Chicken Noodle Soup

Chicken noodle soup is probably my favorite food.  Chicken and dumplings run a close second.  My mom told me once that when I was barely old enough to hold a spoon she left me home alone with my dad and told him to feed me a can of chicken noodle soup for dinner.  He opened the can, plopped a spoon in it and gave it to me.  I guess that moment is when my love affair with chicken noodle soup started.

I can still eat it from a can (water added now and heated – not actually out of the can), at a restaurant, but homemade is preferred with chicken pieces, swimming in a golden broth, surrounded by carrots slices and noodles.  When I make it, I usually start it in the late morning so I eat some for a late lunch, again for dinner, then put some in the refrigerator for lunch for a few days, and some in the freezer for later.  Later is usually a day or two after my refrigerator stash has been consumed.

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Minestrone

I cook soups frequently. They are easy to make, easy to tweak, and hard to mess up.

Cooking Hint: I did NOT say soup is impossible to mess up.  I have proven it is, in fact, possible.  I have scorched chicken on the bottom of a pot before I even got started doing anything besides boiling a whole chicken. Words of wisdom, don’t be like me and try to salvage it. Throw it away! Or better yet, prevent a disaster before it happens and do not start anything on scorching high heat and walk away. See that tiniest bit of black stuff on the bottom of the meat? Do not even try to pick it off and rinse it off. That not-so-flavorful taste will permeate the entire dish.

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