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 http://www.countryliving.com/food-drinks/recipes/a1870/homemade-chicken-noodle-soup-3996/)
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.
Homemade chicken noodle soup [Photograph]. (2016, December 6). Retrieved from
Quick and easy chicken noodle soup [Video file]. (n.d.). Retrieved from http://allrecipes.com/video/793/quick-and-easy-chicken-noodle-soup/?internalSource=rr_recipe&referringId=3055&referringContentType=video&clickId=right%20rail%205&Analyt