Hem… what’s the story this month? Travel, travel, & more travel! Granted, it’s been mostly the good kind of travel that involves family & friends – the kind where you don’t mind cramming yourself for 3 hours in a $150 Spirit Airlines seat that doesn’t recline. I take that back, Spirit Airlines still sucks balls. Good or bad travel aside my body just can’t take abuse like it used to (I believe the scientific term is “gettin’ old”). Here is my current list of travel “must-do’s”: Continue reading
I love your delicious Chicken Noodle soup when I don’t feel right, the fennel and scallions you have really brings it home. But why does it have to cost me $1,000 / oz?! I don’t feel the love!
So, I figured out the next best thing – a quickie version of your soup. Hope you don’t mind.
Who wants to be chopping up stuff with a runny nose?! To save even more time, buy pre-chopped organic vegetables – Whole Foods NYC has some in their Produce section.
Ingredients (4 Servings)
– 3 Stalks Celery Chopped
– 2 Carrots Sliced (or Chopped if carrots are large)
– 1 Onion Chopped
– 1 Fennel – White Part Only, Sliced in Thin Wedges
– 1 lbs Chicken Breast Tenderloin cubed
– 1 32 oz box of Organic Chicken Stock
– 4 Stalks Scallions – Green and White Parts, Sliced
– Salt and Pepper to taste
– Macaroni Noodles
– In a large stock pot, bring chicken stock to a boil on med to high heat.
– Throw in sliced fennel, celery, carrots, & onions in boiling stock. Lower to medium heat and cook for 15 minutes, or until vegetables are tender.
– Once vegetables are tender, place cubed chicken tenderloin in soup stock. Continue to cook for about 30 minutes or so until chicken is cooked through but not overdone. Stir occasionally.
– While the soup is cooking, bring a small pot of salted water to a boil and cook your noodles until al dente – about 8 minutes
– Few minutes before serving, stir in the sliced scallions and macaroni. Salt and pepper to taste. Voila!
– I would store soup and macaroni separately (toss macaroni in some olive oil to prevent clumping)