Call me C.R.A.Z.Y but I made soup today for lunch. Yes, it was 103 degrees yesterday. Yes, it is supposed to be 106 today. Yes, we have had 37 100-degree days and 30 of those have been consecutive. But, I made soup...
I can only have so many salads and sandwiches for lunch and I wanted something hearty but light. And I did not slave away making this, from start to finish it was about 20 minutes. I used carrots and onions from our garden (that I keep frozen) and low sodium chicken broth. The thyme made it savory.
The soup was satisfying and it helped that I sat in my air conditioned house while eating it!
~thyme chicken noodle soup~
4 c. low sodium chicken broth
4 c. water
1/3 c. lime juice
1 small yellow onion, finely chopped
2 carrots, peeled and sliced
2 celery stalks, sliced
2 tsp. dried thyme
1 tsp. garlic powder
2 c. shredded, cooked chicken
1/2 lb. angel hair pasta
Salt and pepper
In a large pot, bring the broth, water and lime juice to a boil. Add the onion, carrots, celery, thyme and garlic powder and return to boil.
Add the chicken and angel hair and cook at a gentle boil for 9 minutes. Season with salt and pepper.
2 comments:
Too funny, I had soup too today, despite the 98-100 degree wheather! I was thinking the same thing, I don't want another sandwich again! Mine was southwestern black bean.
We just moved to Okinawa, Japan where the average temp is always above 70, but this soup looks great to me! :) Thyme and chicken is a lovely flavor combination.
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