If you were able to read my latest post then you would have noticed Justin's departure to become one with his dirt bike, and man-up in the dunes. And while I miss him something fierce, my door is always open for company (or rather to keep me company) over the weekend. Who better to squeeze into my life than my "mamacita". She is extremely easy going with my ups and downs and kinda rolls-with-the-punches. I don't worry about my looks because she pretty much looks the same. And our slippers are no stranger as you will most likley find us in them, and our makeup set aside for another time.
Mostly though we like to cook together. I owe every bit of my domestic character to my mom. She taught me all the basics and while it was essential in being a good cook, my servants heart would be what made me a great cook. I can only hope that my daughter will love to cook, serve, and have a passion for it as much as I do.
We have shared some really great meals this weekend but one in particular stuck true as we married her old ideas with some of my new ones. We were both craving something hearty and comforting, but because of our lax dress code, a trip to the store was out of the question.
Maybe some of these ideas are familiar to you, maybe not. But at least take the time to read this recipe and be excited to take away a little old tip from my beautiful, very young (at heart) mom.
|Chicken noddle soup with roasted veggies|
Now before you judge this as "just another chicken noodle soup recipe" bear with me.
A few tips
|I like to roast the chicken along with the carrots and onions. It gives this soup a rich beautiful flavor.|
|The key to this soup was my moms simple tip in shredding the potatoes. The starches are released better that way, making the soups texture thick and silky.|
|Don't just pick those roasted veggies off the sheet pan, add every bit of the juices it cooks in.|
|Angel hair pasta is a great add as it tends to remind me of the old fashion chicken noodle soup.|
|My beautiful Mama!|
Chicken Noddle Soup With Roasted Veggies
2 chicken breasts
1 cup carrots, chopped
1 cup onion, chopped
1/2 cup celery, chopped
2 small potatoes, shredded
6 cups quality low sodium chicken stock
Tb fresh thyme leaves
1 cup Angel hair pasta broken into 3 inch pieces
1 cup frozen peas
salt and pepper
Preheat oven to 350
On a medium size baking sheet place chicken breast, carrots, and onions. Drizzle with olive oil, salt and pepper and fresh thyme; Make sure all is coated well. Roast chicken and veggies for 25-30 or until chicken is no longer pink in the middle; Remove from oven and set aside.
In large stock pot on medium heat add 2 tablespoons olive oil along with shredded potatoes and celery. Cook about 5 minutes. Note: Cooking the potatoes to long will cause gumminess. Add the roasted veggies and chicken stock; Bring up to a simmer. Meanwhile dice chicken in bite size pieces and add to soup. Bring up to a light boil and add pasta and season with salt and pepper for desired taste; Cook just until pasta is al dente. Right before serving add the frozen peas. Enjoy!
The best part about this weekend was not this amazing soup, but rather the sweet precious time I had with my mama, and the lovely touch she has in my life.