So Lori is sick and has a fever and so I thought I would make her some chicken noodle soup from scratch. I searched and searched the internet trying to find a super moist recipe and never found exactly what I wanted, but I did find some really cool and different ideas about chicken noodle soup.
In the end, I created my own hybrid recipe by combining the things I thought sounded good about the others. We just ate dinner and it kicked TOTAL FUCKING BALLS…sooooo…I thought I would share it with you.
Frothy Noodle Soup:
2 Boneless, Skinless Chicken Breasts
2 Tbl Sesame Seed Oil
1/3 cup of White Wine
1 32oz box of chicken stock
2 BEEF bullion cubes
1 15oz can of tomato sauce
1 pack Goya Sazon
2 Tbl minced garlic
1 Tbl poultry seasoning
1 Tsp ground cloves
1 Tbl Thyme
1 Tbl basil
1 Tbl parsley
1/2 Tbl Fennel Seeds
1/2 Tbl Coriander Seeds
2 cups baby carrots
2 cups chopped celery
1 1/2 cups corn
1 1/2 peas
1 box bowtie pasta
Cube the chicken breast into small chunks and sprinkle them liberally with the ground pepper. Place in a skillet with the sesame seed oil over medium high heat. Cook for a few moments and then add the white wine and cook through. Set the chicken on a plate and off to the side out of the way for now.
In a large pot combine the box of chicken stock (o.k…open the box and add the contents…not the actual fucking box) with three cups of water. Throw in the bullion cubes and the tomato sauce. Now add all of your herbs and seeds. Also add an 1/2 tsp of the ground pepper at this point as well. Bring the mixture to a rolling boil and allow to boil for 3 to 4 minutes. Afterwards, bring it back down to a low simmer (like…really low) and cover.
Next take your baby carrots and cut them in half longways and then take these halves and cut them in half shortways (is that even a word??). Take the 1/2 onion and cut it up into small, bite-size chunks. Place the carrots and HALF of the cut up onion into the simmering pot, and cook covered. Set a timer for 20 min.
While that is cooking, cut up the celery and set that to the side with the rest of the onion, your corn, and your peas.
Once the 20 minutes has ended, add the chicken back to the mixture and cook covered an additional 20 minutes. I bumped the heat up from 2 to 2.5 at this point also.
When that 2o minutes has ended, take off the lid and dump the rest of your vegetables into the soup. At this point you do not need to set a timer, because the time it takes for the last step is just about right.
In another pot, cook the pasta until it is al dente. (Directions should be on the box…if not…well, you’re fucked).
Once complete, place pasta in a bowl and cover with the soup. Serve right away.
I hope you enjoy this as much as I did…hell, I ate two bowls of this crap and I don’t generally like vegetables all that much.