Welcome Spring! With Some Chicken Soup from the Farm! |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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The coming of Spring is a pleasurable thing to behold. The clouds have parted, the wind has warmed up, and there are robins on the farm. We have a a special contest here on Longmeadow Farm. Whoever sees the first robin of the year, and tells any of us on a Saturday Lunch gets a dollar bill. This special contest has been going on since I was knee-high-to-a-grass-hopper. Now I know you can't get rich off of a dollar, but you can however, at least share in the soup. To give the cold Winter months a bid-a-dew, we celebrate with the simple, but tasty chicken soup. I found this originally in Vitality magazine, a special insert that my Dad gets in the mail. I started using it, because it just was so darn simple and so darn tasty I think this should certainly celebrate the end of a long winter, and a Hello! to that nifty red-robin-redbreast. Ingredients:
1 lb chicken breast, boneless, skinless (or thighs) |
1 1/2 quarts water |
1/2 cup onion, chopped |
1/2 cup celery, chopped |
2 tablespoons celery leaves, chopped (dried-1 tablespoon) |
1 bay leaf |
1 garlic clove, minced |
1 teaspoon kosher salt (to taste) |
1/4 teaspoon pepper |
1 teaspoon sage (ground between hands) |
3 carrots, cut into 1/2 inch slices diagonally |
1 (14 1/2 ounce) can chopped tomatoes (or whole you chop) |
1/2 cup frozen corn |
1 cup whole wheat egg noodles |
Directions:
1. Combine chicken, water, onions, celery, celery leaves, bay leaf, salt, pepper, garlic, sage, and carrots in a dutch oven or stockpot.
2. Bring to boil, cover, turn down heat to simmer for 25 minutes.
3. Skim and discard fat. Remove chicken, cool a bit, and tear chicken into bite size pieces.
4. Add tomatoes, corn, and noodles. Bring to second boil, add chicken pieces.
5. Cook simmering for 15 minutes until hot and done.
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