No cook is complete without a good, homemade, chicken noodle soup in their repertoire, right? So, this was less of a recipe than a combination of Pioneer Woman's chicken & rice and my dad's directions over the phone. And my additions. The result? Yummy.
I've never had so much respect for soux-chefs. I mean, chopping carrots is harder than financial accounting!...well, not really. but I was definitely cursing a little bit.
We're going to call this recipe: Lauren's Soup. (with help from other people)
3 Chicken Breasts
Carrots
Celery
Onion (half of one huge, softball-size onion- like, seriously Tops?)
1 Box of Chicken Stock (herein lies problem number 1)
Bullion Cubes- solution to said problem, hopefully.
Flour & Butter- for the ROUX!
Garlic (my addition!)
I think I sound more like a cook just for saying I made a roux, despite what it tastes like. Anyway, I have to admit, I have yet to try my soup as it's still simmering on the stove. But it sure smells good and even if my bullion cube solution has created an oversalted mess, there is always pepper- right?
Until next time- major shout out to Pioneer Woman's breakfast muffin recipes. Because they sound AMAZING. And when I replenish my flour source, I will be making these, definitely!
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1 comment:
I just wanted to say that this was probably the best homemade chicken noodle soup I've ever had. It was really good. And I'm not just saying that because I haven't gone grocery shopping in a month and I'm planning on eating some more after I finish this comment.
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