so, i stayed home sick today- gnarly sinus infection... but anyway, so when i went to Target to pick up my Rx, i thought about buying some chicken noodle soup but decided against it because i still had another serving of chili left over [btw, that stuff just keeps getting better and better!]. so i came home, as the snow was starting to stick- we're expecting 6-10 inches by tomorrow midday- loaded up on my meds, and hopped back in bed with a yummy cup of tea to watch "about a boy"... when it was over, i was starving but wasn't feeling like the chili was going to be a smart idea, and thought to myself, "why didn't i buy that g-d chicken noodle soup?!" - my body needed something brothy... so i decided to experiment. here are the results:
clean out the fridge veggie soup:
2 cups low sodium chicken broth [was left over & frozen]
1 shallot, dice
1/4 red bell pepper, rough chop
1/4 yellow bell pepper, rough chop
1/4 orange bell pepper, rough chop
handful baby portobello mushrooms, slice
handful baby carrots, rough chop
1 clove garlic, smashed
~ 1 tsp fresh thyme
1 tbsp olive oil
s+p to taste
dash of red wine vinegar
fresh chives
heat olive oil in med saucepan over med-high heat. add shallot, peppers, and carrots- saute until slightly caramelized. add mushrooms andgarlic. when you can smell the garlic, add the thyme and s+p. add chicken stock and when it all starts to bubble, drop the temp to med-low and cover for about 15 minutes. taste and re-season if needed and add dash of red wine vinegar. lemon juice or zest would work well also- it was just begging for a little quick of acid. i served with fresh chives and a slightly buttered piece of warm cornbread because i happened to have those things in the house at the time.
so, maybe this wasn't mom's chicken noodle soup, but man did it hit the spot! i might try this soup again this weekend with a little additional vegitation and some chicken... we'll see.
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