Wednesday, September 3, 2008

Simple Chicken Soup

I got home last night and desperately wanted chicken soup. I don't know if it was thoughts of fall, portended the arrival of a cold, or some strange craving for chicken but I know how to whip one up in about 20 minutes. The reality is that canned soups, while easy, contain a ton of extra ingredients including an insane amount of salt and preservatives. Plus the "meat" always looks like it was either going in a giant soup pot at Campbells or into dog food.

Start at the grocery store. Sure you can make your own stock and roast your own chicken but only if you feel like it but you can make a really nice chicken soup without a lot of fuss.

Simple Chicken Soup
Serves 8
Prep Time 10 minutes
Cook Time 20 minutes

1 medium onion
2 cloves of garlic
6 pieces of celery
4 carrots, peeled
1 cup dry white wine
4 cups chicken stock
1 whole roasted chicken
2 cups egg noodles
salt, pepper, bay leaves, basil, parsley to taste
1 Tablespoon Olive Oil

Separtely dice you onions, garlic, celery, carrots, and fresh herbs. In a large sotck pot, Tear the chicken into bit sized pieces. Heat the oil in your skillet. Saute your onions until softened, add the garlic, and then add your veggies when you start the smell the garlic. Add a pinch of salt and saute the veggies until softened. Deglaze the pan with the wine (add the wine and use a wooden spoon to scrape all of the brown bits off the bottom). When softened add the rest of the ingredients and season to taste. Bring the soup up to a simmer and cook until the noodles soften. You can continue to cook or take off the stove.

I usually make a big batch and put some in the fridge for the next few days and other in the freezer for when that cold comes to fruition.

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