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wherein Liz cooks chicken soup
Mar. 30th, 2014 09:52 pmToday's experiment:
Get up 45 minutes early. Chop up a bunch of baby carrots, three stalks of celery, a medium sized white onion, and four chicken thighs. Toss in crockpot. Add 250ml bottle of white wine (Chardonnay, because it was all that was available; what is it with Chardonnay anyway? there are so many better white wines out there!), 1 cup-ish of water, one ramen chicken bouillon packet, 1.5 tsp salt, 1/2 tsp-ish black pepper, 1/2 tsp-ish basil, and one bay leaf. Cover, plug in, set to LOW, and leave for work.
7.5 hours later, come home. Appreciate nice warm food smells, add another 1/2 cup-ish water, let cook another half hour. Unplug, remove bay leaf, put majority into Tupperware and fridge, serve one bowl, eat. (Pause to spit out tiny bay leaf fragment that apparently fell off the main leaf during cooking. My dad's always-get-served-the-bay-leaf curse holds true down the generations, it seems. *sigh*)
Results: I think if I try this again, I will go a bit lighter on the pepper and basil, and add more water from the start. Also, maybe I could get fancy and cook and toss in some noodles toward the very end. But I don't really mind peppery soups, so all in all, I declare success.
:-D
Get up 45 minutes early. Chop up a bunch of baby carrots, three stalks of celery, a medium sized white onion, and four chicken thighs. Toss in crockpot. Add 250ml bottle of white wine (Chardonnay, because it was all that was available; what is it with Chardonnay anyway? there are so many better white wines out there!), 1 cup-ish of water, one ramen chicken bouillon packet, 1.5 tsp salt, 1/2 tsp-ish black pepper, 1/2 tsp-ish basil, and one bay leaf. Cover, plug in, set to LOW, and leave for work.
7.5 hours later, come home. Appreciate nice warm food smells, add another 1/2 cup-ish water, let cook another half hour. Unplug, remove bay leaf, put majority into Tupperware and fridge, serve one bowl, eat. (Pause to spit out tiny bay leaf fragment that apparently fell off the main leaf during cooking. My dad's always-get-served-the-bay-leaf curse holds true down the generations, it seems. *sigh*)
Results: I think if I try this again, I will go a bit lighter on the pepper and basil, and add more water from the start. Also, maybe I could get fancy and cook and toss in some noodles toward the very end. But I don't really mind peppery soups, so all in all, I declare success.
:-D
