I started with the recipe for Chicken and Parsley Noodle Soup on page 39. I always try to keep a few chicken thighs in the freezer, and was able to find 4 thighs right away. I boiled them still frozen to make my broth while I harvested and cleaned my last remaining kale.
Everything had to go on hold while I went to my GYN for an ultrasound. The good news is: I apparently don't have cancer. Just another cyst...in case I had let you in on the drama. I'll still be around for awhile. And my shy right ovary made an appearance in the pictures today. Don't ask. I'm fine.
Anyway...when I returned, I finished the soup. I substituted parsnips for carrots (I'm carrotless), and kale for spinach, but otherwise, I was right on. The directions for the parsley noodles was easy to follow as well. And may I say this: FIND AND SAVE THIS RECIPE!!!!! This is the best chicken noodle soup I've ever eaten. My husband and close friend Kathy concur.
Of course, I had to stockpile more of those noodles while the parsley was available, so I whipped up a batch and tweaked it a bit. I added a generous pinch of my dried shiitake powder, and doubled the parsley. I cut the first two slabs into wide noodles and set them to dry, then made wild mushroom ravioli out of the last two slabs. Here's the evidence:
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| Ravioli and Noodles |
For the ravioli: make the parsley noodles according to the recipe, with a generous pinch of shiitake powder in the mix. On the side, saute (in butter) a small handful of chicken of the woods mushrooms and a fair handful of oyster mushrooms with 1/2 minced onion and a handful of parsley. Add a large pinch of dried thyme. Salt and pepper to taste. Spin in a food processor and chill before making the ravioli.
I'm going to freeze mine. I'll report back when I cook them.
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