Just when I thought winter was at last coming to a close, these past few days have brought on a new level of chill intimidating us out out playgrounds and outdoor activities.
Rain, sleet, grey covered skies – have us running home from school and playing dinosaur games late into the afternoons with the kitchen warm with a bubbling pot of chicken soup, the scent of carrots, beans, chicken, thyme and onions drifting throughout the apartment.
This is an easy dish, and I always make this after a roast chicken dinner – just roast the bones, sautee some onions and herbs, and cook it in water until the meat falls off. Drop in some noodles and you have a wonderful comfort meal for cold grey days.
One bowl of this noodle soup is a complete meal, with complex carbs, DHA Omega 3 Fatty acid, Protein, Calcium, Iron, Beta-Carotene and other good things.
And hopefully, next week will bring some sunlight to our corner of the world.
Noodle Soup with Lima Beans, Chicken and Carrots
Leftover roast chicken bones, with two whole chicken legs, or 4 whole chicken legs if you are not using leftover chicken bones
1 tablespoon canola oil
1 tablespoon sesame seeds
2 carrots, peeled and diced
1 onion, peeled and diced
1 sprig of 1 tablespoon of thyme
2 bay leaves
2 tablespoons soy sauce
1/2 cup frozen or fresh lima beans or edamame beans, thawed
Salt and peper
200 grams or 1/2 pound (or 1 cup) Dried rice noodles or buckwheat noodles
1. Preheat oven to 360 degrees. Place chicken bones on a baking tray and roast for 30 minutes until golden.
2. In a large pot,hear the oil and saute the onions for 5 minutes until translucent. Add the chicken legs and saute for 5-7 minutes until golden on all sides.
3. Add the carrots, chicken bones, thyme, bay leaf. Stir, then add enough water to completely cover the bones and vegetables, about 4-6 cups water.
4. Bring to a boil, then cover and let simmer for 45-90 minutes. Add the sesame seeds, lima beans or edamame and soy sauce.
5. In another pot, fill with water and bring to boil. Cook noodles following instructions, drain and divide unto serving bowls. Ladle the soup with the stock, chicken and vegetables and serve.