First of all, this will be my last recipe post for this year. Starting tomorrow, I will be embarking on a road trip that’ll have me circling around the rocky mountains for two weeks straight. I’ll be eating out for a change! But I will be back in my kitchen in the new year. See you then.
Okay, honestly, I just wanted a simple chicken noodle soup to warm me up on a cold winter night before I begin my trip. But I’ve got a ton (well, more like a quarter pound) of ground bison meat left over from making the lettuce wraps last week. This has got to go now!
I remember back in the day when my mom would often prepare creamy macaroni soup with ground beef. It was total comfort food. So, I thought of making something similar using the leftover bison meat. Definitely, a healthier version on every side.
Wow! That took me back in time. Except that I had to be aware that I’m working with a bland meat here and that seasoning is key to extracting as much flavor as possible. My mom would always make the soup so creamy but I didn’t want to rely too much on the cream so I only put a few tablespoons of milk. And I even use low-fat. You can use whole milk or even half and half and a little goes a long way with those.
A couple handful of Egg Noodles
1/4 lb. Ground Bison (or any ground meat)
1/2 Frozen Peas & Carrots (or any diced vegetables)
1/2 Shallot (or onion)
2-3 Cloves of Garlic
Low-Sodium Chicken Stock (or whatever stock/broth you prefer)
Finely chopped Parsley (or Scallions)
Salt & Pepper
Milk (or Half & Half)
In a pot or dutch oven, cook ground bison in olive oil, seasoning with salt and pepper along the way. When the meat is almost done, add the garlic and some parsely and cook through for a few more minutes. Then add as much frozen peas & carrots as you want and pour in the stock, just enough to make the right amount of soup. When it starts to boil, add some egg noodles making sure that they’re all submerged enough to cook evenly. Just eyeball it, either add more stock or add less egg noodles. Stir and let it boil uncovered, until noodles are cooked, about 8 minutes. Re-season as needed. Turn off the heat and gradually pour in as much milk as you need. This depends on how creamy you want your soup to be. Ladle soup in a bowl and garnish with more parsley.