Today was a really cold day here. I think they said it was 43 degrees today. When the weather turns cold, I like to turn to soup. I usually make a stew, but today I was in the mood for something different. With both Gary's going to the Dr. out of town and Kourtney going to the games I thought it would be the perfect time to make something I knew I liked. Funny thing is though, they all came home to eat it! I thought for sure the boys would be eating in town and Kourtney said she was eating at the game, but they all wanted some soup. Sure am glad I made a big batch. I got this recipe from Cooking Light. It was delicious. I usually put a LOT of veggies in my soup, but this one really proved that less is more. It was delicious and will definetly be a repeat! Even the Gary's loved it. Sounds good to me!
In other news I recieved my 2nd postcard from the SwapBot Post Card Swap #2 . This one came from Lynn from Scotland! Talk about Cool! I am going to have to post some pictures of my postcards. Hopefully I will get to do that tonight.
Chicken Noodle Soup
1 tablespoon stick margarine or butter
1 cup chopped carrot
1 cup chopped parsnip
1/2 cup thinly sliced celery
1 tablespoon all-purpose flour
3 1/2 cups low-salt chicken broth
1 cup water
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups uncooked wide egg noodles (about 4 ounces)
1 pound skinned, boned chicken breast halves, cut into 1-inch pieces
2 tablespoons chopped fresh parsley
Melt margarine in a large Dutch oven over medium-high heat. Add carrot, parsnip, and celery; sauté 3 minutes. Stir in flour. Gradually add broth, water, salt, and pepper, stirring with a whisk; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Add noodles and chicken, and bring to a boil. Cover, reduce heat, and simmer 10 minutes. Stir in parsley.
Yield: 8 servings (serving size: 1 cup)
Cooking Light, JANUARY 1998