We’ve been rather quiet about our culinary adventures as of late. We haven’t gone hungry of course—mostly because we’ve accepted culinary first aid from my parents and are otherwise preoccupied with a few secret projects which will be revealed in due time. I did manage to make luxurious chicken soup with thin noodles, shredded roasted chicken breast and still toothy vegetables. While it may seem like a lot of work for a few weeknight dinners, it really wasn’t. The chicken stock was made in a slow cooker while I went to work and the chicken breasts take about an hour to roast. I sautéed some veggies while the chicken roasted and threw in noodles two minutes before serving.
The key to this soup being an amazing success is the deconstructed manner in which it is cooked. All the components are cooked to perfection and assembled just before being served. Everything is just right and together, the soup sings with a symphony of textures and flavors. It was perfection. I need to make sure to use the slow cooker a lot more often. The fall and winter seem like the perfect seasons for the type of dishes it is best suited to.