For my first cooking adventure I decided to start with an easy one. I chose this recipe out of my January 2010 Cooking Light magazine for Chicken Noodle Soup, and decided to make a double batch for lots of leftovers.
The recipe called for shredded skinless, boneless rotisserie chicken breast, but I couldn't find this in the grocery store and didn't know how to prepare it myself, so instead I bought frozen chicken breasts and cut them into cubes. The other thing I missed was that the recipe tells you to cook the pasta right in the chicken broth. It makes sense to add flavor, but I didn't see that before I had already cooked and drained the pasta. Has anybody done it this way before? I was afraid it might leave the soup kind of "starchy" if you couldn't drain the pasta after cooking it.
Overall I was pleased with the recipe, and it was definitely an easy one. I only wish I had frozen half, or else just made a single batch, because a double batch of soup goes a long way for just two people!
No comments:
Post a Comment