Like I mentioned a few weeks ago, alongside my recipe for Minestrone, Winter always reminds me of my love for soup. With the start of a New Year inevitably comes my resolution to save money, waste less resources and get back to healthy eating. Soup is the perfect answer to keep me on task with all of those things AND it makes great leftovers for my never ending search to keep my lunch box interesting!! I tweaked this recipe slightly and reproduced it below. It is a truly classic chicken noodle soup, but could easily be spiced up or veggies changed for variety. xo Cait
CHICKEN NOODLE SOUP
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1 onion, peeled and diced
8 celery stalks, diced
8 carrots, diced
1 teaspoon minced garlic
2 bay leaves
Kosher salt and freshly ground black pepper
2 quarts chicken stock or broth
1 dollop Better Than Bouillon (optional but definitely recommended)
3 cups cooked chicken, shredded or diced
2 cups wide egg noodles
In a large pot over medium, heat the butter and olive oil. Add the onion, celery, carrots, garlic and bay leaves. Season with salt and pepper. Cook until the vegetables soften, about 7 minutes, stirring occasionally.
Add the stock and Better Than Bouillon and simmer for 15 minutes.
Stir in the chicken and noodles and simmer until the noodles are cooked, about 10 minutes more. Discard the bay leaves. Season to taste.
Jar up the leftovers and bring to the office for lunch!
Every winter I re-discover my love of soup. As a not so confident cook, I’m always relieved that the recipe is usually some variation of “put all ingredients into pot and bring to a boil.” And as a lover of leftovers, I appreciate the fact that most soup gets better after sitting a day or two! My routine lately is to make a big pot of something for dinner on Sunday, and then jar up the leftovers for my lunch all week. Over the rest of the winter, I’ll share with you some of my favorite recipes. To start, I give you MINESTRONE. xo Cait
2 big carrots
2 stalks celery
1 zucchini, chopped
8 baby potatoes, chopped
1 can navy beans (small white beans)
1 can kidney beans
2 bay leaves
1 tsp salt
1 C dried ‘mini’ pasta
Clean and chop all vegetables.
Heat up a little oil in your best soup pot. Brown carrots, celery & onion.
Add the rest of the ingredients, except for pasta, and bring to a boil.
Let simmer for as long as you can, but at least 30min.
Add pasta and cook according to your pastas recommendations right before serving! You can also cook pasta separately and add when ready.
Optional: Top with parmesan cheese and a dollop of pesto!