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HEADLINE: Chicken soup and then some
DATE: Thu, November 12, 2009
CRYSTAL'S CUTS RATING:
Colds gone bad to-Bronchitis have a way of making one an expert at chicken soups. There's those piled with tortilla chips on top with cheese, the confetti noodles in Liptons dry chicken noodle soup, Progresso's chunky whatever, Campbells standard can, chicken with rice at the Old Ranch Parkway cafe and the random specials I've sampled all over OC and Long Beach these past weeks. I haven't sprouted feathers yet but I can't find a winner. I love those that are made from scratch with real chicken then dusted on top with real just-shaved Parmesan cheese. Not happening with a scant energy account. So I settle for using Swanson chicken broth, add cheese tortellini, then dust it with canned Parmesan cheese. If any one knows of a good to go chicken soup, do share!
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Posted by Hamilton Mausoleum on 10/16 at 01:28 AM
I am making homemade chicken noodle soup and I was wondering if you have to put chicken bouillon cubes in with the chicken. I usually do, but I forgot to buy them when I went to the store.
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Posted by .(JavaScript must be enabled to view this email address) on 06/08 at 08:42 AM
Add a "glug" of sherry wine to chicken soup or cream sauce to be served with chicken. It adds a depth of flavor