May 10 – May 16, 2021
Monday: Chicken Soup from Scraps with Avocado Toast
Tuesday: Grilled Pork and Pineapple
Wednesday: Pasta Putanesca
Thursday: Leftover Chicken Soup
Friday: Grilled Shrimp with Charleston Red Rice
Saturday: Dinner at Longue Vue as guests of Katie and Dave – Annie’s Birthday (The picture shows the Pinks, left to right, Katie, Beez, Annie, Julie, Anne [aka Hilda])
Sunday: Best Barbecued Chicken with Polenta
Chicken from Scraps
If you’re like us, you have stray carrots and celery and a half-onion in a baggie hiding beneath the lettuce and cucumbers in the vegetable drawer of your refrigerator. In the pantry you can probably find half-, quarter-, and lesser bags and boxes of pasta and noodles.
Keeping track of this stuff is exhausting and so, on some weeknights, is the thought of putting together a dinner from scratch. On the other hand, ordering-in means settling for lesser quality and food that was meant to be eaten an hour ago, just before the delivery man left the restaurant to visit his girlfriend, smoke a cigarette and lose himself twice (he called both times) on the way to your house.
So . . . a better idea might be to use those various odds and ends and, perhaps make a quick trip to the local grocer to pick up a chicken breast. Now why would you do that? Because with these minimal ingredients, at an added cost of about $4.25 (for the chicken breast) you can make a superb chicken soup which won’t take much energy (of which you have little) and will help you to feel healthier and stronger, as well as clever, since you’ve cooked this all from scratch with odds and ends lying about your kitchen. And we say, good for you!
Below is a tried and true recipe based on Julia Child’s basic chicken soup, with some noodles thrown in for heartiness. The whole shebang will take about 30 minutes to cook and will save a lot of effort and and money and waiting for that take-out driver who has been just five minutes away for the last hour.
Chicken Soup from Scratch with Odds and Ends
Timing: 30 minutes – easy
Ingredients: Serves up to 8
2 quarts chicken broth or stock (we recommend Chicken Stock from College Inn, if you haven’t made your own)
2 boneless, skinless chicken breast halves
1 cup or more of onions, carrots, leeks and tender (inner) celery stalks finely diced or cut into julienne (diced is easier to eat)
½ cup dry vermouth or white wine
1 bay leaf
A bag of good egg noodles.
Salt and ground pepper (white or black)
Cut up the vegetables – for garnish you might want to julienne some English cucumbers, salt them and let them sit while you cook the soup.
Put the chicken breasts, vegetables, stock, wine and bay leaf into a pan. Bring to a simmer and cook for 4 minutes before removing the breasts (leave the vegetables to continue cooking at a simmer). After removing the chicken, toss in the noodles.
Cut the removed breasts into julienne and, when the vegetables and the noodles are tender (another 5 minutes maybe) return the chicken to the pot. Now cover the pot and remove from the heat and let steep for 15 minutes or more. Correct the seasoning, reheat (if needed) and serve with those cucumbers we spoke of, or just some good, crusty bread on the side.