Sometimes, improvising can be better...

I forget things. Little things, things that are really forgettable up until I really need them. Namely stuff at the grocery store.

Tonight was no exception as I hit up Trader Joe's after work. Knowing that I needed black pepper and chicken broth for the soup I am wanting to make, I shop around and pick up a crusty, delectable loaf of sourdough bread, mango mochi ice cream balls, produce, etc. I kept going right down my list, paid for my loot and went home. In my kitchen, I start cooking the chicken, seasoning it a bit and simultaneously boiling broth. I chop and put in the veggies and noodles.

Then and only then do I realize: I've forgotten the broth (I had some but was sure it wouldn't be enough) and the black pepper.

I made do with the pepper grinder (on normal occasions, I prefer fresh ground pepper but it's not practical for cooking).

The tricky part was the broth... Thankfully, in my cupboard was a box of vegetable broth. Not what I would have liked, but doable. I poured some in and later added some water, but surprisingly enough, it turned out good. Really good!

So sometimes plans don't work out, but tonight showed me that the last-minute, make-do improvisations can be even better...


Robyn's Chicken Soup:
- about 20 oz. chicken broth
- one chicken breast, cubed
- spaghetti noodles (about two servings)
- celery
- carrots
- green onions
- 1 small yellow onion
- oregano, salt and pepper

1. Cook chicken covered in a pan.


I seasoned the chicken with oregano, garlic powder (because I was lazy and didn't feel like mincing garlic), and salt & pepper.

2. While chicken is cooking, chop about two celery branches (sticks?), one medium carrot and the onions
3. In a stock pot, pour in broth and veggies. Bring to a boil, stir in noodles


Lookin' good so far!

4. Season chicken with oregano, garlic powder and salt & pepper.
5. When noodles are soft, stir in chicken. Let simmer for 15 minutes

Okay, that's kind of a haphazard recipe, but it was good... Really good. The vegetable broth I used gave it a nice golden (non-yellow) tone. I had two bowls and there's leftovers for lunch tomorrow.

Score!


Delicious.

P.S. Please ignore my cluttered couch . . . I've been organizing paperwork all week. Er, trying . . .

Bacon cheddar potato soup

Yesterday, the dreary, Edgar Allan Poe weather began again, which naturally made me so happy and inspired me to attempt potato soup again. This time, I decided to make some modifications and perhaps not follow the recipe quite so rigidly.

Bingo -- about a hundred times better than last time . . .


Potato Soup
- 4-6 strips of bacon cooked and cut into small pieces
- 2 large Russet potatoes, cubed
- 2 14oz. cans of chicken broth
- 3-4 green onions chopped, greens and whites
- 1 1/2 cups milk (I used 2%)
- roughly 1/4 teaspoon dried thyme
- shredded cheddar cheese (I like extra sharp, but to each their own - colby-jack is also a good choice for potato soup)
- salt & pepper

1. Cube potatoes and put them in stock pot. Cover with chicken broth and bring to a boil.
2. Reduce heat and let simmer for 15-20 minutes.
3. Remove from heat and mash at potato pieces with a potato masher or fork (don't do this too much, you just want to break them up a bit more, not into too-tiny pieces)
4. Return to heat and stir in bacon, onions, thyme and milk. Cook for 15 minutes covered.
5. Serve with shredded cheese and salt & pepper to taste.


Soooooooooooooooooooo good and really tasty the second time around.