Sometimes you just need a bowl of chicken soup and that’s why I always have a jar of chicken stock paste in the fridge, I prefer Better Than Bouillon. Last night after dissolving some of the stock into four cups of boiling water I added some linguini noodles that I broke up into quarter lengths, cooked for ten minutes, then threw in some chopped spinach I happened to have around. Arugula, carrots, celery, or scallions would have worked as well, but no need for too much, best to keep it simple. But the key to making this ordinary looking bowl of soup amazing is to stir in a quarter cup of grated parmesan before serving, half a cup is even better.
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