Soup!, How about it? Options

[Psyche]

You know, I've looked everywhere for that damn recipe, but it's not written down. But I remember it, because it was easy; just a bit vague. There weren't actual measurements, because really you're making as much or as little as you want. I was making for a huge group, so my pot was a big one.

If I was making just for two or three people, this is what I would do:

You'll want:

-2 large, boneless, skinless chicken breasts (or 3 medium size ones), thawed
-1 pound of pasta - I used gemelli, but I suppose you could use rotini, or elbow macaroni, or whatever tickles your fancy. Hell, use linguini or fettuccine if you want, but break it into smaller pieces.
-any spices that sound good to you with chicken soup, to taste - and you'll probably need a lot more than you'd expect, because I did.

1. First, you'll be making your chicken stock. Put the thawed, whole breasts in a pot and fill it up with water - the bigger the pot, the more soup you'll end up making, but remember that you still need enough room for the breasts and later, the pasta. So put it on the stove and let it heat until the chicken is cooked through. You'll periodically want to skim the foam off the top of the water throughout this process.

2. Once the chicken is cooked through, fish it out of the pot and set it on the cutting board or wherever - let it cool just enough so you can touch it enough to cut it up into bite-size chunks for the soup. While it's cooling, you can skim any remaining foam off the top of the water, and add in a bunch of your preferred spices. Also, before cutting up the chicken, add in the pasta. You may not use a whole pound of it - dump it into the water from the box until the top of the pile of it is just at the top of the water, even a little poking out. Add more spices if you like and give it all a stir.

3. You should be able to cut the chicken breasts now, so chop 'em up into whatever you like for bite size pieces. Give the pasta another stir, then add the chicken pieces back in and cook till the pasta's at your desired state of done-ness. Taste, add whatever spices you need, and let it cool for a few minutes.

Or eat it scalding hot, whatever floats your boat.

And FYI - the big pot I made tasted better the next day - I think probably because it all had time to sit and soak up more of the spices. It was a brothier soup at first, but a bit thicker the next day, and went from great to awesome, in my opinion.

I'll try to get hold of the friend who gave me the recipe, make sure there's nothing I forgot - but I'm pretty sure that's all of it.

[IMissPadfoot]

Thanks Kim!

[wandaXmaximoff]

Yeah, cheers, Kim.

[Psyche]

Welcome!

[Psyche]

Made a chicken and cream soup the other night, and it was AWESOME. Who knew white wine would add so much to a soup? YUM.