quick and dirty chicken soup
We are sick people. It probably originated with a Georgia 3-year old before Christmas, but it started getting bad on the far too relative-filled trip to Vegas. It was all we could do to stumble across the street for either wildly overpriced or absurdly cheap food-court meals, depending on which end of the specials we ended up; any kind of real gambling at a table with other humans would have been a deeply antisocial move. Weaving down the Strip with a comically oversized frozen drink? Unfortunately, this was impossible. For my part, it could be the H1N1 or the seasonal or some vicious hybrid, but E was supposed to be inoculated against all of this. All I know is that for a few bedridden phlegmy days, it looked like the microbes might take this one. Whatever the essence of Las Vegas is, we either slept through it or were too sober to notice.
In any case, when we straggled home on New Years Eve there was only one clear path, and thankfully The Ladies were still open to supply most of what we lacked.
1 small onion
2 carrots
2 ribs celery
a lot of garlic
2 chicken breasts
1 qt dark chicken stock
white wine
parsley
red pepper flakes
s&p
limes
1. Peel and cut onions, carrots, and celery into roughly uniform soupy-sized pieces, and start sweating them in olive oil. Coarsely chop a bunch of garlic and throw that in, too, and shake some pepper flakes in as well. Sneeze repeatedly.
2. Dice the chicken and brown it with s&p in some oil elsewhere (assuming it's raw--otherwise the juices will all run out and cloud up the soup as they cook). When it's browned enough, deglaze with white wine, scrape the goodness, and pour this all in with the vegetables. Add the stock, which thank god you had plenty of in the freezer.
3. Cook this until the chicken is tender but veggies still have some bite. Add a bunch of chopped parsley and adjust seasonings.
4. Squeeze lots of lime in it as you eat. Keep some cock sauce at hand just in case the pepper flakes don't get the juices running.
5. Feel the healing power as viruses and bacteria flee in terror.
In any case, when we straggled home on New Years Eve there was only one clear path, and thankfully The Ladies were still open to supply most of what we lacked.
1 small onion
2 carrots
2 ribs celery
a lot of garlic
2 chicken breasts
1 qt dark chicken stock
white wine
parsley
red pepper flakes
s&p
limes
1. Peel and cut onions, carrots, and celery into roughly uniform soupy-sized pieces, and start sweating them in olive oil. Coarsely chop a bunch of garlic and throw that in, too, and shake some pepper flakes in as well. Sneeze repeatedly.
2. Dice the chicken and brown it with s&p in some oil elsewhere (assuming it's raw--otherwise the juices will all run out and cloud up the soup as they cook). When it's browned enough, deglaze with white wine, scrape the goodness, and pour this all in with the vegetables. Add the stock, which thank god you had plenty of in the freezer.
3. Cook this until the chicken is tender but veggies still have some bite. Add a bunch of chopped parsley and adjust seasonings.
4. Squeeze lots of lime in it as you eat. Keep some cock sauce at hand just in case the pepper flakes don't get the juices running.
5. Feel the healing power as viruses and bacteria flee in terror.
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