All of my leftovers in the fridge are finished, so it’s time to get something else on top of the stove. Today is soup day.
I went to the grocery store this morning, mainly because I needed coffee. (Chock Full O’ Nuts 39 oz can on sale, $6.99.) Even though I already had everything to make chicken soup I also picked up ingredients to make a creamy tomato soup. This will be an experiment. If the tomato soup fails, I also picked up some cheese slices to make accompanying grilled cheeses and that should make things all better, as only a grilled cheese sandwich can.
The chicken soup is pretty easy: chopped garlic, celery, carrots & onions, chicken (breast & thighs), thyme, cumin, s&p and I think that’s it. While I’m chopping I’m telling the television viewing audience inside my head “Be sure to chop your carrots and celery evenly, about ¼-inch thick. Try not to chop your already chopped pieces so that you have perfect circles of carrots and crescents of celery.”
I may be adding too much chicken: two breasts and three or four thighs. I guess a chicken soup with too much chicken isn’t that bad, right? I think I overloaded the veggies too so maybe I should split this into two pots and dilute. I’ll see how far down it cooks.
After the commercial break I tell the audience “After your vegetables have softened in the olive oil, add your chicken and water, two inches above the chicken. Make sure you add cold water and not warm. Here’s a tip. Before prepping your vegetables, take an empty pitcher, fill it with water and put it in the refrigerator. By the time you’re ready to add it, it will be nice and chilly.”
I will let this cook for a couple of hours before I start the Creamy Tomato Experiment. I want to use a small amount of the stock from the chicken. “Never boil your liquid while the chicken is cooking, it will only make your soup cloudy. Instead, use a medium heat to slowly simmer the process.”
Two hours later I’ve removed the chicken pieces (still leaving the heat on the pot) and let them cool. Chop or shred (they’ll be pretty pliable now) into spoon-size pieces and return to the pot. I think I’m going to add some noddles to this! I have a box of gemelli that would be perfect. But first I’ll ladle out enough to start a base of the CTE.
Then, staring directly into the camera, I would say something chefy like “I’m going to start with a similar base for the tomato soup that I did for the chicken soup. But instead of wanting large uniform chunks, I’m getting to finely chop my onion and celery. While I want the flavor in there, I don’t want the texture.” I would demonstrate this by contorting one of my hands in an Oprah-like claw while emphasizing the word texture.
CTE: onions and celery and garlic until “sweating” and turning mealy. Skim enough chicken broth from the soup (or stock) to cover the mushy meal and continue to boil. Then I put in three large cans of crushed tomatoes, s&p, and let that heat back up to a boil. Then it’s adding cream and I’m done! Roll credits.


Purchase: $24.32
EBT Card Balance: $120.95
Club Card Savings: $9.55 (28% of purchase)