Chicken Noodle

Matt was sick. So I made him Chicken Noodle from scratch.

Stock:

Bones and skin of one oven-roasted chicken

2 tablespoons poultry seasoning

Half a white onion

2 celery stalks

2 Turkish bay leafs

4 cilantro sprigs

salt and pepper

1. De-bone and skin chicken. Cut veggies. Make a bouquet garni by tying fresh herbs together with kitchen twine.

2. Cover with water just above ingredients. After mixture comes to a boil, turn it to simmer for 4 hours.

Soup:

Half a red onion

chicken

egg noodles

3. Drain stock and put ingredients in soup. pasta can cook in there. Just make sure to do a rustic chop for onion. 

Drunken Sweet Potato

1 med butternut squash, cubed
1 sweet potato, cubed
1/4 cup sherry
2 garlic cloves, sliced
1 apple, chopped
2 teaspoons cinnamon sugar
1  pinch nutmeg
1 pinch allspice
2 cups chicken broth

1. In med saucepan, cook veggies and garlic for 5 min. at medium heat to sweat them.
2. Add liquid making sure to cover the veggies and turn down heat to simmer for 45 min.
3. Transfer to blender to remove any lumps. Garnish with shredded blue cheese.

Thai

1 carrot, sliced
1 medium potato, large cube
1/4 bell pepper, diced
1 small butternut squash, cubed
2 tablespoons fresh ginger
2 teaspoons ground red chili pepper
2 tablespoons butter
2 cups chicken broth
Salt and freshly ground black pepper to taste

1. Melt butter in saucepan over medium-high heat.
2. When butter is melted, add the veggies and cook for 5 minutes.
3. Cover with broth util veggies are just covered, bring to boil,turn heat to low and simmer for 40 minutes.
4.Pour into blender and add spices. Blend until smooth.