Or How to Make Really Good Homemade Chicken Soup
Only males who claim no fame in the kitchen
and stock up on canned soup need read further,
for all the rest of you already know very well
how to fill a pot with water, veggies and chicken.
There is the easy, quick way, quite satisfying
in end product and the longer very satisfying method
which involves pre-shopping for a whole chicken,
rinsing it well, patting with butter and seasoning,
placing it in a roaster with an inch of water in a medium
oven about an hour before proceeding with step two..
Now, for the quick and easy way, which involves
thawing in warm water the frozen skinless, boneless
chicken breasts you have in the freezer, rinsing them
and popping them in a skillet with a bit of coconut oil,
olive oil or butter underneath them, liberally seasoning
with sea salt, pepper, oregano, sage, cilantro and basil.
With water added after lovingly turning them over,
and seasoning their other sides, cover and let cook
on medium high. Now you are ready for step two.
With a flourish take out your small cutting board
and your French chef's knife, the one with wide blade.
Already the aroma coming from the chicken will spur you on!
Armed with a large bowl or pan, do a Rachel Ray, or M-C,
whichever you prefer, and head to your pantry to get
one huge or two medium onions, a box of brown rice,
a bag of your favorite noodles, and a box or can of
chicken broth, preferably without the horrid MSG.
Add a can of mushrooms if there are no fresh in the fridge.
After depositing these, take your big container to the fridge
and add a big thingy of celery, three or four carrots, parsley,
a box of fresh mushrooms and a stick of butter. Finally, place
the biggest kettle, at least six quarts, under the faucet
to fill with about six inches of water to start. Run the onions
under cold water to diminish tears, skin and slice and chop.
With your indispensable knife, scrape the large pieces
into the pot now on the stove on medium high. Scrub,
but don't peel the carrots, slice diagonally and add to
the pot. After rinsing the celery thoroughly, start slicing
from the top, being sure to get all those celery leaves
in the pot after you stop slicing about half of the celery.
Cut a clever triangle on the side of the rice box and shake
about six times over the pot. If you cut a huge hole, better
shake only three times. Rinse the parsley and cut the stems
in small pieces and toss in, then mince the rest and hold
till later. Slice as many mushrooms as you want, or none
at all if you don't love fungi, and park by the parsley.
Now the drama, as you wave and flourish every chicken
friendly dried herb in your stock, as you used for the chicken.
Fill a tumbler full of water and add enough to the stove top
simmering chicken to half fill the pan and cover again.
Now is the time to treat yourself to some cheese and crackers
while you prep lettuce, romaine, cherry tomatoes and peppers.
When the oven chicken has been in two hours and the stove top
about an hour, remove and prep for the pot. The roaster
chicken must be separated from its skin and bones
which should be dropped into a smaller sausepan of water
and simmered for about an hour (ah, the healing broth).
Either way, slice the chicken across the grain and add to the pot,
Now for about half a large bag of noodles to go in, followed
by stirring up the bottom of the pot to the top, then the
parsley and mushrooms scraped off the board into the pot,
and a pour, pour, pour of olive oil and/or half a stick of butter.
Let no margarine touch this pot, but coconut oil is supreme.
Next wash roaster, cutting board and knife, clean counter.
Add no-MSG chicken broth to the pot, or the stock you made
yourself from the simmering skin and bones of the big chicken.
Open the door to the attached garage and let the aroma waft
out into the welcoming space, while you take out the garbage
including all the now very used skin and bones.
While you put away the rest of the packages of ingredients,
savor the aroma with your best chef impersonation. Place
the salad in the fridge and call your nearest friend or family
member who can be at your house in under half an hour.
Set out place mats, plates, mugs, silverware and napkins.
Prep a small bowl of cheese, snack crackers and saltines.
Fill your best silver bowl with ice to nest bottles and cans
of your favorite beverages. Taste test the soup, but don't
put the spoon back in the pot or double dip? Smack your lips,
smile, savor the moment, rinse the spoon and taste again!
A knock at the half open door, "Hello." she shouts, "I'm
here." You, the smiling chef, prepare for accolades as she
surveys the table, inhales the pot, smiles at you, and declares
"Amazing!"
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