i have so much to acquaint you with! but i really just want to share this recipe with you, because it is the perfect meal to have on a cold, autumn or wintry day. i actually modified this from a recipe in my Better Homes and Gardens cookbook, which you can find online, here. also handy if you don't have any homemade chicken stock in the fridge or freezer.
spicy chicken noodle soup
-6 cups homemade chicken stock (seriously, this is the BEST. you can use store-bought too, but i prefer the homemade, so much extra flavor)
-2 medium carrots, chopped
-1 medium sweet onion (or half of a large one), chopped
-2 celery stalks, chopped
-1 bay leaf
-2-3 dried chili peppers
-1 1/2 cups dried noodles (i just use whatever i have in my pantry. today i'm using whole wheat elbow macaroni)
-2 cups grilled chicken, cut into 1/2 inch pieces (we like to keep grilled chicken in the fridge for easy meals, but if you've followed the recipe you can just use that chicken, or any cooked chicken)
-1 tbsp or so olive oil
-sea salt and ground pepper
pre-heat large Dutch oven or pot on medium heat on stovetop. add olive oil, chopped onions, carrots, celery and salt and pepper to taste. cook these down for a bit, about 7-10 minutes, until the onions are a bit translucent.
add the chicken stock, bay leaf and chili peppers. bring to a boil on medium-high heat. remove bay leaf and chili peppers (this always adds the perfect amount of spiciness for me, but if you want to leave them in longer for more kick, awesome!) stir in noodles and lower heat back down to medium. simmer, covered, for about 8 minutes or until noodles are tender but still firm. stir in chicken and heat through.
serve immediately, topped with home-made croutons and roasted cauliflower on the side for a scrumptiously spicy meal!!
i may just have to share my home-made chicken stock recipe with you, as it is so delicious and super easy. so look for that soon.
*this recipe comes Brian and baby approved.