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Geeking out over… Chicken Noodle Soup & Love
This weekend my partner was treated to a selection of puréed foods any baby would be proud of. Vegetables, meat, pastas and accompaniments were all thrown into macaronmistress‘s borrowed blender and served up with swirls of cream and sprigs of herbs to try to make his weekend of toothache and painkillers a touch more exciting*.
Come rain or shine home-made food is a wonderful means of showing that you care, and in these wintery months a ladle full of steaming hot soupy goodness is just what we all need to feel a little warmth and love.
Inspired by the activities of the Union of Genius I set out to source soup recipes from friends, family and other TFGE members. Recommendations flew in from pea and mint to cauliflower and chorizo and of the five that I eventually chose, the clear winner was the Chicken Noodle Soup: healing, homely and hearty.
Being a bit of a food geek, I’d trawled the internet for different variations of the soup. Finally a recommendation from MJ gave me the recipe I was looking for, rich, simple and in her words “A hug on the insides”:
Although the original recipe was for 8-10 servings, I’ve cut this down to suit approximately four people and amended the ingredients slightly to what I had available.
What you will need…
- Two handfuls of roughly chopped cooked chicken
- 1.5 litre of good quality strong chicken stock
- 1/2 onion chopped
- 1-2 cloves of garlic, minced
- 2 bay leaves
- Two tablespoons lemon juice or one tablespoon lemon zest
- 1 cup sliced carotts
- 1 cup sliced celery
- 1 1/4 cups uncooked egg noodles
- 1/2 cup sliced mushrooms
- A handful of chopped fresh parsley
- 1/4 cup cooking sherry
- 1 tsp chopped rosemary
- 1/2 cup grated parmesan (or cheddar) [optional]
- 1/3 cup cream [optional]
- Salt & Pepper
- And for that special touch… keep one carrot aside.
What to do…
- Add the stock, onion, garlic, bay leaves and lemon to a soup pot. Sprinkle in a little of the rosemary and cook for 20 minutes on a medium heat.
- Add the chicken and cook for a further 15 minutes. Remove chicken from pot and set aside to cool. Remove and discard bay leaves. Bring stock back to a boil, add the carrots, and cook for 3 minutes.
- Add celery and continue to cook for 5 to 10 minutes. Add the noodles and cook according to directions on package. When noodles are done, add chicken, mushrooms, parsley, sherry and rosemary. Add Parmesan and cream, if using.
- Cook for another 2 minutes. Adjust seasoning, if needed, by adding seasoning salt and pepper.
And then ENJOY. Or if you’re feeding it to a poorly person, blitz to death and then enjoy.
That little loving touch…
Although I’d found my recipe, I still wanted something which put a smile on the boy’s face. So when I came across Sophistimom‘s beautiful offering of carrot hearts I couldn’t help but squeal with delight. As I had to purée our soup it really brightened up the bowl, although mine didn’t look quite as elegant as Sophistimom’s final soup [see the featured image]! I would definitely recommend giving this a go.
For a great step by step guide of how to make these little gems then check out her fab post.
A final note…
I tried this soup a few days after I initially made it and it tasted even better, so I recommend making this soup the day before you want to serve it to make it extra scrummy.
*The boy had his wisdom teeth removed and hence was as puffy as a chipmunk but not nearly as chirpy.
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