My dear readers…Today, it was a bit overcast and just made me think of chicken soup.
And I wanted to rotisserie a whole chicken I bought at the market yesterday.
So how does one rotisserie a chicken and make chicken soup at the same time?
Hang with me here…and just keep dancing.
One takes two thighs out of the freezer and puts them in a cast iron pot while the chicken takes on SW sun tanning in the air fryer.
I am not above picking up a deli chicken at the market, but I was in a hurry yesterday and because of all the snow birds and the Spring Breakers, the line at the deli was terrible.
And I wait for no man.
Well, I do, but sometimes I don’t want to wait, I want to get going.
I’m that way in a restaurant. I don’t think there is any food “that good” that I will stand in line for an hour and 45 minutes for it.
That is what reservations are for and There is always a McDonalds down the street.
Back to the Snow Birds and Spring Breakers.
Isn’t it time for them to go home?
OOPS…;( ! I am so sorry.
Did I say that out loud?
Just keep dancing.
It cures what ails ya…so they say.
Whether it is a cure all or not…I love it and this morning I decided to make a pot.
I was in a chicken mood.
So I placed the chicken on my rotisserie in my air fryer after seasoning it with thyme, paprika, garlic powder, onion powder and crushed black pepper.
No measurements here and no salt.
I just sprinkled on the spices and rubbed them into the chicken.
I have been trying to watch my salt intake since I broke my foot.
I know…just keep dancing.
I had the water and chicken thighs boiling on the stove when I realized I did not have any noodles.
I could always make home made noodles but that would take time and I was needing instant gratification.
So I searched my pantry and found Beef Ramen Noodles.
Don’t ask me how I have college dorm ramen noodles in my pantry.
You know the drill….just keep dancing.
The onion I had was humongous and I didn’t want to take the time to chop it, so I quartered each half and plopped them in the broth,…..
……along with a small package of snack carrots (read small whole baby carrots).
I fished out the thighs and literally tore the meat from the bones like a cave
man woman….and back into the pot they went.
As this wonderful smelling soup simmered, I added a box of Tuscany Chicken Broth.
And No, I don’t know why it is called Tuscany Chicken Broth, but it tastes really good.
Don’t worry about it…just keep dancing.
You probably are thinking…doesn’t she realize the ramen noodles are beef and not chicken.
I’m getting to that.
After sprinkling in a bit of Italian Seasoning (I don’t know how much…maybe a teaspoon?), it is time to open the bag of ramen.
So, I am thinking that since it is beef flavored, I would cook the noodles separately and then drain and rinse them of their beef flavoring and put them in the chicken soup.
I told you I didn’t know how the ramen noodles got there…and apparently I have never made them, because I dumped the whole stuck together noodles into a saucepan of boiling water.
Are you getting it now?
Or are you still dancing?
So I notice a little silver packet being tossed to and fro in the boiling ramen noodles/water.
I fished the foil packet of beef seasoning out of the sauce pan and let the noodles continue to cook.
Then I drained the noodles and put them in with the simmering chicken, onions, carrots and Italian Seasoning.
Ok…keep dancing now.
I remember now how I have that package of ramen dorm noodles in my pantry.
I bought them right after Christmas to use in a recipe that I have no idea where the recipe is now.
After 30 minutes of cook time, the rotisserie chicken was ready and my chicken soup was ready.
And then do you know what I did?
After I took the chicken off the spit, I picked up the drip pan with all those good juices and added some of the drippings to the soup.
What did you say?
I don’t know how much, I poured it from the corner of the drip pan, but probably about 1/4 of a cup.
And can I tell you that the chicken soup tasted so delicious….better than any soup I have tasted in a long time.
And the rotisserie chicken?
Perfect for the Captain’s dinner with chicken left over to make chicken salad and stuff it into a fresh tomato half.
You know, cut all pretty-like, with a zig zag cut.
Yes, I’ll just keep dancing.
Have a great and blessed week-end.