November 1, 2010

New Recipe

Chicken Soup

Cut up 3 oz of chicken breast into small tidbit bites.  Cut up a celery stalk or two if desired slices.  Put two cups of water in a sauce pan and turn on heat.  When the water is boiling add the chicken and celery and salt and pepper to taste.   I also add broken bits about an inch long of the grissini breadstick into the bowl of soup as I am eating it.  This provides the dumping feeling.  (Do not add the breadstick too far in advance, they get too soggy.)  This provides a nice large serving. 

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