Tam's been fighting a cold and yesterday, it was pretty bad. So I made chicken soup.
Thursday is Trash Night, when we change all the litter boxes, gather up all the trash, and get it out to the curb for Friday morning pickup. We usually order pizza, to avoid time spent cooking and cleaning up the kitchen. To make matters worse, I worked over.
But canned chicken soup is-- Well, it's good enough and some brands are better. Still, for full effect, home made chicken soup is best.
I compromised. The neighborhood grocer had diced fresh white onion in deli containers, about a third of a cup, and snack-sized celery right next to it. A small bag of baby carrots rounded out the vegetables. They had nice, big chicken drumsticks in the hot deli counter, too, so I got four of them. Noodles were going to be time-consuming, but Pacific brand chicken soup has lots of nice, broad noodles. I picked up a 16-ounce can of soup and an eight-ounce container of chicken broth.
Once home, I didn't want to fiddle around too much. I heated up about a teaspoon of good olive oil in the medium stock pot, dumped the onion in and gave it a couple of shakes to coat. The baby carrots were skinny enough to snip with kitchen shears right over the pot (no cutting board!) and once they were in and cooking, I gave the celery the same treatment. I followed with the chicken. It's a little tricky, but the meat snips right off, skin and all. By the time I finished the last one. the onion was translucent and the carrots and celery had brightened up. I poured the can of soup over, added the broth, put in a shake of Bragg's seasoning mix, gave it a stir, put the lid on and went about setting up for supper. Ten minutes later, we were enjoying big, hearty bowls of not quite homemade chicken soup, loaded with fresh vegetables and roasted chicken.
No, it's not as quick as using the phone or computer to summon food. It's not as quick as opening a can and heating it up. But it's not that much slower, and it's better for you. It's a lot faster than doing the whole thing from scratch, and while I didn't simmer the broth down for hours, the profit-minded hippies at the soup company did, or at least used some process with the same end result. And the deli roasts chicken as well as anyone. If I'd had more time, I would have thrown the drumsticks in whole for a half hour, then taken the meat off and put the bones back in to simmer with the broth; but sometimes you have to choose your degree of difficulty and the end result was a healing treat on a busy night.
Update
3 months ago