kellan (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
kellan_the_tabby) wrote2005-12-02 01:39 pm
kellan_the_tabby) wrote2005-12-02 01:39 pm
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Kate's Chicken Soup
Kate's Chicken Soup
4 cans chicken broth (or equivalent in water and boullion cubes)
4 onions
1 shitload garlic
basil, oregano, thyme, salt, pepper
2 large tomatoes
1 can sweet corn
1 cube vegetable boullion
1 package (16 oz, more or less) acini di pepe (or orzo or some kind of small pasta-thing)
(is that really all I put in?)
Pour broth into large pot. Add veggie cube, spices to taste, corn. Turn up to medium and put on the lid.
Cut up the tomatoes and add those (I cheated and used a can of diced tomatoes).
Cut up the onions and the garlic (I cheated and used the jar of cut-up garlic from the store - eight or nine heaping spoonsful, I think). Put those in a largish pan with olive oil and saute them for a while.
Dump that in with the rest of the soup. Stir it all good, and wander off for three or four hours. (Okay, really you keep stirring it every once in a while, and adding water as appropriate, but it doesn't need much attention at this stage...) You may want to turn it down to low.
Some time before you're going to eat it, add the acini di pepe. Turn it back up to medium if you turned it down. It'll probably take ten or fifteen minutes to cook. Makes 1 shitload soup.
Eat alone, or with good bread. I don't know if it freezes well, but I'm in the process of finding out.
4 cans chicken broth (or equivalent in water and boullion cubes)
4 onions
1 shitload garlic
basil, oregano, thyme, salt, pepper
2 large tomatoes
1 can sweet corn
1 cube vegetable boullion
1 package (16 oz, more or less) acini di pepe (or orzo or some kind of small pasta-thing)
(is that really all I put in?)
Pour broth into large pot. Add veggie cube, spices to taste, corn. Turn up to medium and put on the lid.
Cut up the tomatoes and add those (I cheated and used a can of diced tomatoes).
Cut up the onions and the garlic (I cheated and used the jar of cut-up garlic from the store - eight or nine heaping spoonsful, I think). Put those in a largish pan with olive oil and saute them for a while.
Dump that in with the rest of the soup. Stir it all good, and wander off for three or four hours. (Okay, really you keep stirring it every once in a while, and adding water as appropriate, but it doesn't need much attention at this stage...) You may want to turn it down to low.
Some time before you're going to eat it, add the acini di pepe. Turn it back up to medium if you turned it down. It'll probably take ten or fifteen minutes to cook. Makes 1 shitload soup.
Eat alone, or with good bread. I don't know if it freezes well, but I'm in the process of finding out.
no subject
Honestly, the chicken is nearly always my least favorite part of chicken soup - it always seems dry, somehow, even though it's clearly wet.
Hypothetically this could use some italian sausage, though...hmm.
no subject
no subject
What's the right way, then?
And the anti-veggie thing sort of doesn't leave many other options, either.
no subject
I bet it's really dry if you brown the chicken seperately and then just put it in the soup at the end.
*shrug* Sorry I don't know more.