Sunday, August 15, 2010
Chicken Soup for the Expat Soul
I know it's been forever. It's almost like I dropped off the face of the earth. I'm sorry for my neglect. I just got caught up in this crazy new life I'm living. So what have I been doing the last two months I haven't been blogging? Traveling (San Francisco, Malaysia), eating of course, a very little cooking (it's still pretty tough to cook around here), and writing, although obviously not my blog. I've been working on a new project, a food book for Taiwan along with a few other things.
But this post wasn't really going to be about me. It was going to be about soup! One of the first meals I made here in my new kitchen was this chicken soup. We were going through a little bit of a rough patch, homesickness sticking to us like peanut butter sticks to a three year old. So I decided to make some good old fashioned chicken soup to cheer us up and scratch our homesick itch.
It turned out really well for the most part. I didn't have the patience or refrigerator space to make homemade stock, so I looked around our local supermarket for stock or boullion cubes or chicken base. This is what I came up with.
Anyways. I used this as the base for my chicken soup. I thought about going for the whole chicken and cutting it up to make the soup, but I was deterred by the chicken's head. I can get used to a chicken's feet still being attached, but when he's got eyes to stare me down as I hack apart his body, that is a line I'm not ready to cross. So I used a few different cuts.