Mornings are getting nippier our side of the world. It's time once again to whip out heavy stews and filling soups.
To start things off, am sharing with you this Chicken Noodle Soup recipe. It will surely warm you up - both tummy and heart because memories of childhood start flooding back with each rich mouthful. So flexible too. You can use any type of noodle you have in your pantry: macaroni, elbow, flat egg noodles, gnocchi, etc. and will still deliver the same satisfying result. You can clear out your refrigerator with left over veggies and meat bones. I added a left-over pork bone for this batch.
Procedure and Ingredients (serves four people as the only dish plus a little extra for snack or breakfast)
The ingredients.
- Get a gallon bag, place 2/3 cup flour, season with salt and pepper. Place 1.5 - 1.8 pounds of boneless chicken breasts. Toss a little so all parts of the chicken are coated with the flour mixture. You can use bone-in but it's just a bother to remove the bones when you shred the cooked meat.
- Heat a pan with 3 tablespoons of cooking oil then brown the chicken breasts. You're not frying them so 3 minutes per side would suffice.
