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Chicken Soup |
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Gregory Morris, 12/4/08 12:52:04 pm |
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I've got a cold. So I've been thinking about chicken soup. I had a can of it for lunch, but it microwaved, mass-produced, bland chicken soup just doesn't cut it.
So I was looking at various recipes. I know precisely how to make chicken (or leftover turduchen) soup, so I don't need a recipe, but I usually browse around to see if there's something interesting I can try.
Two things I've noticed. One, there are more stupid-sounding recipes for chicken soup on the internet than normal-sounding ones. You want a recipe for good ol' down home country cookin' like grandma used to make chicken soup? Well you gotta wade through a hundred or so "cajun style" or "southwest style" or "thai style" chicken soups to find it. Two, very few people include lemon juice in their recipe for "normal" chicken soup. What is wrong with people? You can't have chicken soup without lemon juice, dammit! I blame the citrus-allergy-lobby for this travesty.
My recipe for chicken (noodle) soup:
A bunch of celery and carrots, chopped.
Some onions and a bit of real garlic.
Chicken broth, preferably made from simmering the bones of the chicken you roasted the night before.
A few splashes lemon juice.
Leftover chicken meat from aforementioned carcass.
An appropriate amount of salt and lots of ground black pepper.
A few more splashed of lemon juice because you didn't use enough the first time.
Egg noodles (or substitute orzo if you want.)
Any herbs you are fond of, like thyme and parsley.
Throw it all in a pot, cover, and simmer for a few hours.
If you want to eat it sooner, cook down the veggies first in the pot with a little olive oil, then add the broth and chicken bits.
Amounts of ingredients aren't given because you should be able to figure it out for your own damn self.
Add anything else you want. This is a basic recipe. Just please don't try to make a goddamn asian-fyewzun chicken soup. |
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