Happy New Year! I hope you had a wonderful holiday filled with good food and good company. I took five days off from work to relax and try a few new recipes. And even though I didn’t go anywhere, the time passed quickly!
In addition to eating out (at Xi’an Kitchen and Zazang Korean Noodles) and ordering dinner to go (from Palette Tea Garden), I cooked and consumed a lot of comforting fare, like creamy chicken noodle soup (featured in Southern Living 2021 Annual Recipes) …
Chocolate chunk and pecan pie and vegan chocolate chunk cookies studded with crushed candy canes …
And carnitas taquitos (a mashup of recipes from Cook’s Illustrated and Binky’s Culinary Carnival), among other things. What’s the best dish you ate in the final weeks of 2021?
Recipe adapted from Southern Living 2021 Annual Recipes. This post is sponsored by ABRAMS, as part of the ABRAMS Dinner Party.
- 4 tablespoons unsalted butter
- 1 yellow onion, diced
- 3 carrots, peeled and cut into ½"-thick rounds
- 2 celery stalks, diced
- 1½ teaspoons kosher salt, divided
- 4 garlic cloves, minced
- ¼ cup all-purpose flour
- ¼ teaspoon smoked paprika
- 7 cups chicken broth
- 8 ounces extra wide egg noodles
- 4 cups cooked, shredded chicken, white or dark meat
- ½ cup frozen peas, thawed
- ½ cup heavy cream
- 1 tablespoon red wine vinegar
- 1½ teaspoons fresh thyme leaves
- In a large pot, heat butter over medium-high heat. Add onion, carrots, celery and ½ teaspoon salt and cook, stirring occasionally, until tender, about 5 minutes.
- Add garlic, flour and smoked paprika and cook, stirring constantly, for 1 minute.
- Slowly add chicken broth; stir and bring to a boil.
- Add egg noodles and cook, stirring occasionally, until tender, 8-10 minutes.
- Reduce heat to medium-low. Add chicken and peas and cook until heated through, about 1 minute.
- Remove from heat and stir in heavy cream, red wine vinegar and remaining 1 teaspoon salt.
- Divide soup among four bowls and top with thyme.
