Tuesday, November 12, 2013

Menu #68

X-man missed 2 days of school last week because he was sick with an ugly cold and now it’s my turn.  L  I’m in the recovery stage of an ugly cold and I can’t wait to be over this!  His sick-day soup of choice was tomato soup, which was pretty much all he ate last week.  My sick-day soup of choice is chicken noodle with lots of garlic and I definitely feel better after having it.  My mom always made garlicky soups and honey teas for me when I wasn't feeling well and it always made me feel better. . .and still does. 

Garlicky Chicken Noodle Soup

yields:  4 servings w/ leftovers

2 split chicken breasts
6 cups cold water
2 T grape seed oil
1/2 yellow onion, diced
3 handfuls of baby carrots, diced
1 celery stalk, diced
5 garlic cloves, minced
1 qt chicken stock
2 bay leaves
1/2 t garlic powder
1 t poultry seasoning
2 large handfuls of whole-wheat egg noodles

Place the chicken breast in a pot and pour in the 6 cups of water and add a pinch of water.  Allow the water to just come to a boil and lower the heat to a simmer.  Poach the chicken for 30 minutes, remove from the water, and allow to cool before cutting into bite-size pieces.  Strain the poaching liquid and set aside for later use. 

In a large pot heat the oil over medium-high heat.  Add the onions, carrots, and celery, season with S&P, and cook until the onions are translucent, about 5-8 minutes.  Add the garlic and cook another 2 minutes.  Add the reserved poaching liquid, chicken stock, bay leaves, garlic powder, and poultry seasoning, and season with S&P.  When it comes to a boil, partially cover the pot with a lid, lower the heat to a simmer, and simmer for 20 minutes.  Turn the heat up to medium and add the noodles to boil about 10 minutes, then add the cubed chicken and cook until warmed through and the noodles are tender. 

Tuesday:  Garlicky Chicken Noodle Soup/salad & breadsticks

Wednesday:  Leftover soup, salad, & breadsticks

Thursday:  Chicken Marsala/garlic & olive oil whole-wheat penne w/ zucchini

Friday:  Coconut-Curry Chicken Thighs w/ peppers/steamed jasmine rice

Saturday:  Fall Dinner Party!  Menu:  TBD
I’m having my BFF over for an early birthday dinner combined with a belated birthday dinner for her hubby.  It’s going to be a fun night filled with yummy food, tasty wine, and great conversation.   I haven’t quite decided on the menu yet though.  I want it to be comforting, Fall festive, and delicious, of course.  My first thought was a pancetta-wrapped pork roast w/ creamy baked polenta and butternut-pepper soup for a starter, but I’m now leaning towards a large pot of Beef Bourguignon over buttered noodles with a cheese, nut, & dried fruit platter for a starter.  I’m thinking something with apples for dessert. . .

Sunday:  Party Leftovers!

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