Chicken soup will warm everyone up
The Thanksgiving holiday is just around the corner, and that usually means people coming and going. So all desperate cooks need a plan for how to feed the troops as they move through the house. My best advice is to poach a few chicken breasts. Poached chicken can be used in so many ways, and it's a snap to prepare.
I use skinless, boneless chicken breasts, so it's easy from start to finish, but any kind of chicken can be used. Place the chicken pieces in the bottom of a soup pot or heavy-bottomed saucepan with plenty of room (don't crowd them in). Cover them with cold tap water. Place over high heat and bring to a boil for 5 minutes. Then turn off the heat, leave the pan on the hot burner and cover for 30 minutes. Uncover and let it cool enough to handle, and you are done!
With this method, there's plenty of hands-off time to handle the other details when company is coming. Shred the chicken and refrigerate for salads, sandwiches, omelets, and today's recipe for Chicken Noodle Soup With Carrots and Asparagus. You can also strain and use the broth. This soup is perfect for family members of all ages. If serving children, season with the black pepper at the table, to taste. I hope you enjoy!
Suggested Menu
Chicken Noodle Soup With Carrots and Asparagus
Whole-wheat crackers
Sliced cheese of choice
• Alicia Ross is the co-author of "Desperation Dinners!" Contact her at Kitchen Scoop, c/o Universal Uclick, 1130 Walnut St., Kansas City, MO 64106, or send email to tellus@kitchenscoop.com. Or visit the Kitchen Scoop website at www.kitchenscoop.com.