Ok, so the sickness in my household continues. And what's better for your sick loved ones than some good old-fashioned chicken noodle soup? This recipe is fairly easy and only takes a small amount of prep. I try to have some Organic Chicken Broth in the cupboard for these times.
Start out by roasting a whole bulb of garlic in the oven at 350 degrees for 50-60 minutes. If you don't have a garlic roaster just place in a small ovenproof dish, cut the top off to expose the cloves, drizzle with olive oil, and cover with aluminum foil that has a couple of holes-just prick it with a fork. Meanwhile, chop about half a red bell pepper and half of a large onion, then saute in 2 T butter or olive oil and sea salt until very soft-about 10 minutes-and set aside.
Once the garlic is done and cooled enough to handle, pull all of the individual cloves out. I used a mortar and pestle to smash the cloves into a paste and then added to 32 oz. of broth in a medium saucepan. You could add the cloves to the broth in saucepan and then use an immersion blender also. Or if you're in a big hurry forego the roasting and just add 3 cloves of minced fresh garlic or 3 tsp of minced garlic from a jar.
Add the carrots to the broth and on medium-high heat bring to a boil. Then add 1 cup uncooked egg noodles(I use the no yolks noodles and they work great) or 1 1/2 cups cooked rice and sauteed veggies and lower heat to medium heat. Season with fresh black pepper, paprika, pinch of cayenne and onion salt. Simmer for 10-12 minutes. Serves 3-4.
-Natasha
Start out by roasting a whole bulb of garlic in the oven at 350 degrees for 50-60 minutes. If you don't have a garlic roaster just place in a small ovenproof dish, cut the top off to expose the cloves, drizzle with olive oil, and cover with aluminum foil that has a couple of holes-just prick it with a fork. Meanwhile, chop about half a red bell pepper and half of a large onion, then saute in 2 T butter or olive oil and sea salt until very soft-about 10 minutes-and set aside.
Once the garlic is done and cooled enough to handle, pull all of the individual cloves out. I used a mortar and pestle to smash the cloves into a paste and then added to 32 oz. of broth in a medium saucepan. You could add the cloves to the broth in saucepan and then use an immersion blender also. Or if you're in a big hurry forego the roasting and just add 3 cloves of minced fresh garlic or 3 tsp of minced garlic from a jar.
Add the carrots to the broth and on medium-high heat bring to a boil. Then add 1 cup uncooked egg noodles(I use the no yolks noodles and they work great) or 1 1/2 cups cooked rice and sauteed veggies and lower heat to medium heat. Season with fresh black pepper, paprika, pinch of cayenne and onion salt. Simmer for 10-12 minutes. Serves 3-4.
-Natasha
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