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Tuesday, September 2, 2008

Chicken Noodle Soup

Well we just made the most fantastic chicken noodle soup. You have to follow our chicken stock recipe after the Rotisserie Chicken recipe I have posted on my blog. We used that stock, added in a bit more stock (because Dave likes a liquidy soup) more spices, and it was yummy.

8 cups chicken stock (from our recipe)
1 small bag of baby carrots
1 large onion
5 celery stalks
1 bunch of fresh sage, chopped
1 bunch of parsley, chopped
1 sprig rosemary, chopped
1 bund of thyme, chopped
Chicken (roasted leftovers from the rotiesserie chicken)
2 tbsp garlic
1/2 cup white wine.
Egg noodles
Lite salt and pepper to taste.

Saute the onions, garlic, carrots and celery. Add the chicken stock and wine and the chopped spices and let boil/simmer until the veggies are cooked all the way through. Add the noodles and let cook the alloted time, and then add the chopped up chicken and let it warm up.

Roasted Garlic Potatoes

This turned out to be really good...and I gotta tell you, the next morning, take some of these spuds and fry them up until they are golden brown...YUMMMMYYYY

5 lbs of red potatoes, quartered (if they are large, cut them into small bite size pieces)
1/4 olive oil
2 tbsp garlic
2 tbsp fresh chives, chopped
2 tbsp fresh parsley, chopped

Preheat oven to 450 degrees. In a large bowl, mix all ingredients. Put onto a baking sheet and cover with aluminum foil. Place in oven for 50 minutes. Check often to confirm they are tender. Serve!