Bapas Chicken Noodle Soup

This was my father’s chicken “doodle” soup recipe. (Doodle was a nickname for one of his grands). He’s been gone for 21 years, but this recipe is just as good as it was in my childhood.

Step: 1

Melt butter in a large Dutch oven over medium heat. Add onion and celery; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add water, chicken, carrots, bouillon, marjoram, pepper and bay leaf and bring to a boil. Reduce heat and simmer until vegetables are tender, about 25 minutes. Remove bay leaf.

Step: 2

Stir in egg noodles and parsley, increase heat, and bring to a boil. Reduce heat and simmer until noodles are tender, about 10 minutes.

Per Serving: 181 calories; protein 15.1g; carbohydrates 11.4g; fat 8.1g; cholesterol 55.3mg; sodium 363mg.

The word “stew” can refer to both a dish and a cooking method. Stewing makes not fast cooking chunks of meat, vegetables or beans in a tastefull liquid . It’s similar to braising, instead it makes have a few notable differences. The meat is chopped into smaller pieces instead of being processing menu whole , and the liquid all of it covers the contents in a stew as different to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking meal that warms you up on a freezing , winter day. It’s true ; a bowl of classic beef stew can make warming featured food , but stew’s comfort factor goes way beyond preserving you from the chill . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the ultimate comfort food, no matter the weather.