Established in 2006 as a Community of Reality

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Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


2 posters

    Chicken Noodle Soup

    Lobo
    Lobo
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    Join date : 2013-01-12

    Chicken Noodle Soup Empty Chicken Noodle Soup

    Post by Lobo Tue 26 Jan 2016, 10:45 pm

    Chicken Noodle Soup Img96l
    Chicken Noodle Soup
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    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Servings: 4
    To make chicken and rice soup, substitute 1 cup cooked white rice for the noodles. Add the rice to the soup about 2 minutes before serving in the second step.






    • 227

    Ingredients:


    • 2 Tbs. olive oil
    • 2 celery stalks, finely chopped
    • 1 leek, white portion only, halved, rinsed and thinly sliced
    • 1 carrot, finely chopped
    • 5 cups chicken stock, homemade or purchased
    • 1 bay leaf
    • 1/4 tsp. dried thyme
    • 2 cups shredded cooked chicken, homemade (see related recipe at left) or purchased
    • 1/2 lb. dried egg noodles
    • Salt and freshly ground pepper, to taste
    • 1/4 cup minced fresh flat-leaf parsley

    Related Recipes


    Chicken Noodle Soup Wine-pairing-icon-white

    Wine Pairing

    This pairs well with rich, medium-bodied white wines like the John Duval Plexus Blanc Barossa Valley from our Wine Club.

    Directions:

    Prepare the soup
    In a large saucepan over medium heat, warm the olive oil. When it is hot, add the celery, leek and carrot and sauté until softened, about 5 minutes. Pour in the stock and add the bay leaf, thyme and shredded chicken. Bring to a boil over medium-high heat. Add the noodles, stir well and cook just until the noodles are tender, about 10 minutes.

    Season the soup
    Remove and discard the bay leaf from the soup. Season with salt and pepper. Ladle the soup into warmed bowls, garnish with the parsley and serve immediately. Serves 4.

    Adapted from Williams-Sonoma Food Made Fast Series, Soup, by Georgeanne Brennan (Oxmoor House, 2006).
    Neno
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    Posts : 10948
    Join date : 2012-12-17
    Age : 60
    Location : Lone Star State

    Chicken Noodle Soup Empty Re: Chicken Noodle Soup

    Post by Neno Wed 27 Jan 2016, 4:00 am

    A lot better than the can store bought I assure you.... ;)

      Current date/time is Thu 28 Mar 2024, 12:18 pm