To answer the obvious question, no, I do not get tired of soup, at any point from about mid-September until time for Thanksgiving Dinner…maybe even longer than that.
Today, I made this up. Or, I should say, “Today I created this comforting culinary delight.” We just finished supper, and frankly, it was to die for.
Yesterday I baked a chicken. Won’t even go into the details of what a disaster I had in my kitchen. Baked it in a huge domed stoneware “bell.” Chicken was large. Chicken was juicy. Juice spilled over in oven. Did I mention the chicken was juicy? Bad spill. Bad mess. House had to be aired out. Oven had to be cleaned.
Today is a new day. The chicken was actually delicious. I saved the stock that cooked out of said juicy chicken. I used the stock and some of the left-over chicken for today’s soup. This is kind of my recipe, best I remember:
- About 64 oz chicken stock (used my leftover, with fat skimmed, and additional stock from Kitchen Basics)
- 3 carrots, peeled and thinly sliced
- 3 stalks celery, chopped
- 8 oz (dry measure) Amish noodles (narrow)
- 2 tsp salt (but, to taste)
- some cracked pepper
- 1/2 tsp poultry seasoning (just because I have it)
- About 2 cups chopped cooked chicken (better if baked rather than boiled)
Good for what ails ya’!!