1. #CookingForLieutenants is back for a one-time engagement by popular demand. Junior was fixated on making chicken noodle soup, so we got everything we needed earlier.
2. 2 boxes of Kirkland boxed chicken stock
2 stalks of celery
2 yellow onions
1/4 # baby carrots
Organic chicken breasts or thighs
4 cloves of garlic
Egg noodles
Salt & pepper
3. I also usually add herbs but am either under a time constraint or - let’s face it - I no longer have the patience to chop fresh thyme & rosemary. Instead I’ll sprinkle some dried herbs from a jar, but only half of what I’d use if the herbs were fresh.
4. Brunoise the celery. I don’t use as much as some other people because I hate even the smell of anise, but it works for stocks & soups as an aromatic. Cut celery into 1/8” ribbons lengthwise, then dice.
5. I use baby carrots because it’s a time saver. Peeling a whole carrot, then dicing it into precious & uniform pieces, can be a soul crushed. I just used my 11 year old sous-chef to cut each baby carrot into 1/4” rounds.
6. Yellow onions work best. Don’t ask me why, things just are. I cut these into a 1/2” dice, then add 4 minced cloves of garlic. Pour in 1.25 quarts of stock over the veg, then 1 qt of water. Season liberally with salt & pepper. Add your herbs now.
7. A note about chicken. I prefer to use thighs, but breasts, as in today’s case, because I couldn’t get organic chx thighs, also work. Use a super sharp boning knife to cut the protein into about 1/2” pieces.
8. Bring everything to a roiling boil. You should see a “raft” of fat floating to the top. Reduce heat, skim the fat off the top as thoroughly as possible. Keep simmering over medium heat, skimming occasionally, for 30 minutes.
9. You’ve made it this far, now it’s time for the last phase. I prefer egg noodles, because they swell less when immersed in stock/soup for an extended period. I’ll add half a 12oz bag, bring the pot back to a boil, then simmer for just another 15 minutes.
10. Depending on how much your soup has reduced while boiling & simmering, you may want to add the rest of your stock. I do, mainly because my kids prefer brothy soups.
11. Serve. Make sure your toughest critics approve, & they do.
12. Wait for the rest of this batch of soup to cool off, & pack away for later.
Here endeth the lesson.
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