Gayle’s Galley
As I am compiling this, we’ve just experienced a horrible winter storm. With freezing temperatures, I think of comfort food and specifically a hot bowl of homemade soup. In the Galley this month is my recipe for an easy version of Chicken Noodle Soup.
And, it’s always a good time for a wonderful cookie recipe to add to your collection. I want to thank Helen Haresign for sharing one of her favourite recipes with us - Christmas Cake Cookies. Helen notes … “Every bite is chock-full of candied fruit and nuts. These cookies were enjoyed at December CoM meeting.”
Chicken Noodle Soup
4 skinless, boneless chicken thighs or breasts (approx 400 g)
2 cartoons of low sodium chicken stock (900 ml x 2)
1 large carrot, diced or sliced (approx 180 g)
1 medium size white onion, chopped (approx 113 g)
1 celery stalk, diced (approx 52 g)
1 large bay leaf
1/2 tsp pepper
Salt to taste
1 c extra fine egg noodles (approx 105 g – I use the No Name noodles)
Instructions:
Put everything, except the noodles, into a large soup pot. Bring to boil. Boil 1 minute and reduce to a gentle simmer. Cover kettle with lid. Simmer 2 hours. Occasionally give it a stir. With slotted spoon, remove chicken, from the broth. Dice or shred the meat and return chicken to the pot. Bring to boil. Add the egg noodles and simmer until noodles are tender. Serve soup piping hot. Refrigerate leftover soup or freeze.
NOTE: This makes a very thick soup. If you prefer a less thick soup add more chicken broth. I’ve included the approximate weights for the ingredients as a guide. If you like thicker noodles, adjust your cooking time and the amount of broth.
Enjoy!
Gayle
Christmas Cake Cookies
(adapted from Chatelaine magazine, 1998)
Makes approx. 60 cookies.
Ingredients:
1½ cup all-purpose flour
¾ cup brown sugar
½ tsp of each cinnamon, baking powder
¼ tsp allspice
½ cup melted butter, cooled
2 eggs, lightly beaten
¼ cup brandy or rum; OR just orange juice
2 cups pecans, toasted and coarsely chopped
2 cups raisins (I used 1 cup golden and 1 cup sultana)
2 cups chopped candied fruit (any combination you prefer e.g. cherries, peel, citrus, pineapple, dates, ginger)
Instructions:
Heat oven to 375F
Cover baking sheets with parchment paper.
In large bowl, mix together flour, sugar, baking powder and spices. Stir in butter, eggs and brandy. When evenly mixed, stir in nuts and fruit.
Drop by heaping teaspoons, about 2 inches apart on baking sheet.
Bake for approx 12 to 14 minutes until golden. A slight imprint should remain when touched by a finger.
Cool cookies on rack.
Store in airtight container for up to a week, or freeze