
– Rice Noodles
– Chicken Broth
Chicken Noodle Soup.
– It’s relatively healthy and involves little work
– There would be enough of it to last me the whole work week until I could actually go grocery shopping
– It’s cold as shit outside
Chicken Noodle Soup
What I Used
Chicken pieces. Chicken Broth [2 qrts]. Noodles [whatever kind you like]. Carrots [1 cup diced/shredded]. Celery [1 cup diced/shredded]. Kale. Garlic [minced]. 1 Onion [small]. Bay Leaves. Sriracha. Olive Oil. Smoked Paprika. Salt. Pepper.
What I Did
Dice the Onion and any other veggies you want to add.
Then in a large pot, sauté the Onion, 2 cups of Carrots & 2 cups of Celery in 2 tbsp Olive Oil.
3 cups if you are using Shredded Veggies like me.
Let them cook, stirring occasionally, for about 2 mins. Then add in 1 tbsp Minced Garlic.
When they are softened/slightly brown, remove them from the heat and reserve them in a bowl for later.
In the same pot, heat 2 tbsp Olive Oil and sear the Chicken pieces, making sure they lay flat in the bottom of the pan. You don’t want to pile them on top of each other or they won’t cook evenly so fit them in nice and snug.
When the underside of the chicken is golden brown, flip the pieces over and sear the other side until equally golden brown.
Next – add in the Bay Leaf, a few shakes of Salt & Pepper and 1 quart of Broth. Bring it to a boil, then reduce heat to med-low and let it simmer, covered, for 40 mins.
While your chicken is cooking, this is the time you want to cook the noodles.
Cook the noodles according to the instructions on their box/bag.
Use whatever noodles you like best, just make sure they’re al dente!
Drain the noodles and set aside for later.
I like cooking with Rice Noodles because they cook quickly and absorb flavor like crazy!
If you’ve still got time until the chicken is cooked – do some clean up 🙂
When the chicken is ready or your timer goes off, remove the chicken from the broth with a slotted spoon and transfer to a plate.
When cool enough to handle, pull the meat off the bones and shred it into edible pieces.
Don’t worry if the meat is still pink. It’ll finish cooking in the broth.
Discard any bones.
Finish the soup by returning the shredded chicken to the soup, along with 3 cups roughly chopped Kale, the reserved veggies and the other quart of broth.
Season with 1 tbsp Smoked Paprika, 2 tbsp Soy Sauce and my secret ingredient……1 tbsp Sriracha.
Then let it simmer, covered, until the chicken is cooked through or for 15 mins.
Lastly – remove the Bay Leaf.
Sprinkle in Salt & Pepper as needed or to taste.
I don’t like soggy noodles so I kept them separate from the soup until I was ready to serve…
Share if you Care!!