3/4# of chicken thigh meat
1/2 red onion - chopped
2T butter
2T mild white balsamic vinegar
1-2c chopped celery and tops
1 carrots - sliced
1 clove elephant garlic - minced
2qts. water
2± chicken (or beef) soup base
a couple handfuls of wide noodles
Today was a long day and chicken noodle soup sounded good. I started by cutting the chicken into bite size pieces and sautéing the meat with a little of the onion in the butter and vinegar. When starting to brown well, add a little water until it all evaporates and browns further. Repeat this browning and water process several times until the pan and the meat are nicely browned.
Add the remaining ingredients, except the noodles. Simmer, stirring the pot to blend all the brownings into the water. Ideally, you want to use chicken soup base, but unfortunately I didn't discover I had run out that until this was simmering. Decided to go with the beef this time, since I've never been one to dash to town for just a couple forgotten items. Much better to just improvise. :-) Simmer all this for 20 minutes. Add the noodles and simmer until those are done the way you like them. Great with a salad or some crusty garlicky bread. . .Lin
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