My husband was feeling under the weather. It doesn’t happen often, but when he gets sick it is always bad. While he was cuddled up on the couch under a blanket, there was only thing he wanted to eat. My chicken noodle soup is not that fancy, but it is designed specifically for recovery. Not being sick, I wasn’t in the mood for soup. So here is chicken in two ways.
RECIPE: Chicken Two Ways
Makes 4 Servings
Cast iron Pan
1) In one pan and one pot, begin cooking a chicken thigh.
2) While that is cooking, chop up celery, carrots, garlic cloves, and carrots. Put half of the chopped onion and garlic on one side, and the rest of the garlic, onion, celery, and carrots on the other.
3) In the pan, remove the mostly cooked chicken and chop it up before returning it to the pan.
4) In the pot, pour a can of chicken broth over the cooking chicken thigh.
5) Add the onion and garlic to the pan, and the rest of the garlic, onion, celery, and carrots to the pot.
6) Bring the pot to a simmer, while the pan stays on medium low.
7) Season the pot of soup with a very healthy heaping of ginger. Ginger is a great aromatic for colds, especially when mixed with lots of garlic. Parsley is also a good addition.
8) In the other pot, begin boiling some water.
9) Season the chopped chicken in the pan with oregano and basil.
10) Remove the chicken thigh from the pot of soup and shred the chicken. Return the chicken and the bone to the pot. The bone simmering away helps fortify the store bought broth.
11) Add penne pasta to the soup pot and to the boiling water.
12) Pour part of a can of evaporated milk over the seasoned chicken in the pan. Add a sprinkle of Parmesan cheese as well if you like a cheesy sauce.
13) Add the cooked pasta from the water to the creamy chicken, stirring to ensure even coating.
14) The pasta in the soup should be done at the same time. Remove the soup from the heat right away so it starts cooling to an edible level of heat.
15) Scoop some creamy chicken and pasta into a bowl, and a large ladle of soup into a bowl.