Tonight’s dinner was inspired by one of my best friends, my maid of honor, my aunt but really big sister Lynette. It wasn’t so much inspired as suggested, but hey-I’m the artist here and I’ll take artistic license.
Way back when, Nettie kinda saved my life. When I was with the super duper jerk boyfriend of last blog, she would have me and only me over for dinner with her now husband. Every Tuesday, we watched some crazy ass shit on FX and had dinners of varying ethnic backgrounds. Sometimes tikka masala, sometimes pad thai, when we felt like our cholesterol could take the hit a seafood lasagne. But it was always delicious and it was always our time. Even after I’d bought my new house and hit a 4 year dry spell, Nettie was there. She and my uncle Kurt and I would talk about whatever was going on, however mundane or exciting. It was usually the night I looked forward to most during the week. When I was a single girl, my social life was sometimes more busy during the week than on weekends. And that was OK with me.
Now, we send emails during the week, and sometimes text on Friday nights to make sure we both made it through the week-OK, to check and see if the other one is drinking wine too. Those emails aren’t as frequent as they used to be, but that’s OK. Even if we’re not as communicative as we used to be, I know if anything ever happens to me, she’s my girl. To counsel me. To make fun of me. To accept multiple texts of me in various outfits to pick which one I wear. She’s a pretty funny and awesome lady, and I’m super glad she’s my aunt-sister. Now, on to her meal!
Makes over 12 cups!
- 1 tablespoon olive oil
- 6 skinless, bone-in chicken thighs
- 1 yellow onion, chopped
- 2 garlic cloves, minced
- 2 large carrots, sliced
- 1 celery stalk, diced
- ⅓ cup plain | all-purpose flour
- 2 tablespoons fresh chopped parsley
- 1 chicken bullion cube, crushed (or 2-3 teaspoons vegetable stock powder)
- 1 good pinch of salt (adjust to you taste)
- 4 cups chicken broth
- 5 cups 2% milk*
- 10 ounces | 300 grams uncooked egg noodles or pasta of choice
- ⅓ cup frozen peas
- Heat the oil in a large pot over medium heat. Sear the chicken thighs on both sides until golden (about 3 minutes each side). Add the onion, garlic, carrots, celery. Sauté for another 5 minutes until the onion becomes transparent and the celery just begins to soften. Add flour, parsley, crushed bullion cube (or vegetable stock powder), and salt. Mix all of the ingredients through and allow to cook for a further 3 minutes.
- Pour in the broth; mix everything together thoroughly; increase heat and bring to a boil for about 4 minutes (the broth will begin to thicken). Reduce heat, partially cover the pot with a lid, and allow to simmer for 20-25 minutes or until the chicken is cooked through.
- Transfer chicken to a plate and shred the meat; discard the bones.
- Add the chicken back into the soup along with the milk and noodles (or pasta). Bring to a boil and allow to cook for 6-8 minutes until the noodles are JUST beginning to soften. Add the peas and continue to cook until the peas are cooked and the soup has thickened.
- At this point, taste test the soup and add extra salt or pepper or stock powder if desired to suit your tastes.
Nom nom, guys! Next time, I’m probably going to talk about the last few books I read. I’ve been on a kick lately, and the last one I finished was really thought provoking for me, even though I realize it may not be for everyone.