Forgiveness In A Bowl
Friday, March 27th, 2009So lets say that you live with someone and they are so sick that they look and sound like shit. And lets say that maybe this person also, while feeling like dried up poo, drove you to work not once, but twice. While still feeling like poo. For the sake of arguement, lets call this person Kason.
Now, on a rainy day such as this, wouldn’t it be super nice to make chicken noodle soup from scratch for Kason so that he feels better and is validated for driving you to and from work while not being able to breath like a normal person?
So that’s what I set out to do until I found a really kick ass chicken noodle soup recipe that was totally from scratch and realized that I didn’t have 3 hours to make chicken stock. Thought I wish I did because it looked freaking awesome. Being semi-lazy and not having all damn day to cook dinner I went for a homemade easy style chicken noodle soup instead. I had looked at several “easy & quick” recipes and decided that it’d be more fun if I just winged it. While some of my experiments in the kitchen don’t turn out well (cucumber mint apple lime juice anyone?) This one, by some stroke of luck, turned out smashingly. I think the perfection in this recipe is that there really is none. You make it want you want and add to it as you see fit.
This is what you’ll need to make your own:
- onion
- garlic
- carrots
- celery
- the biggest can of chicken stock you can find
- chicken bullion
- rotisserie chicken
- egg noodles
What you gather together will look something like this:
Now for the whole “Cooking” part. It was so super easy! I chopped the onion, celery and smashed up four cloves of garlic and sauted that in a bit of olive oil.
Then I dumped in the ginormous can of chicken broth and added about 4 cups of water to that and let it boil for a while while I readied the carrots. Next, I unwrapped three chicken bullion cubes and dropped those along with the chopped carrots into the pot and gave it a good stir. The bullion added a bit of depth and chickeny flavor. Toss in a bit of salt and some pepper too just for a little extra something. Remember to give it a good stir every once in a while.
While that’s doing it’s thing I started some water to boil for the egg noodles and made those according to the directions. I used the No Yolk brand that is 99% fat free and has no cholesterol because I am an aging 45 year old. If I had been smart, I would have used a big stock pot and made the soup in that. If I had done that, I would have just waited until everything else was in the pot and dumped the uncooked noodles directly into the boiling soup and let it rip for about 10 minutes. But I wasn’t, so I had to dirty two extra pieces of cookware.
As that was all happening I took the time to tear apart the rotisserie chicken that I purchased and tossed the meat into the soup pot. You’re just going for meat so make sure you discard the skin and bones and gross icky bits that are undistinguishable. By this point the soup had been rolling pretty good so I turned it down to a simmer to wait for the noodles to catch up.
When the noodles are done, drain them according to directions (mine said to rinse them with hot water for some weird reason). I then placed some noodles in the bottom of a bowl and ladeled soup on top.
Enjoy!
It was really the easiest thing in the world to do and I’m kind of surprised I’d never thought to do it before. For extra bonus points, take a steamy hot bowl of soup to where ever the sickling is at. Trust me. It works.





