This week’s recipe is not only comforting it is practical and easy. You can make it while you are, well, let’s prefer to call “staycationing” in your home with what you likely already have on hand.
You’ve probably stocked up on chicken and chicken broth or stock, as well as carrots, celery and onions. Don’t sweat it if you don’t have all of these vegetables or if the noodles you have aren’t egg noodles. You can use whatever pasta you have on hand (even spaghetti, if you broke it up into 3-inch pieces). Just try to relax and breathe. Cooking is good for the soul so try to enjoy this time at home in the kitchen with your loved ones.
Oh, as a side note, I’m very sorry I had to temporarily close Marcello’s this week. It was a well thought out and heartbreaking decision, but please know it is only TEMPORARY due to the current circumstances and we look forward to reopening as soon as we can to welcome all of you back! We miss you! Stay safe and we will see you soon!
Bon Appétit! Chef Bettina
*Bettina Tolin is a graduate of Le Cordon Bleu College of Culinary Arts in Austin. She has cooked in the kitchens of the Ritz-Carlton Amelia Island, Florida. She is currently the Executive Chef and owner of Marcello’s overlooking the historic lighthouse in Port Isabel. Marcello’s Ocean Grille & Spirits was recently written up in Texas Monthly magazine as the new trending restaurant for dinner and brunch in the South Padre Island area.
Homemade (with love) Chicken Noodle Soup
>> 2 quarts Chicken Stock, low or no sodium (or homemade)
>> 1 cup celery (approximately 2 stalks), medium diced
>> 1 cup carrots (approximately 3 carrots), peeled, medium diced
>> 2 cups medium egg noodles
>> 2 cups cooked chicken breast, diced or shredded
>> 1/4 cup chopped fresh parsley
In a large pot, bring the chicken stock to a boil. Add the celery, carrots, lower the heat and simmer uncovered for about 15 minutes, until the vegetables are tender. Add the cooked chicken, parsley and the noodles and simmer about 10 minutes until the noodles are tender.
Season to taste with kosher salt and freshly ground black pepper. Serve, with love.