Chicken Noodle Soup
Chicken Noodle Soup
(PDF) This is super long because I am very verbose, it isn’t hard, I promise. Also sorry the page name is duplicated, working out a style-bug.
- 1 lb of chicken
- 1 large onion (yellow or Spanish). Dice this into cubes (to the extent of ability, don’t sweat it if they aren’t perfect)
- 2-3 carrots. Dice this into small slices (to the extent of ability, don’t sweat it if they aren’t perfect)
- 2-3 stalks of celery Dice this into small slices (to the extent of ability, don’t sweat it if they aren’t perfect)
- If you don’t feel well enough to fuss with it, buy the “pre-sliced” kind in the plastic jugs in the produce isle. More expensive but less work.
- A few gloves of garlic (you will crush this later if you have a garlic press — if not, dice into the smallest pieces you can without worrying “oh dear this isn’t perfect” — as good as you can is fine, this is soup)
- Herbs (stores sometimes sell “poultry blend” which is great, get rosemary. If the herbs are cheap or if you have the cash, get thyme, oregano, and/or sage in this order of resources)
- 3 boxes of Chicken Stock. I prefer “Kitchen Basics” (bright yellow box) but it can be a bit pricy. “Swansons” works well too and is cheaper. If you see multiple box sizes, look for the one that is a giant juice box.
- 1/3 to 1/2 box of pasta, unless you’re postiviely pasta-tastic, in which case a full box. Any shape noodle (or multiple shapes, which drives people NUTS, but I love)
- Bread (French or sourdough) if you want something heartier.
- Cook pasta according to box instructions/your desired level of “done-ness” in Pot A while you do the following. Everything else listed should be done in a large stew pot (“Pot B”)
- Chop all vegetables and put into separate bowls. Store in fridge.
- De-bone / de-skin chicken breasts (or buy the boneless/skinless)
- Pat dry chicken dry with a paper towel
- Season all sides of the chicken with salt and pepper. If you enjoy hot, add cayenne pepper. Also helps with sinuses.
- Pour olive or vegetable oil into cooking pot (whatever kind you have is fine). Just a little bit to coat the bottom of the pan. If aren’t sure, start with a table spoon (“Tbl” on spoon). Add a bit more if necessary. Swirl pan around so oil coats bottom.
- Turn stove onto “high” and allow to get hot (2-3 mintues).
- Sear chicken, all sides. Just sear (the surface is cooked but the inside is not).
- Put chicken in bowl, put in fridge.
- Get pot hot again (1-2 minutes is fine, it needs to warm up after having been cooled by the chicken)
- Lower heat to “medium” on stove
- Throw in diced onion, stir until about half way to translucent (3-4 minutes probably)
- Throw in chopped celery and carrots, cook a few minutes (2-3 minutes)
- Throw in diced garlic. Crush it with a garlic press if you have one or throw in chopped bits if you do not.
- Get herbs. Rub them with your fingers a bit to open up the oils and leaves. Put into pot.
- Stir everything, cooking for a minute or two on “Medium” heat.
- Fill pot with chicken stock / broth.
- Season to taste (a little salt, pepper, cayenne pepper)
- Throw in chicken. Use a spoon or rubber spatula to clean the bowl into the pot (that chicken bits that came out while it was cooling in the fridge is pure seasoning)
- Allow to simmer until chicken is cooked (probably 20-25 minutes), stirring every 5 minutes or so.
- Throw in cooked and drained pasta (I prefer a mixed variety though this tends to drive people nuts). Your pasta can be cooked and wait patiently while everything comes together.
- Taste, add salt or pepper as necessary.
- Read comic books and watch cartoons until you feel better.
- Think about the moon maybe? It is lovely.