So today was another cool rainy day in Southern California. It's been this way for a few days, and going to stay that way for a few more days, but I don't mind (yet). But around lunch today I could feel that damp coolness settling in, and it just felt like chicken soup weather. I'm not going to go on and on about this tonight - but I'm really digging this method I've "devised" of sauteing a base of vegetables - in this case garlic, onion, celery, mushrooms - adding half of them to a chicken stock, letting that cook down a little more, then hand blending it all down to a much bolder broth. Then adding the other half of sauteed vegetable intact, so you have a little something for the spoon. Some chopped carrots are always a nice addition to the pot. I also pan seared some chicken breasts, and then cut them into bits to be added to the soup. Then, I added da noodle. A nice, thick, fresh, pappardelle. They cook down so-so-a nize.
Chopped fine some rosemary, tyme, and sage (what a great scent), added to the pot. Eh, a little water, a little more salt/pepper. Simmer simmer simmer. I dunno. Practice makes. . . practice makes a helluva really awesome friggin chicken soup in about 45 minutes.
Also worthy of note: Paired this with a glass of very affordable, and surprisingly enjoyable (as a neighbor concurred) zin from Trader Joes called Steelhead, from Sonoma, $6.99. One of those lucky cheap picks from TJ's. Notes of cherry and chocolate, kinda jammy, very nice with a stewy soup.
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