Friday, December 30, 2011

RECIPE: Chicken and Pasta Soup

This is an update to my Chicken Soup recipe. I made it right this time, which is to say that my noodles didn't disintegrate. My inspiration? Waking up sick and having to stay home from work Thursday. I expect this soup to be miraculous. :) 


It ain't pretty, but it's tasty!
4 Chicken Breasts
3 chicken bouillon cubes
1 box wheat pasta (I picked rotini)
Pepper, Ginger Powder, Italian Seasoning, Salt, Garlic Powder and Onion Powder

In slow cooker, cover chicken breasts with water (a few inches from the top of the cooker) and cook on HIGH until chicken is done. (It will sorta float!) This is the leave it until you smell it phase. I fished out the white squishy blobbies (technical term, folks!) with a fork. Tear apart chicken with two forks while still in broth. Or dirty a plate if you must. Add spices to taste, in the order they're listed, stirring chicken and broth. (I hold off on the salt as much as possible. I add a lot of pepper to cut through the cold. :D) Stir thoroughly. Add pasta and stir. Cook for about a half hour, stirring occasionally, until pasta can be easily cut with your stirring spoon but before it's gooey mush.

NOTE: I added Ginger on a whim, for it's good-health properties. And I can't really taste it much (can't taste much of anything at the moment) but it has added some extra good spiciness. I will add it to my broths from now on as the "What the heck is that good flavor?" ingredient. 

STYLE NOTE: Add celery and carrots if you must, early in the cooking process. I just didn't have any today. And other than aesthetics, the veggies don't entice me at all. With my cold, it's all about the chicken and broth. The noodles are just healthy carb filler. Adding anything else is just sneaky! :)

Sniffle-cough Cuddles,

Tamara, who gets frustrated when sick and does things like this instead of dosing up and sleeping

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