Recently, I’ve detected a frequency in the amount of comments directed at me regarding my talents in the kitchen.
Since these have been – obviously – universally positive, I believe it is time again to share my skills in the form of another recipe.
So today I will teach you all how to make what I just ate for lunch: Rotisserie chicken panini with homemade chicken soup.
As we all know, good food requires good ingredients. You can use any old bread to make a panini, but I recommend something premium:
Place the bread on your cooker of choice, then carefully slice a rotisserie chicken and some provolone cheese and add it to the sandwich:
Put the other slice on and start cooking. Now there are varying opinions as to how long one should cook a panini, but I subscribe to the ‘when the light is green’ technique:
Assuming you have followed these instructions without error, you should end up with a delicious chicken panini:
Now as Jesus Christ never actually said ‘Man can’t live on bread alone’. The second half of your meal is homemade soup. Start by bringing about half of a small saucepan of water to a boil:
Carefully add the water to a mixture of noodles, vegetables and chicken stock flavoring (I use the powdered version):
And here’s the step that separates the chefs from the home cooks: seal the top for a while, allowing the newly added ingredients to cook in the water. If you master this technique, you’ll enter into a new world of taste:
And that’s it. Serve the panini and soup together with an appropriate beverage (I recommend something citrusy) and enjoy 🙂
An extremely useful demonstration. I just wish you’d gone into more detail about the preparation of the accompanying drink.
Where’s the mirepoix? In the cup of noodles?
Oh there is interest in my cheffing skills!
Next time, since it has been requested, I’ll do a drink recipe 🙂
And the mirepoix *is* in the soup, albeit minus onions and celery and in dehydrated form 😉
When you visit after Christmas you can make this for us,without the chicken soup!!!