Chicken Noodle and Vegetable Soup

Dear Jess,

I have found myself not feeling top notch over the last few days... so my appetite hasn't been it's usual open-minded self.

Jason and I were checking out from Sobeys and I absent-mindedly picked up their 'Inspired' free magazine. I never have a lot of luck finding good recipes from these, but for some reason (probably because it's free) I always pick one up when I spot them. Today I am thrilled I did. Normally, my biggest beef with this particular publication comes down to there being more frozen food product placement than recipes. This issue (Spring 2012), however, seems to have a few tasty surprises.

The one we had for lunch today is found on page 40. It caught my attention because it has chicken, noodles and broth. Yes. Chicken Noodle Soup... with veggies. They call it: 'Noodle Soup with Chicken and Vegetables', I call it 'Chicken Noodle and Vegetable Soup'. Either way... it tastes delicious. They instruct you to cook your noodles separately from the veggies and chicken, and to then distribute noodles into four bowls... then the veggies... then the meat... etc etc. It seemed too annoying for no real purpose. Thus, I made it all in one big pot and it was yummy! Make this for sure! It's perfect for an upset tummy on a windy day.

Chicken Noodle and Vegetable Soup
adapted from 'Noodle Soup with Chicken and Vegetables' from Inspired Magazine(Spring 2012), Page 40
6 cups Chicken Broth
200g Chow Mein Noodles (I got Y&Y brand from The Bulk Barn)
1 large carrot, sliced into rounds
1 red bell pepper
1 cup broccoli, cut into 1 inch pieces
The breast meat from one ready-roasted chicken, ripped into thin pieces
4 green onions, sliced
2 tbsp low-sodium soya sauce
2 tbsp sesame oil
1 cup bean sprouts
optional: 1 tsp red chili flakes

1. Add chicken stock to a large saucepan and bring to a simmer. Add carrots, peppers and broccoli to the simmering stock and cook 2-3 minutes or until vegetables are tender.
2. Add Chow Mein Noodles and cook for 3 minutes (or as long as the noodles need to cook.) Remove from the heat.
3. Add chicken, green onions, soya sauce, sesame oil, bean sprouts and chili flakes. Mix well and serve!

Seriously. This soup is such a comfort and really, despite it's simplicity, is quite tasty.

I hope everything is going smoothly even if it is crazy busy. I love you and miss you and can't wait to see you again soon!

So Much Love,

Like Mama Used to Make

Sally,

I laughed today when I signed in cause I was just about to post this and I saw yours. The Chicken and Vegetable Soup looks amazing! I am sure that will be a winner next windy day.

Jesse and I are finally starting to feel settled in the house and now we have to joy of deciding what to fix or change next. Yay March Break!

We normally have a dinner date night on Saturdays. Sometimes we go out for a change but I was feeling 'wifie' yesterday and decided to make some down home cookin! My mom always used to make us Chicken Parmesan when I was younger. She used only the best technology to cook the chicken - the microwave - but I decided to try frying it in a pan with Crisco as the grease of choice. If you are cringing at the choice of cuisine don't worry, I didn't eat the chicken. Jesse loved it though. I threw in some mashed potatoes and veggies and cheese sauce and we had a meal!


Chicken Parmesan

2 boneless, skinless chicken breasts
1 1/2 cups Italian bread crumbs
3 eggs
1/4 cup milk
1 cup grated cheddar cheese
1/2 cup tomato sauce

Clean the chicken breasts and lay flat on a cutting board. Using a meat tenderizer, beat the chicken until it is about 1/2 inch thick. Beat your three eggs and mix with the milk. Dip your chicken into the egg mixture. Transfer into the crumbs and then dip back in the milk. Dip into the bread crumbs one more time and transfer to a warm frying pan with Crisco in it. Cook the chicken breasts on the first side and then flip. Cover the cooked side of the chicken breast with tomato sauce, Italian seasoning and cheese. Cover and cook until chicken is no longer pink in the center.

Cheese Sauce

2 tbsp. butter
1 tbsp. flour
salt and pepper to taste
1 cup milk
1 cup shredded cheddar cheese

To make the cheese sauce I start with melting the butter over medium heat in a small saucepan. Add the flour and whisk constantly. It will form a paste. Add milk in very small amounts, making sure all of the liquid is incorporated before adding more. Once all of the milk has been added season with salt and pepper and stir. The liquid will come to a boil. When it does add the cheese and let the liquid thicken. Pour over your veggies and enjoy!

The recipe came out of my head so if I am missing something just improvise. I can't wait to see you on the weekend and I hope your delicious soup made you feel ALL better.


Love,