Almost every culture has its own variation on chicken soup, and rightly so – it’s one of the most gratifying dishes on the face of the Earth.
Brrr…the thermometer read 37˚, but it feels like 10˚and perfect weather for a small pot of chicken pappardelle soup and it all started with a nice broth made from the roasted chicken scraps, carcass and pan juices of the previous night’s roasted chicken, a carrot, some diced celery, and a small onion. Seasoned with 1 bay leaf, salt pepper, parsley and water to cover the pot goodies. Gently simmer for about 1 1/2 hours, strain through a fine sieve and pluck out the meaty chicken chunks to add back to the soup pot. Toss in about 1 can diced No Salt tomatoes (Italian style if you can find them) , or 2 fresh medium diced tomatoes. I didn’t have very much chicken left from the roasted chicken so I roasted a fat boneless chicken breast shredded it and added it to the soup.
To roast the boneless breast melt about a tablespoon of butter and spread a little over the bottom of a small glass baking, toss in a bay leaf, brush the chicken with the rest of the butter and roll around to cover the chicken, season with salt pepper, a pinch or two of smoked or plain paprika and a touch of Bell’s seasoning or your favorite spices for roasted chicken. Cover the dish with foil, and roast for 35-45 minutes, remove the foil 10 minutes before the chicken is done if you want to brown it a little, but keep an eye on it so as not to burn the butter. All the buttery goodness goes into the chicken soup as well. Shred or chop the chicken while still hot and add to broth. Serve with grated parmesan, pieces of chopped fresh parsley, and pepper.
Roasted Boneless chicken Breast
Lunch was a nice tuna sandwich on English toaster bread, with sliced tomatoes.
1 package of (6 ounces) Starkist Chunk light tuna in water
1 can (4.2ounces) Italian tuna in oil, drained
a little grated lemon zest
2 ribs of washed, peeled and diced celery
1 finely minced medium shallot
salt and pepper to taste
a sprinkling of tarragon or Herbs de Provence
Dukes mayonnaise, start with a quarter of a cup and add more is you want a wetter tuna salad
Gently combine all of the ingredients, season to taste