...and a couple of hours later, it turned into this:
I love the foodgawker website and plan on making many more recipes that I've already bookmarked for future kitchen forays.
Here's the recipe for either of the two readers who stumble my way:
Hearty Winter Chicken Noodle Soup
3 chicken quarters or thighs (about 2 lbs total)
4 cups water
1/2 cup chopped celery plus 2 stalks, thinly sliced
4 medium carrots, sliced into coins
3 medium onions, diced
1/2 cup frozen peas
2 cups milk
2 tbs all-purpose flour
2 tbs chopped fresh parsley
1 tsp salt
2 tsp fresh thyme, chopped (reduce to 1 tsp if using dried)
1/4 tsp white pepper
1 bay leaf
4 oz (1/4 package) dried medium or wide noodles
Directions: Skin the chicken, rinse and pat dry with paper towels. Place the chicken, water, 1/2 cup chopped celery, parsley, salt, pepper, thyme and bay leaf in a Dutch oven or stock pot. Bring to a boil and then reduce heat. Simmer, covered, for 30 minutes.
Add the sliced celery, carrots, and onions; cover and simmer for another 30 minutes or until the chicken is tender and no longer pink. Turn off heat, remove chicken with a slotted spoon and set aside to cool. When cool enough, debone the chicken, discard the bones and chop the chicken; set aside.
Heat the soup to boiling. Add the noodles; cook for 5 minutes. Stir in 1 1/2 cups of the milk and the peas. Combine the remaining 1/2 cup milk and the flour in a screw-top jar and shake until smooth (or whisk together in a bowl); stir into the soup. Cook, stirring, until thickened and bubbly. Stir in the chicken and cook for another minute or two to heat through.
This recipe was good, but not great. I'm not sure if it's the peas or carrots or both, but there's a sweetness I don't care for. Anyone that knows me knows that I don't like sweet things that aren't supposed to be sweet, i.e. honey-baked ham, maple-glazed turkey, etc.
Better luck next recipe!
