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 🙂
