Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Wednesday, February 22, 2012

Chicken Noodle Soup

Why buy canned soup when you can easily make a better and healthier soup for a lot less.  I always keep a jar of condensed Better Than Bouillon chicken stock on the door of the fridge so I don’t have to plan, you never know when you’re going to need a bowl of chicken soup. 

Start with the fresh vegetables, chop them up, and saut√© in the bottom of a soup pot with a little bit of oil; Onions, celery, carrots, mushrooms, fennel, cabbage, whatever you like.  If you use arugula or escarole, or frozen corn or peas, you should add them to your soup at the end.  After ten minutes add your raw meat cut up into small pieces; Chicken, sausage, beef, pork, again, anything goes.  If you’re using leftover meat that’s already been cooked do not add it until the end. 

Add a couple of cups of water per portion of soup and figure about a teaspoon of stock for each cup of water.  Bring to a boil and immediately turn down to a simmer before adding your leafy or frozen vegetables, cooked meat, canned beans, or dry pasta.  For the pasta make sure you simmer long enough to cook through.  I broke a small handful of angel hair pasta into one inch pieces this time around.  This is also the point at which you scour the fridge for suitable leftovers, chop them up and throw them in, very satisfying.  Now all you need is some great bread…soups up.

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