I picked up some chicken soup on my way back from a meeting. I went to this place Specialty's that is usually pretty reliable with the lunchables, soup in particular.
I like my chicken noodle soup brothy, with lots of chicken, lots of crunchyish veg, and a good handful of noodles. Up front the Specialty's preparation looked like it would fit the bill. And hey, peas and corn in there too? Swell.
Sadly, all sensory recepters were disappointed today. What they managed to choke down instead was a low-sodium, chewing-not-required, mush. Now, if I were in the practice of gumming down my food, this would be a perfectly fine lunch. But I'm not -- my bicuspids are alert and ready to go! They want al dente noodles! And tender, buttery bites of chicken--white and dark!
I write this not to bitch & moan necessarily--but to bemoan a poor take on what is a universally loved dish. If I were the soup guy , I'd keep the noodles (cooked until just shy of al dente) in a separate pan and scoop them to order--so that every cup had nice, fresh, chewy noodles, bathed in a rich chicken-and-vegetable soup.
Hale and Hearty in NYC used to do their noodle soups this way...yet another reason why I love that town. But more on that later...
1 comment:
After having the lovliest Sunday dinner of chicken a dumplings recently, I was inspired to make my own version - with a processed twist. Rather than making the dumplings from scratch, I outsourced it to on Mr. Pillsbury Doughboy.
Mr. Doughboy sucked butt. I may be scarred from future enjoyment of this homesy country classic.
I know, I deserved it. What else could I expect from dough that explodes from a can sitting dormant under bad lighting for some odd months, if that... (shudder).
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