chicken noodle soup for the chef
Or what to make when your chef is sick.
Chef's down with the flu, so what could I possibly make but chicken noodle soup? Never made chicken noodle soup before, but how hard could it be? Turns out, not hard at all! I am of course very proud to prove that I can (a) make a meal by myself, and (b) make it without a recipe, even though I've never made it before, and it turned out pretty tasty. A chicken breast, sauted with some onion and olive oil, home-made chicken stock (the only kind - that way you can control the sodium content), and lots and lots of organic, delicious vegetables: carrot, brussel sprouts, parsnip, winter squash, mushrooms, corn, and peas. Also, as much fresh herbs as I could find: thyme, parsley, sage, and some dried oregano and basil. A bay leaf. Oh, and garlic. At some point I added a lot of garlic. I added the vegetables in some order of how long I thought they would take to cook (carrots longer than brussel sprouts, longer than mushrooms, etc.). They all cooked faster than I thought they would and in the end, I ended up waiting on the pasta. Go figure.
Served this with some wonderful hearty Grace Baking Pugliese country bread. Quite satisfying.
Chef's down with the flu, so what could I possibly make but chicken noodle soup? Never made chicken noodle soup before, but how hard could it be? Turns out, not hard at all! I am of course very proud to prove that I can (a) make a meal by myself, and (b) make it without a recipe, even though I've never made it before, and it turned out pretty tasty. A chicken breast, sauted with some onion and olive oil, home-made chicken stock (the only kind - that way you can control the sodium content), and lots and lots of organic, delicious vegetables: carrot, brussel sprouts, parsnip, winter squash, mushrooms, corn, and peas. Also, as much fresh herbs as I could find: thyme, parsley, sage, and some dried oregano and basil. A bay leaf. Oh, and garlic. At some point I added a lot of garlic. I added the vegetables in some order of how long I thought they would take to cook (carrots longer than brussel sprouts, longer than mushrooms, etc.). They all cooked faster than I thought they would and in the end, I ended up waiting on the pasta. Go figure.Served this with some wonderful hearty Grace Baking Pugliese country bread. Quite satisfying.
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