Hearty “drunken” chicken noodle soup is what the doctor order. Accompany with a vodka cranberry to enhance and bring forth flavors and all your taste buds. Carrots, celery, garlic, thyme, parsley bay leaves provides this very own Cook and Booze flavors for this make-ahead dish. Soup and booze, Why not? This is Cook and Boo
2 tablespoons olive oil
1 cup carrots, sliced thin
1 cup yellow onion, diced small
1 cup celery, sliced thin
2 small potatoes
2 garlic cloves, minced
5 cups chicken broth, plus more if desired
2 bay leaves
1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
1/2 teaspoon dried oregano
1 teaspoon pepper
1 tablespoon dill
2 cups egg noodles
2 chicken breast thin sliced (to save time use rotisserie chicken)
2 tablespoon fresh flat-leaf parsley, finely chopped
1 tablespoon lemon juice, optional
salt, to taste
- Large Dutch oven or stockpot, add oil and heat over medium high heat to warm.
- Add carrots, celery, onion, potatoes, and sauté for about 7 minutes, or until vegetables begin to soften.
- Add garlic and sauté for another 1 to 2 minutes.
- Add sliced chicken and cook until no longer pink.
- Add chicken broth, bay leaves, thyme, oregano, pepper, and bring to a boil. Allow mixture to boil gently for about 5 minutes. Cover and simmer for 15 minutes or until vegetables are fork-tender.
- Add the egg noodles and to the mixture cover for 10 minutes or until noodles are soft and cooked through. If the overall liquid is lower than you like and you prefer more broth, adding a cup or two of water is okay.
- Add rotisserie chicken, parsley, lemon juice (brightens up the flavor), and boil for 1 to 2 minutes, or until chicken is warmed through. Taste soup and add salt to taste.
- Remove bay leaves, and serve immediately.
Vodka with cranberry juice and a splash of sprite
- 2oz Vodka
- 4oz Cranberry juice
- 1oz sprite
- Squeeze lime
- Crushed ice