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It’s winter, my dudes! That means it’s officially soup season!
Given that the temperature has been hovering in the single digits recently I have decided to dig through my recipe stash and practice making soups and soups and soups until I cannot soup no more.
It is snowing like HELL outside while I’m writing this, so I have been celebrating my day off by tweaking and practicing a classic chicken soup.
Chicken soup hits all of the major points I love in a staple recipe — it’s quick to make, cheap, simple, and delicious. It wins on all categories!
And when I say this came out delicious, I am not kidding. My husband detests, absolutely despises, cannot stand, refuses to eat, soup. This is a well-established fact.
Yet somehow I convinced my husband to ENJOY a bowl of soup. I even sent a picture of him eating soup to his mother and she was shocked — SHOCKED I tell you. This man is eating SOUP?? What have you done to him??
I mean, it *is* one hell of a soup. I am therefore obligated to share my recipe.
This recipe uses pre-cooked chicken. Start by making this recipe for shredded chicken here!
A classic chicken soup calls for onions, carrots, and celery in a 2:1:1 ratio. When you cook these vegetables in butter you are making what is called a mirepoix, which is a basic flavor base for French cooking. Calling it a mirepoix makes me feel fancy and it’s fun to say. Mirepoix. Meer pwhah.
Sautee the vegetables in the pot with butter until fragrant, then add your stock and water. I use a 2:1 ratio of stock to water for the broth of the soup.
I made the mistake of using a whole box of pasta in my soup the first time I made it. The results were HILARIOUS. Do me a favor and only use a half a pound, I assure you it will be enough. The pasta swells spectacularly when it’s done. If you think you don’t have enough pasta, you are wrong, and you will be aggressively corrected.
Bring the pot to a boil for seven minutes, then lower the temperature to a simmer until the pasta is finished cooking. Or follow the instructions on your pasta, I don’t know your life. My box says seven minutes and simmer so that’s what I do.
Alyssa, where’s the salt?
If you are using a pre-made store-bought stock (sad.) you probably have enough salt already. If you are using my stock recipe, you’ll remember that I do NOT salt my stock. That’s because I prefer to add my salt to taste in the final recipe. It helps me have more control over the flavor.
Give the soup a taste and add salt in small amounts if you need it until you reach the flavor you’re happy with. You’re good to go!
Originally published at https://filltheskillet.com on February 8, 2021.
