So, according to the brilliant weather-person this week, we were supposed to have cold weather. Like an idiot, I planned my Thursday menu around this...like the weatherman ever gets it right! But Chicken Noodle Soup it is.
For some reason, this soup always reminds of French food. Maybe it's because my inspiration for inventing this recipe actually came from one of Julia Child's cookbooks. She says that house soups originated from what people have on hand. Well Julia, this is what I got on hand...elbow macaroni (glamorous right?), lots and lots of carrots, canned chicken (YUM...not, about a shot of leftover wine, some stale bread, and some assorted fresh herbs.
I swear, it sounds silly, but I make THE BEST Chicken Noodle Soup ever. The secret, or actually many secrets, is that after I saute my mirepoix of leeks (sometimes onions), carrots, and celery, I add about a shot of champagne or white wine for sweetness. Then, for the stock, I actually use about half chicken and half beef. I find it adds a depth to soup that chicken just can not satisfy alone. To finish, I add about a tablespoon of sour cream that adds richness! SO GOOD. YES, you can get excited about soup.
Serve this with a grilled cheese sandwich (made with real sharp cheddar cheese, not that imitation crap) on a baguette and you have yourself a healthy, delicious, and childhood comforting food!
No comments:
Post a Comment