Chicken Noodle And Vegetable Soup

Posted on

Dear Jess,

I have found myself not feeling top notch over the last few days… so my appetite hasn’t been it’s usual open-minded self.

Jason and I were checking out from Sobeys and I absent-mindedly picked up their ‘Inspired’ free magazine. I never have a lot of luck finding good recipes from these, but for some reason (probably because it’s free) I always pick one up when I spot them. Today I am thrilled I did. Normally, my biggest beef with this particular publication comes down to there being more frozen food product placement than recipes. This issue (Spring 2012), however, seems to have a few tasty surprises.

The one we had for lunch today is found on page 40. It caught my attention because it has chicken, noodles and broth. Yes. Chicken Noodle Soup… with veggies. They call it: ‘Noodle Soup with Chicken and Vegetables’, I call it ‘Chicken Noodle and Vegetable Soup’. Either way… it tastes delicious. They instruct you to cook your noodles separately from the veggies and chicken, and to then distribute noodles into four bowls… then the veggies… then the meat… etc etc. It seemed too annoying for no real purpose. Thus, I made it all in one big pot and it was yummy! Make this for sure! It’s perfect for an upset tummy on a windy day.

Chicken Noodle and Vegetable Soup
adapted from ‘Noodle Soup with Chicken and Vegetables’ from Inspired Magazine(Spring 2012), Page 40
6 cups Chicken Broth
200g Chow Mein Noodles (I got Y&Y merk from The Bulk Barn)
1 large carrot, sliced into rounds
1 red bell pepper
1 cup broccoli, cut into 1 inch pieces
The breast meat from one ready-roasted chicken, ripped into thin pieces
4 green onions, sliced
2 tbsp low-sodium soya sauce
2 tbsp sesame oil
1 cup bean sprouts
optional: 1 tsp red chili flakes

1. Add chicken stock to a large saucepan and bring to a simmer. Add carrots, peppers and broccoli to the simmering stock and cook 2-3 minutes or until vegetables are tender.
2. Add Chow Mein Noodles and cook for 3 minutes (or as long as the noodles need to cook.) Remove from the heat.
3. Add chicken, green onions, soya sauce, sesame oil, bean sprouts and chili flakes. Mix well and serve!

Seriously. This soup is such a comfort and really, despite it’s simplicity, is quite tasty.

I hope everything is going smoothly even if it is crazy busy. I love you and miss you and can’t wait to see you again soon!

So Much Love,

Sumber http://lovelettersinapan.blogspot.com/

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *