This is my my SIL's recipe and Mary Ellen is no schlep in the kitchen. She cooks lean and mean. This recipe has virtually no fat, but tons of flavor. So let's get to it.
Here's what you'll need:
(Oh, no! Blogger isn't letting me upload photos. Nooooooooooooo....
Well, I'll keep trying, but you may have to settle for just the recipe.)
- 4-5 boneless, skinless chicken breasts, diced
- 2-3 tablespoons olive oil
- 5-6 large cloves of garlic, minced
- 1 medium onion, chopped
- 1 lb. carrots, peeled and sliced
- 4-5 stalks celery, sliced
- 2 quarts chicken broth
- 1 quart vegetable broth (or use 3 chicken)
- 2-3 teaspoons Worcestershire sauce
- 1 teaspoon ground black pepper
- 1 teaspoon thyme
- 1 teaspoon poultry seasoning
- 1-2 dashes red pepper flakes
- l large bay leaf (optional)
- 3-4 cubes (or equivalent) chicken bouillon
- 1 package Kluski or Bohemian noodles
This is a good time to check your seasonings. I didn't add any salt, but you might want to. Sample and adjust to taste. And don't be afraid of those red pepper flakes. You won't even notice a dash or two. However, if your nose is stopped up, you might want to add a few more dashes :-)
WE INTERRUPT THIS BLOG POST FOR A NOODLE MOMENT - According to Mary Ellen, egg noodles aren't the best option for this recipe. Seems they get a little mushy. She recommends Kluski noodles. In case you're wondering, like I was, this is a style of noodle, not a brand. I'd love to show you a pic, but.... Instead, you'll have to Google Kluski noodles. Mary Ellen says they have a better consistency and work much better for this recipe.
Add noodles about 20-30 minutes before serving. Just add them to the simmering soup, stir, and continue to simmer.
This is the most flavorful chicken soup I have ever had. I know you're going to love it, even without seeing how wonderful it looks. And it's sooooo good for you, something we're all looking for this time of year.
Until next week when, hopefully, Blogger will allow me to upload photos...eat well and stay healthy.