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Recipes
Chicken Noodle Soup
What You’ll Need: Serves 6
o 1/4 lbs. boneless, skinless chicken breast
o 1 tablespoon olive oil
o Large cloves garlic, peeled
o 1 medium onion
o 6 cups chicken broth (three 16-ounce cans)
o Cups of cold water (fill up one of the empty cans)
o 2 medium carrots (11/2 cups chopped)
o 2 stalks of celery (1 cup chopped)
o 1 turnip
o 1 teaspoon dried dill leaves
o Salt and freshly ground pepper to taste
o 8 ounces egg noodles
Optional: 1/8 teaspoon cayenne pepper, corn
Garnish: chopped parsley
What You’ll Do:
1. Slice the chicken breast into half-inch strips. Then slice across the strips so there are half-inch pieces. Put the chicken into a small bowl. Wash the cutting board, knife, and kitchen counter with hot, soapy water to remove the raw chicken juice. Wash your hands well and proceed.
2. Mince the garlic or mash it into a garlic press. Chop the onion.
3. Put a soup pot on the stove over medium heat. Add the oil and stir so it covers the bottom of the pot. Put the chicken in the pot and sauté for a few minutes until it starts to brown. Stir and continue cooking for a minute or two. Add the garlic and onion; stir, and sauté until soft.
4. Pour in the broth and water; let the soup simmer over low heat while you chop the vegetables. Slice the carrots in half, lay the flat side on the cutting board, and chop into quarter-inch semi-circles. Slice the celery into quarter-inch slices. Cut the turnip into quarters, then into quarter-inch slices. Add the veggies and dill to the pot.
5. Cover and simmer for 30 minutes. Meanwhile, fill a pot or large saucepan half full with cold water. Bring to a boil over high heat and add the noodles. Cook according to the directions on the package. Put the colander into the sink. When the noodles are tender, carefully (have an adult present) drain the noodles into the colander.
6. We’re cooking the noodles separately because they’ll soak up too much broth if we put them in the soup to cook. Taste the soup and add salt and pepper. (Chicken soup usually needs quite a bit of salt.) To serve: Place a handful of noodles into a soup bowl. Ladle some soup into the bowl and top with chopped parsley, if you have it.
Tools:
o Small mixing bowl
o Soup pot or large saucepan
o Measuring spoons
o Cutting board
o Chef’s knife
o Pot for pasta
o Colander
o Soup ladle
By: Anne Vassal
o 1/4 lbs. boneless, skinless chicken breast
o 1 tablespoon olive oil
o Large cloves garlic, peeled
o 1 medium onion
o 6 cups chicken broth (three 16-ounce cans)
o Cups of cold water (fill up one of the empty cans)
o 2 medium carrots (11/2 cups chopped)
o 2 stalks of celery (1 cup chopped)
o 1 turnip
o 1 teaspoon dried dill leaves
o Salt and freshly ground pepper to taste
o 8 ounces egg noodles
Optional: 1/8 teaspoon cayenne pepper, corn
Garnish: chopped parsley
What You’ll Do:
1. Slice the chicken breast into half-inch strips. Then slice across the strips so there are half-inch pieces. Put the chicken into a small bowl. Wash the cutting board, knife, and kitchen counter with hot, soapy water to remove the raw chicken juice. Wash your hands well and proceed.
2. Mince the garlic or mash it into a garlic press. Chop the onion.
3. Put a soup pot on the stove over medium heat. Add the oil and stir so it covers the bottom of the pot. Put the chicken in the pot and sauté for a few minutes until it starts to brown. Stir and continue cooking for a minute or two. Add the garlic and onion; stir, and sauté until soft.
4. Pour in the broth and water; let the soup simmer over low heat while you chop the vegetables. Slice the carrots in half, lay the flat side on the cutting board, and chop into quarter-inch semi-circles. Slice the celery into quarter-inch slices. Cut the turnip into quarters, then into quarter-inch slices. Add the veggies and dill to the pot.
5. Cover and simmer for 30 minutes. Meanwhile, fill a pot or large saucepan half full with cold water. Bring to a boil over high heat and add the noodles. Cook according to the directions on the package. Put the colander into the sink. When the noodles are tender, carefully (have an adult present) drain the noodles into the colander.
6. We’re cooking the noodles separately because they’ll soak up too much broth if we put them in the soup to cook. Taste the soup and add salt and pepper. (Chicken soup usually needs quite a bit of salt.) To serve: Place a handful of noodles into a soup bowl. Ladle some soup into the bowl and top with chopped parsley, if you have it.
Tools:
o Small mixing bowl
o Soup pot or large saucepan
o Measuring spoons
o Cutting board
o Chef’s knife
o Pot for pasta
o Colander
o Soup ladle
By: Anne Vassal
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