Okay, so today I’m gonna share my experience with making those “Anderson House Soups” everyone’s been talking about. I saw a post about it online and figured, “Hey, I can cook, let’s give it a shot!”
First things first, I went to the damn grocery store. That was already half the battle, because, you know, crowds. I grabbed the basics: chicken broth, some veggies (carrots, celery, onion – the usual suspects), chicken breasts, and some noodles. I decided to go with egg noodles ’cause that’s what I had a hankering for. Also got some bay leaves and thyme because the original recipe called for it, figured it couldn’t hurt.
Got back home, washed all the veggies like my grandma taught me. Then I started chopping – diced the onion (cried like a baby, as always), sliced the carrots and celery. Nothing fancy, just rough cuts, you know? Tossed ’em in a big pot with some olive oil, and sweated them down for like, five minutes. Just till they started to soften a bit.
Next, I threw in the chicken broth. I went with low-sodium, because I like to control the salt myself. Brought it all to a boil, then added the chicken breasts. Let that simmer for about 20-25 minutes, till the chicken was cooked through. I hate dry chicken, so I kept a close eye on it.
Pulled the chicken out, shredded it with two forks (classic move), and set it aside. Then, I dumped the egg noodles into the simmering broth. Cooked ’em according to the package directions, usually around 7-8 minutes. Gotta watch ’em so they don’t get all mushy.
Once the noodles were done, I tossed the shredded chicken back into the pot. Added the bay leaves and thyme. Gave it a good stir, then let it simmer for another 10 minutes or so, just to let the flavors meld. Seasoned with salt and pepper to taste, of course.
Now, the big moment: the taste test. Poured myself a bowl, and… damn, it was good! Not exactly like whatever Anderson House Soup is supposed to taste like, but it was a solid, comforting chicken noodle soup. Just what I needed on a chilly day.
Here’s the breakdown of what I learned:
- Don’t be afraid to add your own twist. I threw in a pinch of red pepper flakes for a little kick.
- Low-sodium broth is your friend. You can always add more salt, but you can’t take it away.
- Don’t overcook the noodles. Nobody likes mushy noodles.
- Simmering is key. It lets the flavors really come together.
Overall, making this “Anderson House Soup” thing was a win. It’s easy, it’s comforting, and it’s a great way to use up leftover veggies. I’ll definitely be making it again!
