Soup of the Fortnight: Chicken
I made a pot of Pam Anderson’s chicken soup from The Perfect Recipe. I don’t think my batch came out as good as Cameron’s usually does — he is the designated chicken souper of our clan — but I compensated by adding my own homemade farfalle pasta.
I love this soup because it doesn’t deplete my stock stash: you use a whole chicken, cutting all but the breast into tiny bits to make broth, then add breast meat poached in the broth, and veggies sauteed in the chicken fat. It turns out really chicken-y, even more than you’d expect from such a reasonably quick preparation.
