This is the first in a blog series on cooking. They aren’t just recipes, they are a mindset when it comes to cooking. I am a follow the recipe kind of girl, and I cook fine, but the people in my life who are chefs? They make shit up as they go and it’s always amazing… I should’ve used a different word besides shit, huh? 🙂
So here’s the first entry as I try to take on the chef mindset of just throw stuff you think will go in and see what works. You’ll notice there are no measurements, because that’s not how this recipe works, just throw in what you want till you run out of room 🙂
I like to use chicken thighs because the dark meat has a richer flavor, but use your favorite cut. Just make sure to get the kind with the bone and skin. Take off the skin, cut the chicken into bite sized pieces and get as much off the bones as you can, while you boil a pot of water that’s maybe half full. Toss all of your chicken parts in and boil for about 45 minutes.
Take the chicken bones and skin out and toss them. Put in chopped potatoes and celery, and boil about another 30 minutes or so.
Once the chicken pieces look cooked and start tearing off into their own little strings of chicken and the potatoes and celery are soup-perfect squishy, toss in pretty much anything else you think’ll work. That’s noddles, carrots, orange peppers, tomatoes, mushrooms (if mushrooms, saute in red wine first, trust me).
And then your spices. I usually toss in the salt in that first pot of water to increase the boiling point a bit, but you can throw it in now and have better control of the overall taste. I like to put in some red wine too. Then pepper, maybe some hot sauce, and garlic. Go slow and use a little at a time, you can always add more.
And then enjoy 🙂