American Soup
CHICKEN NOODLE SOUP
INGREDIENTS
1¼ pounds chicken breasts
¼ lb carrots
3 celery stalks
1 medium yellow onion
4 garlic cloves
9 cups chicken broth, a bit more than 2 quarts
½ teaspoon basil
2 bay leaves
¼ teaspoon black pepper
½ teaspoon Poultry MagicTM spice
½ teaspoon coriander
½ teaspoon oregano
½ teaspoon tarragon
1 teaspoon thyme
1½ tablespoons butter
2 tablespoon olive oil
12 ounces egg noodles
Serves 8. Takes 1 hour 25 minutes.
PREPARATION
Cut chicken breasts into ½-inch cubes. Dice carrots. Devein, or remove long, silky strings from outside of celery stalks by breaking stalk in half and pulling apart. Dice celery and onion. Mince garlic cloves. Pour chicken broth into large pot. Add chicken cubes, basil, bay leaves, pepper, poultry spice, coriander, oregano, tarragon, and thyme. Cook at medium high for 20 minutes. Stir enough to prevent burning.
Add butter to pan. Melt butter at medium heat. Don’t turn your back at this step; butter melts fast. Add olive oil, carrots ,celery, onion, and garlic to pan. Sauté at medium heat for 7 minutes or until vegetables are soft. Stir enough to prevent burning. Add the sautéed carrot, celery, and onion to the pot. Cook at medium-high heat for another 7 minutes. Add noodles to soup and cook according to instructions on noodles’ package. Stir enough to prevent burning.
Chicken-noodle soup is good for your health, goes well with biscuits and has been an American favorite for years.
TIDBITS
1) Oregano looks a lot like marijuana, but it cannot get you high or cure glaucoma. As of yet, there are no medical-oregano stores, not even in the most progressive states.
2) Another food that both starts and ends with an “o” is the mighty OreoTM cookie. Most nutritionists hold that this delicacy is not the healthiest of foods. The OreoTM is, however, one of the tastiest morsels on this Earth. As long as you don’t spice it with oregano. Or even garlic.
