Lent is a time of reflections, to acknowledge our sins, our transgressions, to make amends. It is a time to ask for the forgiveness, to rejoice in the resurrection and to prepare for the life of the world to come.Continue reading “Second Sunday in Lent and The Good Samaritan”
Today is the 13th of March. It is National Good Samaritan Day, Earmuff Day, Open an Umbrella Indoors Day, K9 Veterans Day, Jewel Day and Registered Dietitian Nutritionist Day. Hum, not much inspiration there. I suppose we could bake up some doggie treats while wearing earmuffs and standing under an open umbrella in the kitchen. We could wear our best jewels while making sure the doggie treats are healthy for our K9 veterans. And who could argue that passing out treats to strange dogs isn’t an act of a Good Samaritan? A bit much, huh?
Oh, did I mention today is also National Chicken Noodle Soup Day? Thank goodness, because that’s something I can work with.
Did you know that Campbell’s first introduced their canned soup in 1934? It was called Noodle Soup with Chicken. During a radio promotion on “Amos ‘n Andy”, Amos misread his script and plugged “Chicken Noodle Soup”. Within a few weeks, Campbell’s changed the name of their canned soup.
While my Cajun Chicken Noodle Soup isn’t exactly what Campbell’s had in mind, and the Pasta Rings aren’t what you think of when thinking about Chicken Noodle Soup, what is a noodle but pasta, right? So go with it – and there’s a whole new array of Chicken Noodle Soup out there.
Cajun Chicken Noodle Soup
3 Garlic Cloves, minced
1 cup White Onion
1 cup Red Bell Pepper
2 Celery Ribs
1 teaspoon Extra-Virgin Olive Oil, plus more for drizzling
1 lb. Chicken Breast, boneless
Kosher Salt to taste
1 tablespoon Cajun Seasoning (without salt)
1/2 teaspoon Garlic Powder
1/2 teaspoon Onion Powder
1/2 teaspoon Paprika
1 tablespoon fresh Lemon Juice
32 oz. Chicken Broth or Stock
1 cup Pasta Rings
1/4 cup Italian Parsley, chopped
Peel and mince garlic. Set aside.
Peel and chop onion. Set aside
Core, seed and dice bell pepper. Set aside.
Rinse celery ribs, cut into 1/4-inch slices. Set aside.
In a large pot over medium-high heat, warm olive oil. Season chicken with salt and cook until golden brown all over, 5 minutes per side. Transfer to a plate to cool, then chop into 1/2″ cubes and set aside with any leftover drippings.
Return pot to medium heat and add a drizzle of olive oil, garlic, and onions. Cook until softened, 4 to 5 minutes.
Add celery, red bell pepper, Cajun seasoning, garlic powder, onion powder, paprika and salt and cook, 3 to 4 minutes. Add lemon juice, broth, and 1/2 cup water and bring to a boil.
Add pasta and cook according to package instructions.
While the pasta is cooking, chop the parsley and set aside.
Once the pasta is cooked, stir in the chicken with leftover juices. Sprinkle with parsley and heat until warmed through.
Ladle into bowls and enjoy.