I rarely measure when I cook
because FC drinks too much wine whilst cooking & forgets to follow a recipe so I'll let the photos speak for themselves.
Chop veggies (2 celery stalks, 3 carrots).
Saute in extra virgin olive oil (if you call it EVOO, I will punch you) for 7 minutes, medium heat (I like my veggies slightly crunchy).
Shred chicken (discard skin & bones).
Add broth (2 boxes), chicken, uncooked egg noodles (~2 cups), & herbs/seasoning (~1 tsp each) to sauteed veggies.
Simmer on low heat for 15 minutes, stirring occasionally.
Most importantly, let your sous chef help you clean up food bits:
Oddly enough, I find that making my own chicken noodle soup is therapeutic in itself. Something about chopping the crisp veggies, pulling the tender chicken from the bone, and breathing in the aroma of broth & herbs, I suppose. Here's to curling up with a simmering bowl of therapy.
P.S. On my wishlist (for making soups & such): a Le Creuset dutch oven. I asked for a dutch oven for my birthday but Mr. FC couldn't stop snickering long enough to get me one. =[
Back next week with more basement reno updates & some projects I've been working on.
Thanks for stopping by!