- 1 leek chopped
- 2 carrots chopped
- 2 celery stalks chopped
- 4 cloves garlic minced
- 1 stalk of thyme
- a couple sprigs of parsley
- 1/2 cup sherry
- 1 box of chicken stock
- 2 cups of water
- a handful of frozen corn
- a handful of frozen peas
- salt and pepper to taste
i wouldn’t exactly call “us” sick. i would call it…i feel like hell there for everyone up in this house should feel bad for me and i want chicken noodle soup.
except i had no chicken.
i’m not sure how stuff like this happens. for real. me. not having chicken?
so my internal conversation kicked in because i wanted a hot steaming bowl of noodles in broth with a mixture of vegetables thrown in.
….why don’t i have chicken soup or stock in the freezer? what the…pantry pantry, box stuff. whatever i’ll dress that stuff up. carrots, celery, ooohhh a leek. where are the noodles, noodles, oh my…wide egg noodles…i need some alcohol. oh, lookie there, sherry.
bam. dinner. and quick too.
sometimes i just gotta suck it up and go for the box. and i did. and there’s none left.
done. need a tissue. excuse me…
simple and easy chicken vegetable noodle soup
- to a dutch oven add 1 tbl canola oil and heat up. add leek, carrot, celery, thyme and garlic. sauté for 10 minutes.
- add sherry and cook down, takes about 2 minutes. add stock and parsley bring to a low boil and then simmer for about 30 minutes.
- bring the soup up to a low boil again and add egg noodles, corn and peas. i add to many noodles, but we love noodles. turn the heat down and cook till noodles are done.
we enjoyed this with some buttered toast.