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I Made a Really Good Soup Today

February 21st, 2012 at 04:54 am

It was fast, too. I saw some tips for making a quick chicken noodle soup using these teeny little pasta noodles that look like the type used in school lunches circa 1979 in chicken noodle soup or what they have in Mrs. Grass's Noodle soup. Well, I didn't have those, but I had Capellini (Angel Hair) that I broke up into inch long pieces.

Anyway, I brought some free range organic chicken broth (I bought on a really good sale, 16 ounce box) to a boil and dumped in the noodles. I then quickly cut up a boneless, skinless chicken thigh and dumped it into the boiling broth at the five minute mark. While that started cooking I quickly diced a scallion. I grated half a carrot on my big cheese grater. As soon as the chicken was opaque I dumped in the carrot shreds, added a few grinds of sea salt and pepper and let it cook another minute. Then I added the scallion and turned off the heat. I let it set a minute for the scallion to cook in the broth and then it was done. It was really good. I did miss celery, but that doesn't really shred.

I like my noodles limp and not al dente so if you like them al dente you could boil for a little less time. The chicken only takes five minutes or so, so change your plan accordingly, by having everything ready to go at the start.

It really didn't take that long. Maybe 15 minutes from start to finish, including clean up time. I know a can of soup only takes a few minutes, but to have fresh soup in very little time was quite nice. It also served all three of us and usually one can serves 1 person around here. Since most soups cost at least a dollar a can and the healthier soups $2 to $3 now, I did well on cost of ingredients versus 3 cans of soup. And no MSG or major amounts of sodium, either.

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