I'm trying to get back on the wagon with the whole icky diet thing. I know that noodles don't always scream "DIET" but I'm a rebellious soul (Gene says only when it comes to eating and swearing) and I had to ease back into the prospect of healthy eating. Homemade chicken soup always works for me. The broth is filling, much more filling than the calorie count would indicate, the veggies are good and good for me, and the noodles make me feel indulged while less pouty and hateful. Gene likes the last two parts.
You might think that August is the wrong time for homemade soup but, amazingly, here in southwest Missouri it's been unseasonably cool with temps in the 70's. With the air conditioner turned off and the windows open I've actually been chilly in the mornings and evenings. This morning chicken noodle soup seemed the perfect lunch to warm us up while the fresh thyme taste and aroma brought us back into the swing of a warm summer afternoon.
This is my entry for this week's Weekend Herb Blogging created by Kalyn of Kalyn's Kitchen and hosted this week by Genie of The Inadvertent Gardener, fresh thyme being one of my favorite herbs in the whole world.
Chicken Noodle and Fresh Thyme Soup
1 cup unbleached all purpose flour
1 tsp salt
2 Tbsp butter
1/2 cup onion, diced
1/2 cup celery, diced
1/2 cup carrot, diced
1/2 cup red or green pepper, diced
3 Chicken Thighs, skinned
1 qt (32 oz) Chicken Broth
2 qt (64oz) Water
1 Tbsp fresh Thyme leaves stripped from stem
2 tsp fresh Rosemary, leaves removed and minced
Salt and pepper to taste
1. Pulse flour, salt, and egg in food processor until dough forms a rough ball. If sticks, add more flour, if doesn't form, add a little water.
2. Once ball has formed, turn out on lightly flour-covered surface and roll out to 1/4" thickness. Cut into desired width and lengths with a pizza wheel cutter and leave on counter, lightly covered with non-pilled towel to dry for at least 2 hours.
3. In dutch oven, over medium heat, saute' the onion, celery, carrot, and pepper, in butter until soft.
4. Add Chicken broth, thyme, and water, and bring to boil. Add chicken pieces and boil for 30 minutes or until stock has reduced in half.
5. Remove chicken pieces, bone, and dice chicken meat. Return to pot. If chicken stock is too bland, pump up the flavor by adding a Tbsp or two of chicken soup base paste (not bouillon cubes (too salty). I use L.B. Jamison's soup base. Allow to dissolve and then correct seasonings as needed.
6. Bring to boil and drop in noodles a few at a time so they won't stick together. Cook, uncovered for 20-30 minutes or until noodles are cooked through. Garnish servings with additional fresh thyme.
Makes approximately 5 1 1/2 cup servings.
Nutrition per serving: Calories: 259.5, Protein: 19.5 gram, Carbs 23, Fat 6