There's not any actual chicken in this soup, which is a little bit strange, but it still has plenty of good flavor and is cheaper and easier without the chicken anyway.
2 tablespoons olive oil
76 oz. chicken broth
Roughly chopped veggies: 1/2 onion, 2 cloves garlic, 2 carrots, 1 celery stalk
Finely chopped veggies: 1/4 onion, 1 carrot, 1 celery stalk
2 sage leaves, finely chopped
Pinch of dried thyme
1/2 teaspoon pepper
1 bay leaf
8 oz. egg noodles
Heat olive oil in a large skillet. Add roughly chopped onions and garlic, saute 3-4 minutes. Add roughly chopped carrots and celery; add sage. Stir for 2 minutes and then add broth, dried thyme and bay leaf. Bring to a boil, then keep at a simmer until veggies are soft. Turn heat to low, remove bay leaf and puree veggies using a handheld immersion blender (I think I may skip this process next time and just chop all veggies to a medium size). Add finely chopped veggies to the broth and simmer until soft (this step would be skipped if all veggies were chopped to the same size and added all at once). Cook egg noodles separately and add to each serving of soup (cook them separately so they don't soak up too much of the broth).
Garlic-Cheese Biscuits (otherwise known as the "Red Lobster biscuits")
2 cups Bisquick
1/2 cup shredded cheddar
2/3 cup milk
1/2 teaspoon garlic powder
1/2 teaspoon parsley
Makes about 12 biscuits
Preheat oven to 450. Mix all ingredients until moist. Drop onto greased cookie sheet. Bake for 8 minutes or until golden.
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