-cooked, shredded chicken in the freezer (leftover from when I made White Chicken Chili)
-chopped veggies waiting in the fridge (chopped ‘em up this weekend!)
When I got home, I simply tossed my chopped leeks, carrots, and celery in some EVOO and sautéed, then added mushrooms and garlic for a couple more minutes, before adding two cans of reduced-sodium chicken broth, thyme, salt, pepper, and a bay leaf. I also stirred in my cooked, shredded chicken, which I had thawed. After letting this mixture simmer for 15 minutes, I added in 2 cups of dry egg noodles and let it continue to simmer for around 8 minutes, until the noodles were cooked. The original soup recipe calls for quick-cooking barley, and when I opened my pantry I realized I did NOT have quick cooking barley, and wasn’t in the mood to wait 75 minutes for my barley to cook, so 8-minute egg noodles it was!
I loved mushrooms and leeks in my chicken noodle soup! On the side, the hub and I split a tuna sandwich with melted Swiss cheese on whole wheat bread. Next time I would have a heavier hand on the seasonings (and I definitely doctored it up a bit after tasting it!).
My rating: 7.5/10.
And for the record, yes, I did have a soda on the side.
. Currently listening to: All I Want – A Day to Remember.