Delicious and Easy=Soup

I cook my own meal because I’m living apart from my family since I was 17. When I was a teenager, I often skipped to eat meals or ate ready meals. It is because I thought that cooking might be difficult and time-consuming, so I didn’t like to cook my meal.  As a result, I couldn’t maintain my nutrition balance, and I was repeatedly sick. At the time, I realized that eating is a very important factor when I live my life.

However, I didn’t know where to begin when I found some information about cooking because many recipes are required a lot of time and ingredients. Eventually, I called my mother for advice about cooking. She recommended various soup recipes because this recipes are just composed chopping and boiling. Also, I can put all kinds of ingredient into a pot with water. Most importantly, soup recipes are really easy and delicious.


(Recently, I cooked a cream soup, a cauliflower soup, and a tomato soup.) 

If you want to start cooking, you try to cook a soup. When you cook a soup, you don’t worry a failure because you just put chopped ingredients into boiling water;In addition, you just use remaining ingredients in your fridge. The reason is why I strongly recommend the menu.


(Homemade chicken noodle soup [Photograph]. (2016, December 6). Retrieved from

Especially, I recommend “a quick and easy chicken noodle soup” because the recipe is really easy and delicious. When I was sick, I cooked the soup instead of other dishes. The soup is needed short time, but the taste is really good. Sometimes, I cook the soup without noodle, and I use chicken stock instead of real chicken.


  • 1 Whole Chicken
  • 3 qt. low-sodium chicken broth
  • 6 carrots
  • 4 stalk celery
  • 3 medium onions
  • 5 black peppercorns
  • 1 clove garlic
  • 10 sprig parsley
  • 2 sprig thyme
  • 1 bay leaf
  • 2 tbsp. unsalted butter
  • 4 leeks
  • 1 tsp. salt
  • 1 tsp. fresh-ground pepper
  • 3 c. medium egg noodles


1.Make the stock: Place the chicken and chicken broth in a large stockpot and set it over medium heat. Roughly chop 2 carrots, 2 celery ribs, and 1 onion and add to the broth. Add the peppercorns, garlic, 2 sprigs of parsley, thyme, bay leaf, and enough water to just cover the chicken. Bring the broth to a boil, reduce heat to a simmer, and cook until the chicken is very tender — about 1 1/4 hours — skimming the surface periodically. Remove the chicken and place in a large bowl. Strain the broth through a very fine sieve into a large, clean bowl or stockpot. Discard the vegetables.

2.Make the soup: Skim any fat off the top of the strained broth and discard. Slice the remaining carrots, celery, onions, and leeks into 1/4-inch-thick pieces and set aside. Remove and discard the skin and bones from the chicken, cut meat into 1/2-inch pieces, and set aside. Chop the remaining parsley leaves and set aside. Melt the butter in a large Dutch oven over medium heat. Add the vegetables and cook until the onions are translucent — about 7 minutes. Add the chicken, the reserved broth, salt, and pepper. Simmer the soup until the vegetables are tender — about 1 hour. Stir in the egg noodles and parsley and cook until the noodles are tender — about 10 more minutes.

Reference List. 


Homemade chicken noodle soup [Photograph]. (2016, December 6). Retrieved from


Quick and easy chicken noodle soup [Video file]. (n.d.). Retrieved from


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