Tuesday, July 24, 2012
Chicken Soup for the Soul.
In my haze of sickness, I found a recipe online that I memorized quickly and only needed a couple of ingredients to pull it all together. Yeah, it's not going to win any beauty pagents, but it's so yummy, it doesn't need to. Here's my spiel at trying to sound like a food writer:
The golden overtones of the salty butter and stock make way for a the creamy corn. The mushrooms, roughly chopped, provide a meatiness and the carrots provide some comforting warmth reminiscent of home cooked meals. The noodles make it all a bit more interesting with more textures.
I'm a 'throw and chuck' kinda cook...
1/4 roasted chicken (the ones from the supermarket are fine, get the breast piece).
1 litre chicken stock
A big knob of butter (I probably used about 3-4 tbs cause I wanted to use it up)
1 can of creamed corn (the best part!)
100g Vermicelli Noodles (really thin rice noodles, I had them lying around so threw them in too).
Heat the butter in a big pot, throw in the chopped onion, carrots and mushrooms and soften. Add about 1/2 the chicken stock, stirring, and the creamed corn. Shred (and I mean shred into tiny pieces!) the chicken into the pot. Add the remaining chicken stock, a big pinch of dry basil and any other herbs you think would go well, a big pinch of salt and pepper, and break the noodles in and volia! Easy and yummy chicken soup to cure all your ills!