A Picture is Worth a Thousand Words

 As you can see, my pictures aren't professionally done.  I take them myself and I have little, if any, talent as a food photographer.  But I have also learned that everyone loves pictures, especially step by step pictures, so I'm trying my hand at producing some worthwhile food porn.

First saute all the vegetables and herbs...

As a result, cooking has become a little more complicated.  It's a lot faster to just throw everything in the pot and not have to stop to photograph every step.  But I have to tell you, stopping to look at each step as another cook might has been instructive  I think a lot more about how well seared a roast is or how well softened onions are.  After all, I don't want to photograph and post a picture of burnt garlic.

add the stock and simmer...

So, bear with me as I learn a little more about food photography because a picture is worth a thousand words.  Hopefully.

roast and shred the chicken breasts...

Today's recipe is for the quickest, easiest homemade chicken soup ever.  I always have homemade chicken stock in my freezer so I use that but never fear if you don't.  A good quality boxed chicken stock (I like Swanson's chicken cooking stock -- but beware of the salt) will work in a pinch.

and you have quick homemade chicken soup.

Recipe:  Quick and Easy Homemade Chicken Soup
( Ina Garten)


Ingredients:

2 tablespoons extra-virgin olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 medium carrots, cut diagonally into 1/2-inch-thick slices
2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
4 fresh thyme sprigs
1 bay leaf
2 quarts chicken stock, recipe follows
8 ounces dried wide egg noodles
1 1/2 cups shredded cooked chicken
Kosher salt and freshly ground black pepper
1 handful fresh flat-leaf parsley, finely chopped


Directions:

Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.