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Tuesday, October 9, 2012

soup kitchen.

Tonight, whilst waiting for dinner to finish simmering, I posted an instagram shot of the homemade chicken noodle soup I was prepping for our little trio...  and was greeted with lots of requests for the recipe! I'm so flattered--it's something I came up with a few years ago, but ridiculously basic. Sometimes, it's the basic ones that are the best though, right? This is a staple I am drawn to when the temperatures start to dip--and in my opinion, it's even better the next day for lunch--and I am a brat who rarely does leftovers. So there.

Here you go!



(For a pot that will easily yield 6-8 good-sized bowls...)
  • 4-5 boneless, skinless chicken breasts (mine were pretty large)
  • 1 box of rotini (I like using garden rotini for more color!)
  • 4 stalks of celery
  • 5-6 carrots (give or take... I LOVE carrots in this soup, so I like to pile 'em up.)
  • 2 32 oz. cartons of Swanson's Chicken (do NOT get low-sodium... you want the flavor, trust.)
  • garlic salt, basil, crushed pepper to taste

Bring a large pot of water to a boil. Add a tablespoon or so of garlic salt (you'll see through any recipe I post that I'm a taster--not a measurer).  Add in your washed, trimmed chicken breasts and reduce to medium-high heat. Allow to cook for about 20 minutes. While these are cooking, use another pot to boil your pasta. Add the entire box of rotini to about a carton-and-a-half of the chicken broth. Allow to boil (you want the noodles to have more of a chicken flavor, which they take on here, instead of boiling them in water). Peel your carrots. Chop up carrots and celery, and add to your boiling pasta. Shortly, if not already, your chicken should be finished cooking. This is really important--drain SOME of the broth off your cooked chicken, and add the rest to your pasta-vegetable mixture, which should still be cooking on the stovetop. At this point, I like tearing the chicken over cutting it--I think it gives more of a homestyle appearance, versus chopping it up with a knife. Add your chicken pieces to the remainder of the ingredients that are cooking on the stove. Add some of the remaining Swanson's broth, if desires, and spices to taste. The trickiest thing with this recipe is keeping the broth flavorful... if you don't use enough, your soup will come out a little bland. It's all a matter of taste... I occasionally toss in some butter, which adds some flavor and thickens up the broth a bit. I prefer the zing of garlic salt, over sea salt, so I'm prone to toss in a lot of that too. In the end, serve with crackers or toasted bread. I served it tonight with a garlic parmesan French bread that was super crusty and yet airy (read--ideal for sopping up broth).

In other news, I don't like the word "sopping."


But there you have it! If you make it, let me know! Tweak it and tell me what works for you!

Bon appetit!



1 comment:

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