|Taken this morning outside of my Apartment on my way to work|
The worst thing about all of this is that the forecast is calling for 65º F weather later in the week (bye bye snow!)
|This was the accumulation yesterday around 2 PM EST|
My mom loved soup and usually made it during the week to have for lunch and with dinners. I learned to cook through helping out and can now make a mean Chicken Noodle Soup. I don't have exact measurements for this recipe but here it is anyway.
Note: Vary the ingredients to taste, that's the best part of cooking and I only know how to make soup in large quantities.
4 Chicken Thighs
1 Box of Chicken Broth
2 Chicken Bouillon Cubes
Noodles (egg, stars, alphabets)
Combine all of the ingredients and cover with water. Bring to a boil and then reduce heat and simmer for at least 2 hours but longer is better. Drain liquid into a separate pot and remove Chicken Thighs. Remove meat from bone and discard bones and skin. Return chicken meat and veggies back to the stock and put back on low heat. Skim any fat that may accumulate. Cook noodles according to package directions drain and rinse with cold water to stop cooking. Mix into Soup. Serve. (Makes a lot)
Now from there I doctored it up. I added a bouquet of Rosemary, Thyme, and Sage as well as a pierced lemon to add additional flavor while the broth was simmering.
|Stock bubbling away.|
|Mirepoix of Onion, Carrot and Celery|
Now the quantities of veggies are vague because it's to taste but mainly its 1 large onion, 2-4 stalks of celery and 2-4 carrots. Depending on size. Dad helped me with that. He made a good Soux Chef.
|Dad the Soux Chef|
Did you have a good weekend? What do you think about the crazy weather?