Rose & Co Blog: Chicken noodle soup.

Chicken noodle soup.

  First I want to say, yippee! My sweet little corner of the internet is now a week old. I am overwhelmed by how sweet and wonderful you all have been about my cute little blog, and I can't believe in the very first week we reached 1000 views! How awesome!! This is the first thing I have felt so truly proud of in quite some time, so it means the world to me when you all say nice things on facebook, on comments, and when you subscribe. It really means so much, so thank you! And here is to hopeful blog success in the future!

  Tonight I want to share with you one of my FAVORITE fall recipes, in May. We rarely get blustery cool days in San Diego, and we certainly don't get them in MAY, and since fall is my absolute favorite season, I was in 7th heaven with the wind and slight sprinkle. (don't make fun of me rest of the United States, "weather" is not something we're accustomed to here in SD, so i'm enjoying it while I can!)


Phew, I almost broke out the flannel pajamas on the "brisk" Friday night, (keep the eye rolls to yourselves!)

  Anyways, I know everyone and their Mom has a recipe for Chicken Noodle Soup (mmm mm good) but here is my take on it,

 You will need:

                           (ignore the greek yogurt, that is for the tuna sandwich I had to make Jake because, "Soup is not a meal, I need some meat here, Woman!"...Okay he didn't say it quite like that, but you get the idea)

4 medium carrots
1 large potato
4 cloves garlic
1 medium onion
2 quarts chicken stock
2 chicken breasts
fresh tarragon
salt and peppa
cayenne
garlic powder
basil
italian seasoning (basically just dried thyme and oregano)
3 bay leaves
egg noodles
caned green chiles
and a loaf of yummy crusty bread

 1. First and foremost, get your water boilin' and toss your chicken breasts in. I do mine from frozen, so it takes about 45 minutes, if thawed just do it until they are cooked through!

 Shred like so, and set aside


2. Next chop your onion, and THREE cloves garlic very fine, and saute in butter until translucent, or just slightly tannish. (you could use EVOO, I typically do, but I don't count calories on weekends and the butter adds such a delicious richness to the soup)

It should look like this:
 

3. Now add your chiles to the onion mixture, take off the heat, and set aside
 
4. Chop up your potato and carrot, (yes I know chicken noodle usually has celery, feel free to add that as well, I just think celery is DISGUSTING, so I leave it out)

5. Add your veggies, onion mixture, shredded chicken, chicken stock, and spices to a large stock pot and bring to a boil

**I know I didn't put measurements for the spices, that is mostly cause I just throw a dash of this and a dash of that in, do it till it tastes good to you. However, be careful with SALT! You can always put more in, you can't take it out!!

6. Once your soup is at a boil, lower the heat and bring down to a simmer, simmer as long as you can stand it without drooling, (I typically last about 30 minutes)

Your soup will look like this:








  7. As your soup simmers, boil a bag of egg noodles in another pan, until JUST al-dente, as they will continue to cook when you add them to the soup.

8. Toast up a french baguette, and rub with a piece of garlic:



9. Dump your noodles into your soup, simmer another 3-5 minutes and top with some fresh tarragon leaves, MMMMMMM, dinner on a cold night!




10. Pour yourself a glass of your favorite white, (cupcake chardonnay HOLY YUM!) fill up a bowl, and dunk your bread in to soak up the yummy broth.




I hope you enjoy this as much as I did, now time to curl up and watch a movie while I listen to the wind blow.

mmmmmmm mmm goood.


-Kylie

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