After a weekend of over indulging and eating anything we wanted, Sunday night was a healthy night!
Chicken Noodle Soup
1 yellow onion- diced
1 cup carrots-sliced
1 cup of celery-diced
1 container of chicken stock
Egg Noodles
bay leaf
minced garlic
S&P
Rotisserie chicken
Diced the yellow onion, chop the carrots & celery. If you are unsure of the size, think of how you would like to eat them in your soup.
Put the onion, carrots, celery, minced garlic, & olive oil in your soup pot. Sauté, let them sweat a little.
Had the bay leaf, chicken stock, and I like to add a little water for more broth. If you add water, add a little more salt than you usually would.
Bring to a boil.
While boiling, cut the chicken off the rotisserie chicken.
Add the chicken and the egg noodles (again, use your judgement here, however much you want in your soup).
Let the soup simmer for about 10 or so minutes, and it is ready to serve.
Of course, the longer you let it simmer, the better the flavor!
For the side salad....
Mixed greens
Strawberries
Walnuts
Goat Cheese
Balsamic Vinaigrette
To make the dressing, I do about 1 tbsp of balsamic vinegar, 2 tbsp of olive oil (1:2 ratio). S & P, if you have any grey poupon mustard, that can't hurt!
A little crunch is nice addition to this- I bought a loaf of tuscan bread at kroger, sliced it-but kept it together at the very bottom. Drizzled olive oil and kosher salt on top. Put in oven on 375 for 10ish minutes.
