The cool, crisp air and bright moonlight inspired me to make a nice warm pot of chicken noodle soup. I must admit that I've never made chicken noodle soup entirely from scratch before, so this was really an experiment. I thought it turned out well, so I've decided to own up to my soup-making and declare this recipe "Harvest Moon Chicken Noodle Soup."
1 Tbsp. butter
7-8 cups homemade chicken stock (low-sodium canned will do in a pinch)
1/2 small yellow onion, finely chopped (gotta hide the onion from Mr. valleywriter!)
2-3 celery stalks, chopped
3 carrots, chopped
2 bay leaves
1/2 tsp. sage
1/2 tsp. tarragon
1 1/2 tsp. fresh ground pepper
Salt to taste
1 1/2 - 2 cups cooked chicken, diced or ripped up
2 cups whole-wheat wide noodles
1-2 Tbsp. cornstarch mixed in warm water, if desired (for thicker, hardier soup)
In a large pot, melt butter. Saute onion and celery 3-4 minutes. Add chicken stock, carrots, bay leaves, sage, tarragon, pepper and salt. Bring soup to a simmer and continue simmering for about 20 minutes or until vegetables are tender-crisp. Add chicken and whole-wheat noodles and cook about 10 more minutes until noodles are tender. Stir in cornstarch and water mixture to thicken soup, if desired.
Serve with warm ciabatta or french bread. Yum!