Sylvia's Chicken Noodle Soup was a hit for our dinner last night! The meatballs are out of this world yummy.
We will have this meal again and again.
My procedure was to take frozen chicken stock and get it simmering. Then I added diced onions, the soup spices, and 3 cups of wild rice to that. I didn't add the carrots or celery because we prefer our veggies raw and also there are some (I won't say who) who don't prefer a sweet carrot taste. I left the rice and stock to simmer for the hour it would take to fully soften the rice grains.
Meanwhile, I mixed up the ground chicken with more diced onions and the spices. Because of our dairy allergies, I used no parmesan cheese. I browned the meatballs in extra-virgin olive oil in a cast iron pan (see picture). When cooked, I transferred them to the warm oven, covered, to await dinner.
We each require different amounts of protein. This we've learned from experience. When I served dinner, I filled each bowl with a big ladle-full of the wild rice soup base and topped that with an appropriate amount of meatballs. Once again, no parmesan cheese, but the soup really didn't need it. The parsley, thyme and coriander were perfect flavors, both in our mouths and in the heavenly scent that filled the house all afternoon.
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