Chicken Noodle Soup for the Lethargic Soul

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Has anyone read a Dance with Dragons?

In it, there is a character by the name of Melisandre who is a sorcerous. Melisandre explains that she likes to make difficult spells appear to be cast with the greatest of ease to make herself seem impressive. I’m the opposite of that when it comes to cooking, I want you to think I struggled for hours to get that meal to your table. Which brings us to my point: the theme for this recipe is pseudo. Why? Because pseudo is a fancy word for fake and I’m pretentious. This is a chicken noodle soup recipe where the chicken and the soup are optional. It’s also a chicken noodle soup recipe that only takes about 30 minutes or so. This is important because chicken noodle soup made completely from scratch could take hours make.

Ingredients:

  • 1 Box of Chicken Stock
  • 1 Onion
  • 4 T Butter
  • 8 Carrots
  • Salt and Pepper to Taste
  • 1 lb. of comically swirled noodles (don’t cook these until I tell you to)
  • 1 lb. of Chicken (optional)
  • 1C Water (optional)

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Instructions:

Cut up the onion into thin slices and dice the carrot as you see fit, sauté both of these in 3T of melted butter. Once the onions are soft and the carrots coated with butter, add in the uncooked noodles with the rest of the butter. Once it is melted, add in the uncooked noodles. In a pot, bring the stock to boil.

  • If you want actual soup, add the cup of water to the noodles and begin stirring. Wait until almost all the water is absorbed to add one cup of stock to the mix. Continue adding the stock a cup at a time until the noodles are edible. This should take about 10 to 15 minutes. Combine with the rest of the stock and serve.
  • If you don’t care, just dump the noodles, carrots and onions into the boiling stock. Cook the noodles like normal, stir regularly and remove when noodles are edible.

As far as the chicken goes, I never make the chicken with the noodles. For this recipe, I’ve always felt that pan-fried chicken works the best. Just take the thawed pieces of chicken and place it in a non-stick pan. Fry the chicken in its natural oils. You’re not going to add oils, so this is why it’s important to use a non-stick pan. Generally, you’re going to cook for at least ten minutes on each side, but if you’re using something other than chicken tenders you might want to slice up the piece to see if its cooked through fully.

Thanks for reading and enjoy.

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