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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I must give credit where it is due
It was Mark’s idea to add coriander to the chicken mixture. A good idea, I think!
Glad your family enjoyed it and that you were able to tweak it and make it your own.
Love
Sylvia
Well, those ground chicken meatballs do look yummy. Anything browned in a cast iron skillet looks yummy. LOL I am going shopping on Friday, so I’ll be brave and buy some ground chicken.
This looks delicious! I can almost smell it through the screen!
Wardeh, the recipe looks delicious! We’ll hopefully try it soon. Have you ever cooked meatballs in the oven? It’s so simple, no turning and standing there making sure they don’t burn…just letting the oven heat do the job for me! Just a time saver I really like to use when making meatballs. Another time saver with it is patting the raw ground, mixed meat into a large rectangle on the cutting board, then cutting into squares. I just grab a square and quickly roll it, and then place it in the pan that will be going to cook in the oven. For me, it is sure faster than grabbing into the bowl all the time and trying to get the meatballs to be nearly the same size…cutting them up into squares makes it a much quicker task!
Great idea to roll out the meat and cut into squares! And yes, I do use the oven for meatballs, too. I suppose it depends on my mood.
This sounds sooo good. I don’ think I even own any coriander, Guess I’ll have to buy some. My kids DO like the sweet carrot taste and not a lot of spices…but maybe this can be for me.
Just discovered this website. I love it!!! I wanted to make this dish but the link to the recipe is no longer available. I am sure I could come up with something but didn’t know if there was anything “special” in the meatballs.
Thank you for all your wonderful knowledge and recipes.
LaNae -
I have asked Sylvia to repost that recipe. I’m sure she will soon and I’ll come back here and comment again to let you know.
LaNae –
Here is the recipe to Sylvia’s Chicken Noodle Soup:
http://christianhomekeeper.org/blog/try-some-soup/
I’m still trying to figure out when to soak or not. The recipes doesn’t say to soak the wild rice. I think the answer would be to soak. Please correct me- I use warm water with some form of acid in the a.m. to be ready to cook for dinner?
LaNae -
Add 1 T of acid per cup of liquid for the rice and start soaking the night before or in the AM. Feel free to rinse and add fresh water (the same amount that was drained).