I hope you all had a lovely Christmas. It snowed here for us on Christmas eve and again Christmas morning. The first white Christmas I’ve had that I think I can remember and with the snow on the mountains outside our window, it felt as though we were living in a Christmas card. Mikey fell asleep surprisingly early on Christmas eve, worn out from the excitement and anticipation I suppose. My husband had to work 24 hour duty on Christmas eve through Christmas morning, but I was awoken at 6.30am Christmas morning by a little boy, who sat up in bed, patted my shoulder gently and said “Mummy….. mummy….. mummy….. presents?”
When his daddy came home from work at around 10am, he decided that instead of going right to sleep, he’d stay up a little longer so that Mikey could open his presents in the morning. I also got a surprise present that I certainly wasn’t expecting, a new lens for my camera! One that I’ve been cooing over for a long long time, the Nikkor 50mm 1.4… I’m very excited about it and used it to take most of our Christmas day photos.
Mikey had a blast opening his presents, he loved each and every one of them. We spent the rest of the weekend building with Tinkertoys, playing marbles and reading stories to a crowd of new stuffed and wooden animals.
For our Christmas dinner, I cooked a roast chicken with thyme roasted potatoes and root vegetables. On Boxing Day (the day after Christmas in Brit-speak) I had the leftover chicken simmering away on the stove to make stock and fresh bread in the oven, the entire house smelled absolutely divine. That evening we ate Chicken Noodle Soup from deep bowls while sat in the livingroom with the Christmas lights still on above the window, the first time I’ve ever cooked it myself and it was delicious. I only ever really remember eating it from a can before and it was certainly not one of my favourite soups. But what to do with all of that wonderful chicken stock and leftover chicken from Christmas day? I think I’ve completely changed my mind about chicken noodle soup now.
You can, of course, make this with your leftover turkey from Christmas and you can also use turkey stock or boxed stock.
Chicken Noodle Soup
Original recipe by Ina Garten
2 Tbsp Olive Oil
1 cup diced celery
1 cup diced carrots
1/2 tsp kosher salt
1/2 tsp ground black pepper
2 quarts chicken stock
2 cups wide egg noodles
3 cups cooked, shredded chicken
1/4 cup chopped fresh parsley
Heat the oil in a large pot over a medium-high heat. Add the vegetables (celery and carrots), salt and pepper, and cook for 10 minutes or until softened.
Add the stock and bring to a boil over high heat, then add the noodles. Cook for 10 minutes.
Add the chicken and parsley, and cook until the chicken is heated through. Serve hot with fresh bread rolls and garnish with any remaining parsley.