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<blockquote data-quote="Dannyalcatraz" data-source="post: 8224021" data-attributes="member: 19675"><p>[MEDIA=imgur]9o8krvb[/MEDIA]</p><p></p><p>Felt like having some CNS today, but couldn’t find all the standard ingredients in my fridge or pantry. So I made do with what I had:</p><p></p><p>I don’t buy long pastas, so I used cavatappi, which I cooked directly in the broth. I also added bullion for a deeper flavor.</p><p></p><p>Veggies were some green onions, carrots, celery, bamboo shoots and radish, added just as the noodles were just getting done. Parsley flakes were also added.</p><p></p><p>After that, I added a couple of whisked eggs (seasoned with salt and pepper) drizzled into the broth slowly and turned off the heat. A few stirs to mix, and it was ready to eat. </p><p></p><p>But what about the chicken?</p><p></p><p>Well, I was out of fresh or canned chicken. So I took some Boar’s Head golden classic sliced chicken cold cuts, cut it into little strips. Then I simply put the strips into the serving bowl and ladled the soup over them. Doing this prevented the chicken from disintegrating during cooking.</p><p></p><p>Garnish was a bit of garlic sprouts.</p><p></p><p>I actually used too much noodle & veg, so it looks heaped in the picture, but I assure you there’s a tasty broth below. It was slightly under seasoned, but a couple shakes of garlic salt fixed that.</p><p></p><p>For something thrown together, it came out OK. The veggies still had some crunch, even. But I need to intensify my broth flavor next time.</p></blockquote><p></p>
[QUOTE="Dannyalcatraz, post: 8224021, member: 19675"] [MEDIA=imgur]9o8krvb[/MEDIA] Felt like having some CNS today, but couldn’t find all the standard ingredients in my fridge or pantry. So I made do with what I had: I don’t buy long pastas, so I used cavatappi, which I cooked directly in the broth. I also added bullion for a deeper flavor. Veggies were some green onions, carrots, celery, bamboo shoots and radish, added just as the noodles were just getting done. Parsley flakes were also added. After that, I added a couple of whisked eggs (seasoned with salt and pepper) drizzled into the broth slowly and turned off the heat. A few stirs to mix, and it was ready to eat. But what about the chicken? Well, I was out of fresh or canned chicken. So I took some Boar’s Head golden classic sliced chicken cold cuts, cut it into little strips. Then I simply put the strips into the serving bowl and ladled the soup over them. Doing this prevented the chicken from disintegrating during cooking. Garnish was a bit of garlic sprouts. I actually used too much noodle & veg, so it looks heaped in the picture, but I assure you there’s a tasty broth below. It was slightly under seasoned, but a couple shakes of garlic salt fixed that. For something thrown together, it came out OK. The veggies still had some crunch, even. But I need to intensify my broth flavor next time. [/QUOTE]
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