At this point I am pretty much convinced that in the most artic point of the winter I will have all grilling recipes since in the summer I seem to have all soup recipes. This soup recipe comes from the cookbook “The Best of Chef at Home” by Chef Michael Smith. What I really like about this book is has “Freestyle Variation” in the margin that give you ideas and options on ways to modify the recipe to your specific likes.[hr] [row_fluid][span4]
[/span4][span8] Chef Michael Smith is a Canadian Celebrity Chef. He resides on Prince Edward Island and I first learned who he was by his TV show “Chef at Home.” Chef Michael Smith has been a part of several tv shows and has several cookbooks. His newest, Make Ahead Meals, is on my list of cookbooks to get.
[/span8][/row_fluid] [hr] [row_fluid][span4] [/span4][span8] The recipe I had chosen was Chicken Noodle Soup. The cookbook also included a recipe to make a chicken broth so I decided to make Chef Michael Smith’s broth to use for the soup. For the broth I cut a 4 pound chicken into parts and put it in a large pot with 2 onions (cut into 8 pieces with the skin still on), 2 carrots cut into 1″ pieces, 2 celery stalks also cut into 1″ pieces, 2 bay leaves and 2 sprigs of fresh thyme.
[/span8][/row_fluid] [hr] [row_fluid][span4] [/span4][span8] I added enough cold water to cover the chicken and veggies and heated over high heat until it was about to bowl. Then the heat was reduced to low and let to simmer for 2 hours.
[/span8][/row_fluid] [hr] [row_fluid][span4]
[/span4][span8] At the end of 2 hours I removed the chicken piece and put in a bowl to cool. With a slotted spoon I then removed the veggies. Next I strained the broth through a mesh colander and let it cool slightly. Broth done!
Now onto the soup recipe! I put about a tablespoon of canola oil in a large pot heated and added a diced carrot, diced stalk of celery, diced onion and 1 clove of minced garlic. I let that cook over medium high heat for a few minutes.
[/span8][/row_fluid] [hr] [row_fluid][span4] [/span4][span8] Then I added chicken broth (the recipe called for 4 cups of broth but looking at all the other ingredients it didn’t seem like enough broth so I actually doubled it and added 8 cups). Then I added shredded chicken (from the chicken set aside from the broth) and noodles.
[/span8][/row_fluid] [hr] [row_fluid][span4] [/span4][span8] The soup cooked until the noodles were done and parsley, thyme and green onions were stirred in and the soup is ready!
Verdict: BLAND CITY! While making it I thought it was strange that no salt was added to the broth or the soup but I followed the recipe anyway. I am not sure if no salt was an oversight or if that was the way it was to be. Anyway – as I have said before in this blog I am salt person so I needed to add salt prior to eating. That being said I have made several recipes in this cookbook prior to the project and this is the first I really didn’t care for, and in fact other recipes I have made from this book are favorites I make again and again.