by VeganYumminess on Monday, October 15, 2012
Monthly Archives: October 2012
Roasted Butternut Squash with Kale and Almond Pecan Parmesan
Competition Chicken Soup
Protein Pumpkin Muffins
Pumpkin protein muffins perfect anytime of day. A great swap for overprocessed pre-workout bars. by fkabariti07 on Monday, October 15, 2012
Healthy Appetizers: Big M’s Grilled Orange Lamb Kabobs
4 / 5 Stars | 2 Reviews
by Marcus Hender
“Orange liqueur and orange juice is used to marinate coriander seasoned lamb meat, and then the marinade is boiled to make a sweet orange sauce to serve with the fresh orange and lamb kabobs.”
Raw Pumpkin Cheesecake
A delicious, healthy, and raw alternative to the holiday favorite. by fitandfuel on Sunday, October 14, 2012
Healthy Appetizers: Pico De Gallo
4.34 / 5 Stars | 222 Reviews
by grneyedmustang
“An authentic Mexican salsa made with tomatoes, onions, and jalapenos. Serve with tacos, nachos, black beans, refried beans, or your favorite Mexican dish!”
Healthy Appetizers: Mango Salsa
4.65 / 5 Stars | 179 Reviews
by IYENGAR21
“This spicy, fruity blend of fresh ingredients will turn any dish into an exciting new favorite!”
Healthy Appetizers: Grandma Oma’s Pickled Okra
4.62 / 5 Stars | 42 Reviews
by Lorelei Rusco
“Grandma Oma always made these, and I still do. They are a welcome change on a relish tray.”
chicken noodle soup
There are about as many recipes for chicken noodle soup as there are people who enjoy it, which is everyone. Well, everyone but me. I understand that announcing that one does not like chicken noodle soup is tantamount to saying that one dislikes comfort, thick sweaters on brisk fall days, well-padded shoes for long walks and sips of tea from a steamy mug. I get this. But in my defense, I am not the one who broke it.
I cannot take responsibility for delis that keep a batch of soup at a low simmer 24/7, until the noodles are gummy and the bits of chicken taste like death itself. I find it depressing that few recipes on the first three pages of Google results for chicken noodle soup image that one might want to make it from scratch, that an “old fashioned chicken noodle soup” recipe on one of the largest food websites out there has you begin with eight cans of low-sodium chicken stock. I am equally suspicious of chicken soups that have you cook the chicken to a point beyond repair and then discard the meat, because my inner Depression-era granny (frankly, outer, too, on days where I don my aforementioned thick cardigan and padded shoes) would fall over at the thought that people cook a chicken only not eat it, and therefore, maybe so should we. I am uninspired by soups that have you cook the chicken so briskly in the name of saving it for later leaving just a pale, weak broth behind. And with this, what happened is what always happens when I attempt to explain in great detail why I have no love for a certain dish: I ended up making it anyway.
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