Chicken Soup

November 29, 2010 at 8:41 pm (cooking) (, , , , , )

It tastes better than it looks, trust me.

So, long story short, I’m sick. It sucks being sick. And of course, me being me, I have to make soup. None of that icky canned stuff.

Chicken Soup Ingredients:
2 chicken breasts, cubed into bite-sized pieces
2 stalks of celery, cut to piece you like (I like thin and small.)
1/2 small onion, chopped
1/2cup baby carrots, sliced
most of a box of low-sodium chicken stock
1 grind black pepper
2 large pinches kosher salt
2 large mugs of water
olive oil

garlic powder
ground ginger

I turned the crockpot up to high, added about an inch of chicken stock, and proceeded to cube the chicken, slice and dice my veggies, then put some olive oil in a pan. I started the chicken, then added the veggies a few moments later, followed by both pinches of salt and the pepper.

When it was almost cooked, I sprinkled ground ginger across the pan twice, as well as the thyme and sage and parsely. The garlic powder got three rounds.

When it was fully cooked, I transferred it to the crockpot, along with two mugs of water and more chicken stock. (About 3/4 the container total was used.)

Keep in mind, I couldn’t taste or smell anything, I’m sorry.

This was served in bowls, with leftover Boudin sourdough rolls from Thanksgiving. I enjoyed it, nice and warm and felt great on my throat. 😀

My mom assures me that it was really delicious.


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Chicken Noodle Soup!

August 27, 2010 at 8:15 pm (cooking) (, , , , )

The 0nly time that I have made soup…well, it was stew, not soup… making THIS is my first soup!!!

My mom is feeling under the weather, so I thought that I would make her soup to make her feel better. 🙂

Once again, it is a mishmosh of “what’s in the cupboard?”

So I present to you.. my Chicken Noodle Soup!!

Chicken Noodle Soup
2 chicken breasts, cubed
1/4 onion, diced
handful of baby carrots, diced
1/2 container chicken broth
2c water
1/2 juicebox (apple, about 2oz)
little bit of olive oil
regular Mrs. Dash
2 taps ginger
1 tap cumin
2 taps cinnamon
black pepper (if you desire, I need to leave it out next time for my mom’s tastes.)
kosher salt
7 taps Garlic Salt
approx. 2c noodles (I used bowtie)
7 taps dill weed
13 drops of worchestershire sauce
4 taps lemon pepper

First, I did all of my dicing and chopping while I heated up the big pot with a little bit of oil in it.  Then I cooked the chicken, onion, and carrot together with a sprinkling of kosher salt and the pepper.*

*I need to leave out the pepper in future cookings, as it was too spicy for mom.

Once it was cooked, I added the chicken broth, 2cups of water, and messed with spices until I liked the taste. The only thing I didn’t measure was the thyme and sage, sorry!

After I was happy with the taste, I added the noodles, and cooked the soup until the noodles were done.

It was delicious, if a bit spicy. Made 3 large servings.
Photo of leftovers:

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