Sunday, February 28, 2010

Awesome Frickin Noodle Soup

I admit it has been a long, long time since I ate a bowl of real chicken noodle soup. I think it was during my pregnancy with my daughter, who is now in college, when I had a terrible cold. My mom probably cooked it from scratch with a whole chicken and lots of fresh vegetables and herbs. This version may not be exactly like my mom's, and it certainly doesn't have any animals, whole or otherwise, floating around in it. But I swear it tastes so much like chicken noodle soup that I feel all future colds staying away. It even looks authentic, with a pretty golden color and tiny droplets of oil floating on top. If I could marry a soup, and I weren't already married to a person, this would be the one. That is how fricking awesome this soup is. And for those of you who want to enjoy a nostalgic bowl of health and happiness, here is my Valentine to my Awesome Frickin Noodle Soup. If you make it, please feel free to add the herbs your own Mom or Grandma put in her chicken soup.

one onion, chopped small
4 cloves garlic, minced
olive oil to cover bottom of large pot
2 celery stalks, chopped
2 carrots, chopped
small bunch of Green Swiss Chard, leaves only, torn
1 can chick peas
1 block silken tofu, diced
1/2 tsp sage
1/2 tsp thyme
1/2 tsp. oregano
salt
pepper
water
1/4 lb. thin spaghetti broken into small pieces

Saute onion, garlic, celery and carrot for ten minutes or until celery is soft and carrots are bright. Pour in enough water to fill large soup pot 2/3 full. Add chard, chick peas, sage, thyme, and oregano. Salt and pepper to your liking. Bring to boil, stirring occasionally. Reduce heat and simmer for one to one and a half hours, covered. Bring back to boil, add spaghetti and tofu. Stir. Cook until spaghetti is soft, approx. 12 minutes. Allow to cool slightly. Serve with salad and bread. As with all noodle soups, this one will taste even better the next day.

When anyone asks how you made it, answer the way I do everytime, "with magic and love."

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