Tuesday, October 13, 2009


Today I made chicken noodle soup for the first time. I didn't have a recipe, but I figured I didn't need one. This also marks the first time I ventured into the kitchen with a "eh, it'll work out," attitude. It went something like this:

I splashed some olive oil into our giant All-Clad stock pot. I heated it up, and got some minced garlic going. Once that was happy, I added about half a diced onion, about 5 ribs of celery, and about 5 carrots. I let them work out their feelings and added a generous splash of dry white wine because they looked like they needed a drink. I popped the lid on to let them simmer nicely, then took the lid off for the alcohol to evaporate. I threw confetti into the party in the form of dried basil, black pepper, oregano, and bay. In went two giant cans of chicken stock. That got to a nice simmer for quite a while, so I added two cut up baked chicken breasts (I don't like meat with parts). I was looking low on liquid so I added two more little cans of broth I had in the cupboard and improvised with some water and bouillon. It worked out nicely. I let the carrots and celery get even more tender while the chicken soaked up some goodness from the pot. I finished it off with a whole bag of egg noodles and a handful of chopped fresh parsley for color.

It ended up being so rich and delicious. I think Jeff was impressed, or shocked, or both.

Now we have tons of soup, but it will be really good as leftovers and I will freeze some. We shared some with our downstairs neighbor and we'll probably continue to do so.



JennXOXO said...

That sounds delicious and perfect for the chilly weather we're getting here in the DC area! Yum!

Anonymous said...

That sounds fab, Stacy! Go you being all domestic wife lady!!

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