Saturday, April 25, 2009
This recipe varies every time, but here is the original post I wrote about it. I was so excited because it was my first "freestyle" recipe!
I started with organic chicken stock -- the biggest plastic carton they have. My pot was filled about halfway. Trimmed, browned and shredded a package of boneless/skinless chicken thighs, chopped carrots, celery, a whole onion, and added a drained can of stewed tomatoes. Oh, and you know those little plastic cartons of locally grown herbs? I chopped up a carton of basil (removed stems) and put the ENTIRE carton in my soup -- probably about a cup and a half! I boiled this mix and added a little cilantro powder, a bit more garlic powder, and sea salt and cracked black pepper to taste. That simmered for about twenty minutes and then I brought it up to a boil again and added half a bag of egg noodles for five minutes before I brought it back down to a simmer and served a few minutes later.