Thursday, February 3, 2011

Chicken Noodle Soup

My best friend got sick, so I looked up ingredients to make you feel better and dill, ginger, garlic, and lemon were four of them. I added 'em to a pot of chicken noodle soup, and voila! Instant remedy.


Dilled Chicken Noodle Soup
6 cups of water
3 cubes of chicken bouillon
3 uncooked chicken breasts, cubed
1 tbsp of olive oil
3 carrots, peeled and diced
1/2 of a white onion, finely chopped
1 clove of garlic, smashed
1 lemon, juiced
2 tsp of ground ginger
3 tbsp of chopped fresh dill
2 tsp of pepper
3 tsp of salt
1/2 bag of small pasta (I used alphabets)

In a large pot over high heat, bring the water to a boil. Add in the chicken bouillon, stirring to dissolve. When the bouillon has dissolved, add in the chicken, stirring occasionally.

In a medium sized pot over medium high heat, heat the oil. Add in the onion and garlic, cooking until the onion is translucent and beginning to brown. Add in the carrots and ginger, stirring. Cover the pot and lower the heat to medium low. Cook the carrots until they begin to soften, about 10 minutes. When the carrots are soft, transfer the mixture to the larger pot.

To the soup, add the lemon juice, pasta, salt & pepper, and dill. Stir the soup, then cover and allow the soup to simmer over medium heat until the pasta is cooked through.

When the pasta has cooked, taste the soup and re-season with more salt and pepper if necessary.

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