The theme for Monday posts in November is Soup.
I like soup. I may just continue to exist soup. Mon mari is worked up to have somewhat for lunch, at the side of his sandwich.
When I used to be first residing alone I might make a large pot of soup each and every week and freeze it in serving length bins. After a couple of weeks I had plenty of soups to selected from all iciness lengthy.
The most efficient phase about soup is that it’s really easy. It doesn’t want to be actual, like baking. One doesn’t want to practice a recipe, and it’s a good way to make use of up leftovers. The one factor to bear in mind to make a perfect soup is to ‘style and regulate’ because it’s cooking.
I couldn’t do a chain of posts on soup with out this vintage:
Click on right here to Pin Hen Noodle Soup
Hen Noodle Soup
A vintage soup, superb with home-made hen inventory (see notes) however similarly excellent with bought inventory.
Time assumes inventory is able to use.
- Prep Time: 20 mins
- Cook dinner Time: 40 mins
- General Time: 1 hour
- Yield: 6 servings 1x
- Class: One Dish Dinners
- 6 medium carrots, lower in part, then thinly sliced
- 4 ribs celery, thinly sliced
- 1 massive onion, chopped
- 1 tsp dried thyme
- 1 tsp dried basil
- 1/2 tsp dried tarragon
- 6oz (175gr) egg noodles, spaetzle, or different small pasta
- 2 hen breasts, no pores and skin, (12oz, 360gr general weight), lower into bite-size items (for soup)
- 2 hen thighs, no pores and skin, (8oz, 250gr general weight), lower into bite-size items (for soup)
- 8 cups hen inventory
- Carry inventory to a boil over medium warmth.
- Upload carrots, celery, onions, herbs, duvet, cut back warmth, and simmer 20 mins.
- Upload noodles, hen if it’s uncooked, and simmer 20 mins longer.
- If the usage of cooked hen (from inventory) upload when noodles are performed and warmth thru.
Notes
- Inventory:
- 2 hen breasts, with pores and skin and bone
- 2 hen thighs, with pores and skin and bone
- or an entire hen
- the tops from a number of celery or 2 ribs celery, lower into chunks
- 1 carrot, lower into chunks
- 1 onion, lower into chunks
- bouquet garni
- 8 cups (48oz, 1500ml) water
- salt or hen base/inventory cubes
- Directions:
- Put the entirety right into a soup pot or Dutch oven.
- Quilt, carry to a boil, cut back warmth and simmer for an hour if the usage of portions, 2 or 3 hours if the usage of an entire hen.
- When performed, pressure inventory, discarding greens and booking hen.
- If time lets in, sit back inventory and take away fats.
- Take away and discard hen pores and skin & bones.
- Refrigerate hen if now not making soup in an instant.
Diet
- Serving Measurement: 1 bowl
- Energy: 329
- Sugar: 10 g
- Sodium: 628.7 mg
- Fats: 8.3 g
- Saturated Fats: 2.1 g
- Trans Fats: 0 g
- Carbohydrates: 28.7 g
- Fiber: 3.6 g
- Protein: 33.2 g
- Ldl cholesterol: 105.9 mg
Key phrases: hen soup, noodles, hearty soups
To serve together with your soup: Simple Oatmeal Drop Biscuits
That’s it !