If your soul doesn't need healing (or you just don't have a soul), think of my soup as your winter survival meal, with way less side effects than the H1N1 shot. I mean, I think it's finally winter (although yesterday's 55 degree afternoon kind of confused me...gotta love global warming). Either way, freezing your ‘nads off in front of a grill is unnecessary. I mean, the grill can only warm them up so much, right?
So this Sunday, I'm advising you all to down a ‘liquid’ dinner while watching the big game. Much to your disappointment, this liquid dinner is not pertaining to alcohol. That’s right. My Homemade Chicken Noodle Soup is that good. You’ll feel intoxicated by its deliciousness.
(I won't be downing a liquid dinner this Sunday, because I'll be in Tampa watching the Jets brutally murder the Buccs. And if Tampa Bay's second win is in fact against the Jets, I will dive into a pot of scalding chicken soup and burn my skin off. And bring Sanchez with me. So I guess if this is my last post, you'll know why.)
Who am I kidding? We all know I’m an alcoholic. And we all know what I mean when I refer to a ‘liquid’ meal. I’ll be including my own personal Hot Toddy recipe at the bottom of this post, which is also guaranteed to make you feel all warm and fuzzy inside (because it’s loaded with rum). Drink up, bitches!
Homemade Chicken Noodle Soup
Makes 1 big-ass pot of soup
**I cooked my soup in a slow cooker for the entire day. If you don’t have one, just cook your soup in a large pot or DUTCH OVEN (haha) over low heat for about 3-4 hours.
Ingredients
-5 boneless, skinless chicken thighs
-5 stalks celery
-3 carrots
-1 garlic clove
-1 large yellow onion
-Garlic powder
-2 large chicken bouillion cubes (I used Knorr)
-Paprika
-Grated cheese, like Parmigiano-Reggiano (Optional)
-Salt & Pepper
-Egg noodles
Steps
-Peel and smash garlic clove. Rub the bottom and sides of your pot with the smashed clove (this will make your hands stink for about a week). You can either discard the clove or leave it in the bottom of the pot for added flavor. You know me, I don’t waste. I leave that bad boy in there for the whole 8 hours.
-Chop onions, celery stalks, and carrots, and place them in the bottom of your pot.
-Wash chicken thighs and cut off excess fat. (Judging from my photo, you can see I didn’t follow that rule very well. Gross, maybe. But fat tastes good. So whatever.) Place on top of vegetables.
-Cover everything with about 6 cups cold water. Add a dash or 2 of garlic powder, salt, and pepper, and a *heavy* dash of paprika. Paprika works magic in chicken soup, and gives it a nice color. Don’t worry about adjusting the seasonings right now–you can always do that at the end, when your chicken isn’t raw (nothing like a big ol’ spoonful of salmonella!). Drop in your bouillion cubes, cover your pan, and turn on your slow cooker (or, if using your stove top, turn the heat up to medium-low, and then down to a simmer once boiling).
-You’ll know your soup is ready when the chicken is not only cooked, but instantly shreds when barely touched with a fork. Break up the chicken and stir your soup, and adjust seasoning if necessary. I add a ton of paprika. Clear broth is ugly.
-Don’t worry if your broth looks “blotchy.” That’s the juices from the chicken combined with the all of the seasonings. Just stir it up before serving.
-Drop in egg noodles, or small pasta, such as Ditalini, and simmer in the soup until soft. Ladle into bowls, and top with grated cheese, if desired.
Hot Toddy
Makes 1 drink
Ingredients
-Apple cider
-2 Cinnamon sticks
-Ground cinnamon
-Nutmeg
-Cloves (Optional)
-Dark spiced rum, like Captain Morgan (Sailor Jerry is the best rum ever)
As you already know, I hate measurements (especially for drinks…since I’m usually already drunk when I’m making them). So bear with me.
Steps
-Heat apple cider in a small pot over medium-low heat. I use a HUGE mug, so I heat a lot of apple cider. Fill up 3/4 of your mug with apple cider, and then pour into your pot.
-Drop a cinnamon stick into the pot, and add a dash of ground cinnamon, a pinch of nutmeg, and about 3 whole cloves. Stir and turn down to a simmer once the cider gets hot. Do not boil.
-Add *a lot* of rum. How much is a lot? As much as you can handle! YOU CAN DO IT!
-Simmer for about 2 minutes. Do NOT cook out the alcohol. That wastes alcohol, and that breaks my heart.
-Pour back into your mug, add a cinnamon stick, and FEEL THE BURN!
No picture…because I finished my drink before finishing this post. Jealous?
BUFFALO SPORTS DAILY features The Unemployed Chef as the official BSD Tailgate Blogger!!!
Click here to read the original "Chicken Noodle Soup" post.
No comments:
Post a Comment