It’s almost April and where is that lamb that’s supposed to escort March and the cold weather out of here? I’m surrounded by people who are sneezing, coughing, dripping and chilled. Today I had to ask a co-worker to please not lean over my desk and breathe on me – she looked awful and had been home for two days sick and with a fever. GREAT – just what I need. I have never gotten over the cold/sinus infection I caught from one of my Mah Jongg players who coughed and sneezed all over the tiles and that was in February! I walked to work today and by the time I got there, the wind had caused my eyes and nose to run, quite the sight walking in. So what’s a person to do? Two words – COMFORT FOOD. This Tasty Tidbits Tuesday recipe comes from PureWow Recipes.
Makes 6 servings
Start to Finish 1 1/2 hours
1 TBS olive oil
1 sweet onion finely chopped
2 large carrots, peeled and finely chopped
3 celery stalks finely chopped
2 garlic cloves, minced
1 TBS tomato paste
Freshly ground pepper
8 cups chicken broth
1 bay leaf
2 thyme sprigs
1 serrano chile, seeded and minced
2 cups chopped cooked chicken meat
1 cup egg noodles
6 eggs, poached or fried, for garnish
Roughly chopped parsley, for garnish
1. In a large pot, warm the olive oil over medium heat. Add the onion, carrot and celery, and sauté until tender, 7-8 minutes. Add the garlic and serrano; continue to cook until the garlic is fragrant, about 1 minute more.
2. Stir in the tomato paste and cook, scraping up any bits stuck to the bottom of the pot, 2-3 minutes. Season with salt and pepper, then add the chicken broth, bay leaf and thyme. Bring the soup to a simmer. Simmer until a good flavor has developed, 15-20 minutes.
3. Stir in chicken and noodles. Continue to simmer until chicken is heated through and the noodles are tender 6-8 minutes.
4. To serve, ladle soup into bowls and top with egg. Season the egg with salt and pepper, and garnish the soup generously with parsley. Leftover soup will keep in an airtight container in the refrigerator for up to five days.