Yesterday was cold, raw, and cloudy; the perfect day for chicken noodle soup. Some of you asked how I made it, so here goes: Boil four large chicken thighs until tender and shred them. Use enough seasoned water to have at least eight cups of broth. There is no rule saying you have to use thighs, it was just what I had. Any chicken will do. Add about a cup of celery and carrots, chopped fine. They don't have to be this fine, but chopping veggies is a stress reliever for me, so I just keep chopping. I used purple onion here because I had some left over from another dish. I usually use yellow onions, but I'm all about using what's in the frig. There was about 1/2 cup of the onion; you can use more or less. As you can see, this recipe can be adjusted very easily. Half a stick of butter. Butter, only! Don't be using that other stuff. Melt it the bottom of a heavy pot on medium heat. Add the veggies and sauté until tender, about five
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