October 7, 2013
At the end of last week I shared with you what is quickly becoming my favorite roast chicken recipe, and I promised a follow up post with a chicken soup that could be made with the leftovers, if you had any. While you could just as easily make a traditional chicken noodle soup following the same instructions, I decided I wanted to give my soup a little kick this time around with a few Asian flavors – ginger, lemongrass, and just a hint of Thai chile. It sounded like the perfect match for a chicken and rice soup, and I agree even more so with that sentiment now that I’ve devoured a large potful of it. (more…)
January 3, 2011
The weekend before Thanksgiving, as I was preparing my shopping lists and getting prepared for the holiday feast, I made a bit of chicken stock to use in my gravy and stuffing. The house filled with the wonderful aroma and had me craving chicken noodle soup. So after I portioned out what I needed for Thanksgiving dinner, I set aside enough to make a pot of chicken noodle soup for my husband and I to enjoy. Not content to only have soup, I used a leftover baguette and some frozen Velveeta cheese to make mini grilled cheeses for us.
Lucky for me, I froze a few bowls of the soup, because I knew they would go to waste in the refrigerator with the impending Thanksgiving feast. This past week, instead of enjoying my vacation, I’ve been in bed with the flu, and I have to say the chicken noodle soup does indeed make you feel better. (more…)